A perfect balance of sweet and spicy, these shrimp soba noodles in peanut sauce make a delicious and quick weeknight dinner.
Honestly, I could eat this peanut sauce with a spoon (and I have). It’s the kind of sauce that makes everything taste like it came from your favorite takeout spot: creamy, gingery, a little spicy, perfectly balanced. Toss it with quick-cooking soba noodles, sautéed shrimp, and a pile of colorful vegetables, and you have a dinner that looks impressive and takes about 30 minutes start to finish.
Soba noodles are one of my favorite whole-grain shortcuts. Made from buckwheat flour, they cook in under 5 minutes and carry bold sauces beautifully. I also use them in my Soba Noodle Salad with Sesame Ginger Soy Vinaigrette when I want something lighter, and the same creamy peanut base works beautifully in my Thai Peanut Sauce Noodles if you need a meatless weeknight option. But this shrimp version? It’s the one I keep coming back to!
Ingredients
- For the noodles: soba noodles, onion, yellow pepper, carrots, shrimp, and green peas.
- For the peanut sauce: ginger, garlic, peanut butter, soy sauce, sesame oil, rice wine vinegar, and sriracha.
Easy Substitutions
- Noodles: udon (chewier, slightly thicker), rice noodles (GF), ramen noodles
- Protein: chicken breast (sliced thin), extra-firm tofu (press and cube), scallops, or omit for vegetarian
- Peanut allergy: sunflower seed butter (closest in flavor), tahini (sesame-forward, needs a bit more soy), almond butter (milder)
- Gluten-free: 100% buckwheat soba noodles + tamari instead of soy sauce
- Vegetables: broccoli florets, snap peas, shredded purple cabbage, edamame, bok choy
How to Make Shrimp Soba Noodles in Peanut Sauce
Step 1. Start by bringing a pot of salted water to a boil and cooking your soba noodles, following the package instructions. When done, drain and set aside.
Step 2. While the noodles are cooking, thinly slice your onion, yellow pepper, and carrot. I find a hack for getting thin strips of the carrot is to use a peeler!
Step 3. Then in a wok, heat up some oil over medium-high heat and sauté your vegetables for about 7 minutes, seasoned with some salt and pepper. Set aside, and cook your shrimp in the same wok.
Step 4. While your veggies and shrimp are cooking, make your peanut sauce. Start by putting peanut butter and ginger in a medium bowl.
Step 5. Then add the soy sauce and white wine vinegar.
Step 6. Followed by the sesame oil.
Step 7. Then using a microplane, add your freshly grated garlic.
Step 8. Finish it off with a touch of sriracha, though you can skip this ingredient if you aren’t a fan of spice.
Step 9. Whisk it all together until fully combined, and set aside.
Step 10. Back at your stove, add your sautéed veggies to your cooked shrimp.
Step 11. Next pour your peanut sauce over the top. Then add in your cooked soba noodles.
Step 12. Stir until everything is evenly coated in the peanut sauce, then add in your green peas and sauté for an additional couple minutes until bright green.
Serve topped with chopped peanuts and fresh parsley or chives, and enjoy your Shrimp Soba Noodles in Peanut Sauce!
More Noodle Dishes
- Soba Noodle Salad with Sesame Ginger Soy Vinaigrette
- Beef Stir-Fry with Rice Noodles
- Spicy Chicken Ramen
- Thai Shrimp Salad with Rice Noodles
- Spicy Soba Noodles with Chicken
- Thai Peanut Sauce Noodles
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So give brown rice the night off and welcome soba noodles to the table. Your body, and more importantly your taste buds, will thank you.
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Ingredients
Instructions
- Bring a large pot of salty water to a boil and cook soba noodles according to package directions (about 4-5 minutes.)
- Meanwhile, heat a large deep frying pan or wok on high and spray with non-stick spray.
- Saute onions for 2 minutes before adding yellow pepper slices and cooking additional 3-4 minutes or until tender.
- While veggies are sauteing, wisk together ginger, garlic, peanut butter, soy sauce, sesame oil, vinegar and sriracha; set aside.
- To peel carrots into ribbons, lay a peeled whole carrot flat on a cutting board and use a carrot peeler and literally peel the carrot into long ribbons.
- Add shrimp, carrots and sauce to pan and stir-fry for 3-4 minutes.
- Add peas and cook until bright green – about 2 minutes. Serve with extra sriracha for the table.
Liz’s Notes
Nutrition
Frequently Asked Questions
Not always. Most soba noodles are a blend of buckwheat and wheat flour. To keep this recipe gluten-free, look for brands labeled “100% buckwheat” and replace soy sauce with tamari.
Yes! This dish is delicious served warm, at room temperature, or cold, which makes it ideal for meal prep lunches. Rinse noodles under cold water after cooking and toss immediately in peanut sauce to prevent clumping. Add shrimp on top when ready to serve.
Natural, creamy peanut butter (with only peanuts and salt as ingredients) gives you the cleanest flavor and emulsifies more smoothly. Avoid conventional peanut butters with added sugars and oils as the sauce can turn gluey.
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