Shrimp Soba Noodles Stir Fry with Bok Choy succulent shrimp, tender baby bok choy, umami-rich shiitake, sweet bell pepper, and nutty soba noodles in a flavorful, Asian fusion stir-fry... on the the table in 30 minutes!
The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.~~ Julia Child
👩🏻🍳 Tamara Talks - Recipe Inspiration
Soba means buckwheat in Japanese. Soba noodles are definitely a Japanese pantry staple, but why limit them to Japanese dishes? I love their nutty, robust flavor and texture, and the fact that they are high in fiber and contain higher quality protein than that found in other noodles.
The flavors in my Shrimp, Baby Bok Choy, and Soba Stir-Fry are typically associated with Chinese dishes, but they work really well with the soba. I've never been one to shy away from combining non-traditional ingredients. 😉 Of course you can substitute your favorite noodles, pasta, or rice.
Portion control is a huge part of maintaining a healthy weight. You really can enjoy as much of the veggies as you would like. While I typically write my recipes for 4 servings because it's "easy," I don't tend to do that with a dish that involves fish or shellfish. They're just not tasty leftover. Keep in mind that this recipe is written for 2 servings as I am most often cooking for two since our move to the RGV...
Important note: This post was originally posted in 2020. I need to apologize for the placement of the chopsticks in the original! You will find the old photo at the very bottom of the post. I was clueless until recently, and I finally am able to make it right! See Your Guide to Better Chopstick Etiquette.
📋 Ingredients You'll Need
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- dried shiitake (or fresh!)
- hoisin sauce
- oyster sauce
- sesame oil
- sriracha sauce
- rice wine
- chicken broth/stock
- vegetable oil
- fresh ginger, grated or minced
- soba noodles
- baby bok choy
- 1 red or orange pepper
- medium or large shrimp
🔪 Cooking Steps
Preparation is so important with stir-fry dishes! Everything comes together so quickly!
- Prep the vegetables - If using dried shiitake, you want to cover them with boiling water and allow them to rehydrate 20 minutes. Thin slice the baby bok choy (I like to add them to a clean sink full of water and swish vigorously to remove any dirt) and pepper strips. If using fresh shiitake, remove stems and thin slice the mushroom caps. Set aside
- Prep the shrimp - The most time-consuming part of this dish is peeling and de-veining the shrimp. I live in Texas' Rio Grande Valley, and Gulf shrimp far outshine their farm-raised counterparts. However, I have yet to find them peeled and de-veined. 😯
- Make the sauce - Whisk together the hoisin, oyster sauce, 1 teaspoon of the sesame oil, sriracha, rice wine, mirin, broth and cornstarch. Set aside.
- Boil the soba noodles - Put a large pasta pot of water (without salt) on to boil. Cook the soba noodles (for time see package). Set aside. See notes. For more on cooking soba, see How To Cook Soba Noodles.
- Stir fry the aromatics and vegetables - Add the oils (vegetable and 1 teaspoon of sesame oil) to a wok or large saute pan. Bring to high heat. Add ginger and garlic, bok choy, mushrooms, and pepper strips. Stir fry 2-3 minutes until vegetables start to soften.
- Add the shrimp - Add the prepared shrimp. Stir fry until they begin to turn pink (1-2 minutes).
- Add the soba noodles - Add the prepared soba noodles and stir to combine.
- Finish the dish - Add the prepared sauce. Stir fry until bubbly and thickened. Serve!
💭 Tips and FAQ
- If you are not fortunate enough to have wild-caught shrimp, then it is easy enough to find farm-raised peeled and de-veined shrimp. At any rate, the first step is to prep the shrimp if necessary. I allow 4 ounces of shrimp per person.
- Is this shrimp and soba stir fry good leftover? I don't care for it. I don't like any fish or seafood leftover. The vegetables and noodles part is good leftover, and can be re-heated in the microwave. I typically stir-fry 4 ounces of shrimp per serving. We eat all the shrimp, and if there are leftover noodles or rice and vegetables, and do not hesitate to re-heat the next day for lunch.
- Because the shrimp cook so quickly (and are rubbery if over-cooked), timing is imperative.
- Use prep bowls for all ingredients, chop/slice everything, have the sauce ready, and the water just below boiling. Turn up the water, boil the soba, and start the stir-fry.
- Stir-fries are a weeknight "go to" meal, and I think when you get the hang of the flow of a stir-fry, you will find you can turn out an amazingly flavorful and healthy meal in about 30 minutes! I hope you'll give it a try!
🍺 Pairing Suggestions
Pairing beer and wine with Asian food can be a bit daunting. I am not a fan of Asian beers (lagers) or sake. I typically chill a dry, crisp white - torrontes, viognier, sauvignon blanc.
Beer pairing is easier in my opinion. The effervescence works really well with the earthy umami flavors of this dish. Try a saison, a dunkelweisse, or a German wheat beer. Of course iced tea will work too. 😀
If stir-fries aren't regularly appearing on your table on busy weeknights, you're missing out! Their nutrition, speed, and variety are pretty tough to beat!
- 1 ounce dried shiitake
- 1 tablespoon hoisin
- 2 tablespoons oyster sauce
- 2 teaspoons sesame oil (divided use)
- 1 teaspoon sriracha
- ¼ cup rice wine
- ¼ cup chicken broth/stock
- 1 teaspoon mirin see notes
- 2 teaspoons cornstarch
- 1 tablespoon vegetable oil
- remaining teaspoon sesame oil
- 1 teaspoon garlic, minced
- 1 tablespoon ginger, grated or minced
- 2 ounces dried soba noodles (prepared according to package)
- 3-4 baby bok choy, washed, trimmed, sliced thin
- 1 red or orange pepper, julienned
- 8 ounces medium-large shrimp, peeled & deveined
- 2 scallions, chopped
- 2 teaspoons toasted sesame seeds
- Cover the dried shiitake with boiling water and cover. Soak 20 minutes.
- Whisk together the hoisin, oyster sauce, 1 teaspoon of the sesame oil, sriracha, rice wine, mirin, broth and cornstarch. Set aside
- Put a large pasta pot of water (without salt) on to boil. Cook the soba noodles (for time see package). Set aside. See notes.
- Add the oils to a wok or large saute pan. Bring to high heat. Add ginger and garlic. Stir-fry briefly - about 1 minute.
- Add the julienned pepper and bok choy. Stir-fry an additional minute.
- Clip the stems off of shiitake. Slice thin. Add to the stir-fry.
- Add the shrimp, and stir-fry an additional 2 minutes until nearly opaque. Shrimp will continue to cook once removed from heat, so don't overcook!
- Add the sauce, and stir-fry until thickened slightly and bubbly. Remove from heat.
- Divide the soba noodles between to plates or shallow bowls. Top each with half of the stir-fry, and garnish with scallions and toasted sesame seeds.
Mirin is a sweet rice wine available in Asian markets and many supermarkets. Substitute honey or omit.
Prep work is important with all cooking IMHO, but particularly with quick stir-fries. I recommend investing in a good selection of prep bowls in various sizes. I use mine every day!
If you've rinsed your soba noodles to keep them from getting soggy, you can give them a quick rinse with hot water to warm them. I usually skip this as a piping hot stir-fry gets them hot enough for my family...
Macronutrients are an approximation only from MyFitnessPal.com, and for reference only! I used 3.5 whole baby bok choy, 1 medium bell pepper, 8 ounces of peeled and deveined shrimp, and 2 ounces of dried soba noodles.
Amount Per Serving: Calories: 465Total Fat: 16gCarbohydrates: 42gProtein: 36g