Shrimp Soba Noodles Stir Fry with Bok Choy

👩🏻‍🍳 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.

🔪 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.  😯

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!