A few weeks ago I bought a pack of soba noodles, not because I had a recipe in mind but because it was the first time I’d seen them and I had to buy them just in case I ever found a recipe that called for them. Well, I’m so glad I bought them after making this dish and hope I can find some more soon! They cooked so fast (3 minutes!) and were so soft. My new favorite noodle definitely.
I’ve never actually had a “noodle bowl” but I’ve seen them around the blog world more times than I can count. I’ve seen soupy bowls and I’ve seen bowls that look like regular pasta; I wanted mine to be somewhere in between.
Any protein would be great in this – I had originally planned tofu marinated in soy sauce but I just wasn’t in the mood for tofu. The shrimp was excellent and I wish I’d had more than 1/2 pound of it. As far as veggies, I used broccoli and mushrooms but I think bell pepper would be excellent.
- 6 ounces soba noodles, cooked according to package directions and drained
- 1 teaspoon olive oil
- ½ cup green onions, sliced diagonally
- 1 teaspoon fresh minced ginger
- ½ pound shrimp
- 1½ cups broccoli, chopped
- 8 ounces baby bella mushrooms, sliced
- 1½ cup vegetable broth
- ⅓ cup low sodium soy sauce
- 1 tablespoon rice wine vinegar
- sesame seeds
- Heat oil in large wok over medium high heat. Saute green onions and ginger for about 30 seconds, until fragrant. Add shrimp and cook a couple minutes on each side, until cooked through. Add broccoli and mushrooms. Cook 2 minutes, stirring or tossing frequently. Add broth, soy sauce, and vinegar. Bring to a boil and cook for about 5 minutes, until liquid has reduced slightly and veggies are tender. Add the noodles and toss to combine. Sprinkle with sesame seeds before serving.
adapted from Culinary Adventures of a New Wife