Description
Soba Noodles With Shrimp and Mushrooms is a quick and healthy noodle dish made with tender shrimp, earthy mushrooms, crisp vegetables, and savory buckwheat soba noodles tossed in a flavorful Asian-inspired sauce.
Ingredients
- 8 ounces soba noodles
- 1 pound shrimp, peeled and deveined
- 2 cups mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 green onions, sliced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1 tablespoon vegetable oil
- 1 cup carrots, julienned
- 1 cup snap peas
- 1 tablespoon sesame seeds
- Red pepper flakes, optional
Instructions
- Cook soba noodles according to package directions. Drain and rinse under cold water to prevent sticking.
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey or brown sugar.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add shrimp and cook for 2–3 minutes per side until pink and fully cooked. Remove and set aside.
- In the same skillet, add mushrooms and cook until softened and lightly browned.
- Stir in garlic, ginger, carrots, and snap peas. Cook for 2–3 minutes until slightly tender.
- Return shrimp to the skillet and add the cooked soba noodles.
- Pour the sauce over the noodles and toss until evenly coated and heated through.
- Garnish with green onions, sesame seeds, and red pepper flakes if desired.
- Serve immediately while warm.
Notes
Rinsing soba noodles after cooking helps remove excess starch and prevents sticking. Shiitake mushrooms add deeper umami flavor, but cremini or button mushrooms also work well. For extra heat, add chili garlic sauce or additional red pepper flakes.
