Shrimp & veggie soba noodle stir fry
Why I Love This Recipe
Here’s a tip: I like to keep certain items in my pantry and fridge at all times that I can make stir fries out of. Not only does it make it easier to cook for yourself throughout the week, but it also allows your culinary creativity to run wild. Since I believe food is art and cooking is a fun creative outlet, I’m all about that. You’ll be amazed by what you can come up with, and it’ll always taste good because you’re using ingredients that go well together.
This recipe is one of such creations. It has a decent number of ingredients, but buying things like cabbage and carrots pre-shredded will save you time, space on your cutting board, and clean-up effort. The sauce is spicy, so omit the red pepper flakes if you’re not into that. It’s good hot or cold, and it’ll last you all week.
Ingredients You'll Need
1 Tablespoons Sesame Oil
3 ounces, weight Soba Noodles
15 Frozen Shrimp, Peeled And De-veined
2 cloves Garlic, Sliced
2 cups Shredded Cabbage
1 cup Shredded Carrots
2 stalks Celery, Cut On The Diagonal Into 1/4" Pieces
1 Bell Pepper, Cut Into Strips
1 cup Sugar Snap Peas
1-½ cup Bean Sprouts
½ cups Frozen (shelled) Edamame
1 bunch Green Onions
1 Tablespoon Peanut Butter
1 Tablespoon Rice Wine Vinegar
1 Tablespoon Low Sodium Soy Sauce
1 teaspoon Ground Ginger
1 Tablespoon Sesame Seeds
1 teaspoon Crushed Red Pepper Flakes
Bring a pot of water to a boil. Add the noodles and cook for 6-8 minutes, then drain and set aside.
Heat the tablespoon of sesame oil in a large high-sided pan, or a wok if you have one, on medium-high heat.
Add the garlic, cabbage, carrots, celery, bell pepper, sugar snap peas, bean sprouts, and edamame to the pan. Toss everything together. Cook until the veggies are soft and the edamame is defrosted. Add the shrimp and cook until they’re pink and opaque, about 2-3 minutes.
Cut the green onions right over top using scissors. Add the cooked soba noodles and toss everything together.
To make the sauce, simply combine all of the ingredients in a small jar or tupperware container, close the lid securely, and shake until everything is combined.
Pour the sauce over the stir-fry and toss until everything is coated. I like to eat it with a small bowl of instant miso soup on the side.