Succulent shrimp, tender baby bok choy, umami-rich dried shiitake, sweet bell pepper, and nutty soba noodles come together in a flavorful, Asian fusion stir-fry… Shrimp, Baby Bok Choy, and Soba Stir-Fry is on the the table in 30 minutes!
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.
The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.
~~ Julia Child
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. 😯 If you are not fortunate enough to have these succulent shellfish, 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. 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…
Cover the dried shiitake with boiling water and cover them. Soba noodles cook very quickly… whether you use fresh or dried. After you’ve prepped your shrimp (if necessary), put a big pot of water on to boil with no salt. For more on cooking soba, see How To Cook Soba Noodles. Slice the bok choy. I like to add my chopped baby bok choy to a large bowl of cold water and give them a really good swish and then drain and dry them prior to adding to the hot wok. Leafy greens will tend to hide dirt. Julienne the bell pepper, chop the scallions, and whisk together the ingredients for the stir-fry sauce. Don’t forget to clip the stems and slice the shiitake!
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 my 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 well under 30 minutes! I hope you’ll give it a try!
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!
Succulent shrimp, tender baby bok choy, umami-rich dried shiitake, sweet bell pepper, and nutty soba noodles come together in a flavorful, Asian fusion stir-fry... Shrimp, Baby Bok Choy, and Soba Stir-Fry is on the the table in 30 minutes!
10 minPrep Time
15 minCook Time
25 minTotal Time
- 1 ounce dried shiitake
- 1 tablespoon hoisin
- 2 tablespoons oyster sauce
- 2 teaspoons sesame oil (divided use)
- 1 teaspoon sriracha
- 1/4 cup rice wine
- 1/4 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
- 4 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...