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.

Shrimp Noodle Bowl


6 ounces soba noodles, cooked according to package directions and drained
1 teaspoon olive oil
1/2 cup green onions, sliced diagonally
1 teaspoon fresh minced ginger
1/2 pound shrimp
1 1/2 cups broccoli, chopped
8 ounces baby bella mushrooms, sliced
1 1/2 cup vegetable broth
1/3 cup low sodium soy sauce
1 tablespoon rice wine vinegar
sesame seeds


  1. 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.



Tagged with →