If I have a ton of work, soba noodles are one of my go-to quick meals. In cases such as this, I simply garnish the noodles with some sliced scallions and prepare a little bowl of soy sauce and a touch of sesame oil for dipping – that’s it, done, slurp down some noodles, and get back to work.
If you have a little more time, and I’m not talking hours here – maybe 30 minutes, you can jazz up soba with shrimp, edamame, carrots and scallions to create a healthy and flavorful bowl of noodles.
This is my favorite ways to prepare shrimp – a wonderful marinade of orange juice, lime juice, soy sauce, Sriracha and fresh garlic – it’s sweet, savory, and packs a little kick. The carrots and edamame are quickly stir-fried in a garlic and ginger oil. Toss it all together with the soba noodles and top with scallions and red pepper flakes, and you’ve got a meal that’s delicious, filling, and still… a fairly quick dish.
- 4 bundles of soba noodles (about 12 ounces)
- 2 teaspoons sesame oil
- ¼ cup + 3 tablespoons low sodium soy sauce, divided
- 3 tablespoons ponzu
- 1 pound shrimp, 41/50 count (medium), peeled and cleaned
- ¼ cup orange juice, preferably fresh
- 1 lime, juiced and zested
- 6 garlic cloves, divided (mince 4 cloves, crush 2 cloves)
- 2 teaspoons Sriracha
- 3 tablespoons vegetable oil, divided
- 1-inch ginger, peeled and cut into ⅛-inch coins
- 2 large carrots, julienned
- 1 cup edamame, thawed and shelled
- ¼ teaspoon crushed red pepper flakes
- 2 scallions, green parts only, thinly sliced
- Bring a large pot of unsalted water to a boil. Cook the soba according to the package directions. (Usually 4 - 5 minutes). Drain and rinse the noodles under cold water. Add the sesame oil, 3 tablespoons soy sauce, and ponzu. Toss to combine and set aside.
- In a medium-sized bowl add the shrimp, orange juice, lime juice, zest, garlic, ¼ cup of soy sauce, and sriracha. Place in the fridge and allow to marinate for 15 minutes.
- While the shrimp are marinating, cook the veggies. Add 2 tablespoons of vegetable oil to a large saute pan over medium-high heat. When the oil is shimmering, but not smoking, add the 2 crushed garlic cloves and ginger. Saute for 30 - 45 seconds (do not let it burn). Remove and discard the garlic and ginger. Add the carrots and edamame. Tossing and string frequently, cook until tender, about 6 -7 minutes. Transfer the veggies to the soba noodles and toss to combine.
- Using the same sauté pan over medium-high heat, add the remaining tablespoon of vegetable oil. Remove the shrimp from the marinade and add them to the pan. Tossing frequently, cook for 2-3 minutes, or until just cooked through.
- Add the shrimp and crushed red pepper to the noodles and veggies. Toss to combine. Serve warm or chilled and garnish with sliced scallions. Enjoy!
This looks amazing, of course! And I love your creativity so keep doing what you’re doing. I like to eat a lot of shrimp.
Thanks so much for your kind words! I’m so happy to hear that you enjoy the recipe 🙂
Soba noodle bowls always make for the easiest and most delicious of dinners! I have to try out your shrimp version – it looks delicious.
Totally agree, Thalia! Soba bowls are my number one go-to quick meal. I hope you enjoy it with the shrimp 🙂
Kathleen, I love soba noodles. . we seriously eat buckwheat noodles as often as we do regular pasta! I love how versatile they are . . love what you did here with the shrimp and edamame! Delicious and beautiful!
Thanks, Alice 🙂 I love how versatile soba noodles are too! And they come together so quickly!
Yes, soba noodles are so good! I always have them in my pantry. Love this recipe – it looks fairly simple to prepare and completely delicious!
Thanks, Marissa 🙂 I always make sure I have soba noodles in my pantry too!
I love soba noodles and will definitely try the recipe! Yeah, they are so easy and quick to make! Need to try the shrimp marinade, too! Pinned 🙂
Thanks, Mira! The shrimp marinade is nice, it’s a quick way to infuse some great flavors.
Really love this quick and easy meal idea, Kathleen. In fact, I even like the sound of your ‘just soba noodles, scallions and soy and sesame oil’ version.
I just recently discovered soba noodles and am loving them. I usually pair them with salmon, but I bet prawns are wonderful, too. Love the fruity marinade as well!
Ooo… salmon and soba sounds wonderful. Soba noodles are so wonderfully versatile – I really love how easily they pair with so many things.
I totally agree with you! Soba is so versatile, it’s a great summer or winter dish because, unlike pasta, it is REALLY yum cold. Love the dressing flavours you’ve got going on in there. I don’t use orange much, but obviously I will be trying this one out because….well, YOU made it. And I trust your taste!
Aww… thanks Nagi 🙂 Give the orange/soy marinade a try – it’s my favorite with shrimp 🙂