Soba Noodle-and-Shrimp Bowls Recipe

This healthy, colorful meal is packed with fresh ingredients and a hint of heat. For busy weeknights when you're craving Asian takeout but want something a little lighter, this 35 minute recipe is exactly what you need. Don't ignore the instruction about patting the shrimp dry before putting them in the skillet. Our Test Kitchen professionals said that this step keeps the shrimp from becoming soggy while cooking and ensures they'll brown more nicely, for the best flavor and presentation. Buckwheat flour gives soba noodles an earthy, nutty flavor that is a great match for shrimp. Rinse the noodles when you drain them to remove any excess starch, which can cause them to stick together. The whole family will enjoy this healthy, one-bowl meal and it is so easy to make you won't mind when they request it over and over again.

Soba Noodle-and-Shrimp Bowls
Photo: Greg DuPree; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox
Active Time:
25 mins
Total Time:
45 mins
4 serves


  • 1 (8-oz.) pkg. soba noodles

  • 3 tablespoons rice vinegar

  • 3 tablespoons sesame oil

  • 3 tablespoons soy sauce

  • 2 tablespoons light brown sugar

  • 1 tablespoon Sriracha chili sauce

  • 1 1/2 pounds large peeled and deveined raw shrimp

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon garlic powder

  • 2 tablespoons canola oil, divided

  • 1 1/2 cups matchstick carrots

  • 1 1/2 cups snow peas (about 4 oz.)

  • 1/2 cup thinly sliced red onion (from 1 small onion)

  • Chopped fresh cilantro (optional)


  1. Cook noodles according to package directions; drain and chill until ready to serve. Whisk together rice vinegar, sesame oil, soy sauce, brown sugar, and Sriracha in a bowl; set aside.

  2. Pat shrimp dry with paper towels; sprinkle evenly with salt, pepper, and garlic powder. Heat 1 tablespoon of the oil in a large skillet over medium- high. Add shrimp; cook, stirring often, until slightly crispy and cooked through, 3 to 4 minutes. Transfer shrimp to a plate, and cover with aluminum foil to keep warm.

  3. Wipe skillet clean, and add remaining 1 tablespoon oil. Add carrots, snow peas, and red onion; cook over medium-high, stirring often, until vegetables are tender-crisp, 4 to 5 minutes. Remove from heat, and toss with 3 tablespoons of the vinegar mixture.

  4. Toss chilled noodles with 1⁄4 cup of the vinegar mixture; divide evenly among 4 bowls. Top each with vegetable mixture and shrimp. Sprinkle with cilantro, if desired, and serve with the remaining vinegar mixture.

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