Shrimp Soba Noodles Stir Fry with Bok Choy

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!

Shrimp, Baby Bok Choy, and Soba Stir-Fry  in 2 white shallow bowls with chopsticks (improperly positioned).

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 Notes

  • shiitake mushrooms – You can rehydrate dried shiitake mushrooms, use fresh shiitake, or substitute another mushroom.
  • hoisin sauce
  • oyster sauce
  • sesame oil
  • sriracha sauce
  • rice wine – Rice wine is widely available in the international foods section of large markets, and in Asian markets. You can also get rice wine online. Dry sherry or white wine are good substitutes.
  • chicken broth/stock
  • mirin – Mirin is a subtly sweet rice cooking wine used as a seasoning in Japanese cooking. I keep a bottle in my refrigerator.
  • cornstarch
  • vegetable oil – You need an oil with a high smoke point.
  • garlic
  • ginger – I keep ginger root in my freezer in a zip bag. After removing the skin, I use a microplane to grate it while frozen. When I’m in a hurry, I use minced ginger. Avoid dried!
  • noodles – I love soba noodles with this stir fry, but you can substitute your favorite or what you have on hand. The shrimp stir fry is also good with white or brown rice.
  • baby bok choy – Substitute regular bok choy, napa cabbage, or other greens.
  • sweet bell pepper – I “eat with my eyes,” and always choose the most colorful combination.
  • shrimp – Peeling and deveining shrimp is tedious (just ask my husband!). I choose large or extra large Gulf shrimp. If your selection of shrimp is limited, know the source of your shrimp. Farm-raised shrimp can be quite good if it comes from a sustainable and clean source. You can substitute any protein for the shrimp if you prefer.
All stir fry ingredients on a green cutting board in prep bowls read to go.

🔪 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.  😯
A collage of cooking steps for the stir fry: 1. make the sauce 2. boil the soba noodles 3. stir fry the vegetables 4. add the shrimp 5. add the soba noodles 6. add the sauce.
  1. Make the sauce – Whisk together the hoisin, oyster sauce, 1 teaspoon of the sesame oil, sriracha, rice wine, mirin, broth and cornstarch. Set aside.
  2. 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. 
  3. 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.
  4. Add the shrimp – Add the prepared shrimp. Stir fry until they begin to turn pink (1-2 minutes).
  5. Add the soba noodles – Add the prepared soba noodles and stir to combine.
  6. Finish the dish – Add the prepared sauce. Stir fry until bubbly and thickened. Serve!

💭 Tips

  • 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!

Signature in red and green with chiles and limes. Healthyish Latin cuisine.

Shrimp, Baby Bok Choy, and Soba Stir-Fry / www.beyondmeresustenance.comShrimp, Baby Bok Choy, and Soba Stir-Fry

Shrimp and Bok Choy Soba Stir-Fry

Succulent shrimp, tender baby bok choy, shiitake, sweet bell hripepper, and nutty soba noodles come together in a flavorful, Asian fusion stir-fry… this quick stir can be on the the table in 30 minutes!
5 from 3 votes

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dishes
Cuisine Asian Fusion
Servings 2 servings
Calories 465 kcal

Ingredients
  

  • 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

To Serve

  • 2 scallions - chopped
  • 2 teaspoons toasted sesame seeds

Instructions

  • 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.

To Serve

  • 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.

Notes

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.

Nutrition

Calories: 465kcal | Carbohydrates: 42g | Protein: 36g | Fat: 16g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com
Shrimp, Baby Bok Choy, and Soba Stir-Fry
My original 2014 photo provides an example of how NOT TO place chopsticks! 2014.

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18 Comments

  1. My wife loves Bok Choy and I’m always looking for recipes. Love the sauce’s aroma and flavor. Benefits for me it is the great flavors, healthier option and get to use my wok.

  2. I grew up in Central California. One time when I was about 13 years old (this would have been in the 1970s), my parents took me to a Japanese restaurant. They were eating with forks, but I was trying (and mostly failing) to use chopsticks. An older Japanese man at the next table over came and very patiently showed me how to use the chopsticks correctly. I did a lot better after that. He didn’t really even say hi to my parents. It was only many years later that I realized that he was the right age to have been in one of the internment camps. I still get choked up every time I think about that.

  3. Like you, I just love the flavour of soba noodles. They have so much more flavour than other noodles. I do a similarish stir fry with soy and kecap manis and lime juice and lots of veggies. Such a great quick and easy week night meal!

  4. I love your drink pairings with this dish! I’m like you – I’m not a big fan of sake or Asian beers, so having some fun recommendations are greatly appreciated! I think I’ll try it with a Viognier! 🙂

    1. We have friends in southeast Arizona that make a bone-dry un-oaked viognier that I’ve had with this stir-fry… It paired very well. I really have found Asian flavors to be among the most difficult wine pairings!

  5. What a great combination in flavors. I can’t get enough of soba noodles. I like the point you made about overcooking shrimp. It is possible to do, and can ruin a good meal if you overcook your shrimp. I’d like to try this recipe out!

    1. Thanks Mica! I’ve had ruined shrimp at so many restaurants… I hardly order them out anymore. Living near the Gulf of Mexico, I cook them frequently at home, and I think many people fail to realize how little time they require!

    1. I am reasonably confident you will make it, and could probably eat it all! Just keep in mind the recipe is written for 2 servings!