Soba Noodles with Shrimp & Broccoli

Soba noodles and shrimp are two peas in a pod! The noodles make for a great canvas for absorbing flavor as well as providing that chewy texture we all love. The best thing about this recipe is its simplicity–just a few ingredients and 15 minutes of cooking time, and you’ve got a delicious, healthy meal. Soba noodles with shrimp can be eaten cold as well, so it’s great for meal prep. For those of you who work outside, this dish is a refreshing life-saver in the hot summer months! You can even add an ice cube to the noodles when you’re ready to eat to keep it chilled.

How to Make Soba Noodles with Shrimp

Soba noodles are traditional a Japanese noodle made from buckwheat flour. Although they are often served cold, soba noodles are super versatile and can be served hot with a number of sauces and ingredients. Mul naengmyeon is a Korean dish that uses similar noodles in a spicy, tangy broth with ice. These noodles tend to be a little bit chewier due to the addition of potato starch in the dough. If you’re looking for the healthier option, look for soba noodles made with 100% buckwheat.

Soba Noodle Nutrition

Here are the nutrition values of a 100g serving of soba noodles:

• Calories: 99
• Protein: 5.1g – a great amount of protein for noodles
• Fat: 0.1g
• Carbohydrates: 21.4g
• Sodium: 60mg
• Sugar: 0.5g
• Calcium: 4mg
• Iron: .5g
• Magnesium: 9g – great for the whole body–blood pressure, bone health, cholesterol, heart health, protein synthesis, etc.
• Manganese: 4g (21% daily value)
• Omega 3s: 2mg
• Omega 6s: 29g – important for cell functions (daily value: 11-22g)
• Potassium: 5g – helps with heart regulation, muscle and nerve functions, and fluid maintenance inside cells
• Thiamin (Vitamin B1): 0.1mg – important for energy, metabolism, and healthy cell development. Deficiencies can cause cardiovascular issues, memory loss, confusion, and muscle weakness.
• High in fiber
• Prebiotic

What Are Soba Noodles?

Soba noodles are incredibly versatile so feel free to sub the shrimp out for another source of protein. The sauce for the noodles goes great with nearly anything as well. Here are the basic steps to the recipe:

1. Cook the noodles and put them in an ice bath. Agitate the noodles to shake off the extra starch–this will help keep them from sticking together (*very important if you’re planning to store them for meal prep).
2. Prepare the sauce and any garnishes like carrots, daikon, green onion, mushrooms, preppers, etc. If you don’t have time to make dashi from scratch, you can use chicken stock or HonDashi which is like dehydrated dashi. All you need to do is boil a cup of water, add in 1 teaspoon of HonDashi, and stir until dissolved.
3. Cook the broccoli, or vegetable of your choice with a little garlic and soy sauce.
4. Stir fry the shrimp tossing in the soy sauce for the last minute. Season with a little pepper.
5. Assemble with the soba noodles on the bottom, then shrimp, and garnishes sprinkled on top. Serve the remaining sauce in small, individual dipping bowls. And enjoy!

*If you’re meal-prepping this recipe, be sure to shake out the extra starch like in step 1. Keep the sauce separate until you are ready to consume so the noodles don’t get soft and water-logged.

More Healthy Recipes:

Blistered Shishito Peppers with Sesame Oil and Salt

Air Fryer Black Pepper and Turmeric Okra

Edamame Hummus

Kale Salad with Shallot Vinaigrette

Roasted Tromboncino Squash with Garlic Yogurt Sauce

Print Recipe

Soba Noodles with Shrimp & Broccoli

Dinner, Meal Prep, Lunch – Japanese

By Katelyn Bailey – Serves: 2

Prep Time: 10 minutes – Cooking Time: 5 minutes – Total Time: 15 minutes

Cool refreshing soba noodles with shrimp and a savory, tangy sauce. Ideal for meal prep and takes less than 15 minutes to make.

Ingredients

• 2 bunches of soba noodles (small packages will have 3 bundles)
• 1lb of peeled and deveined shrimp
• 1 small bundle of broccolini or 1 crown of broccoli
• 1 clove of garlic, minced
• 1 tablespoon of neutral oil
• 1 tablespoon soy sauce
• 1 cup of dashi or chicken broth (you can use HonDashi to make it quick; it's like dashi base)
• 1/4 cup soy sauce
• 2 1/2 tablespoons mirin
• 1/2 teaspoon of grated ginger
• 1 green onion, chopped
• *optional: for garnishes you could use green onion, sesame seeds, bean sprouts, sliced chili, chili oil, cilantro, etc.
• *optional: throw in as many steamed veggies as you like!

Instructions

1

Start by bringing a pot of water to a boil. Once boiling, turn to medium heat and toss in the soba noodles.

2

Cook the noodles for 5-7 minutes per package instructions. In the meantime, prepare a strainer and an ice bath for afterwards.

3

Once the noodles are cooked, immediately strain and add to the ice bath. Agitate and gently scrub the noodles in the bowl to remove any excess starch.

4

Make the sauce by combining the dashi, 1/4 cup of soy sauce, mirin, grated ginger, and green onion. If you don't have time to make dashi, you can use HonDashi which is like dashi base. Just combine 1 teaspoon of the HonDashi with 1 cup of boiling water & stir.

5

Cook the broccoli in a pan over medium-high heat for 3-5 minutes, stirring often. Add in the garlic and toss for about a minute and set aside.

6

Wipe out the pan and over high heat, add a drizzle of neutral oil. Toss in the cleaned shrimp and stir fry for 3-5 minutes depending on the size of the shrimp. Drizzle in 1 tablespoon of soy sauce and cook for another minute.

7

Plate the noodles, shrimp, broccoli, and garnishes & serve the dipping sauce in a small bowl. And enjoy!

Nutrition

• 790 Calories
• 87g Carbohydrates
• 478mg Cholesterol
• 12.4g Fat
• .6g Fiber
• 50.5g Protein
• 2.1g Saturated fat
• 4287mg Sodium
• 6.2g Sugar

Notes

Store in the fridge (sauce and noodles separate) for 3-5 days for best quality.