Best 6 Shrimp Soba Noodles Recipes

JAPANESE SHRIMP AND SOBA NOODLES

Steps:

• Cook and drain noodles as directed on package.
• Meanwhile, heat 12-inch nonstick skillet over medium-high heat. Add oil; rotate skillet to coat bottom. Add shrimp, garlic and gingerroot; cook and stir about 3 minutes or until shrimp are pink and firm. Remove from skillet.
• Add carrots, green beans, 1 cup of the broth, the soy sauce and sugar to skillet. Heat to boiling. Cover and cook over medium heat 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
• Stir in shrimp and lemon juice. Mix cornstarch and remaining broth until smooth; stir into shrimp mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Divide noodles among bowls. Top with shrimp mixture.

ASIAN BROTH WITH POACHED SHRIMP, SCALLOPS, AND SOBA NOODLES

Steps:

• Heat oil in a stockpot over medium heat. Add garlic and scallion whites; cook about 3 minutes. Add mushrooms; stir to coat. Stirring occasionally, cook mushrooms until tender, about 3 minutes. Add sake; scrape up any browned bits on bottom of pan. Stir in grated ginger and any accumulated ginger juice. Add 8 cups water; bring to a boil.
• Reduce to a simmer; stir in chestnuts, snap peas, and cabbage. Add noodles; stir, and cook until al dente, about 8 minutes.
• Stir in scallops, shrimp, soy sauce, salt, and pepper. Cook until seafood is cooked through, about 3 minutes. Serve garnished with scallion greens.

SHRIMP SOBA NOODLES

Steps:

• cook soba according to package directions.
• meanwhile mix the next ingredients together, set aside.
• heat oil in a wok or skillet, add garlic.
• add asparagus and cook 3-4 minutes.
• add shrimp and cook until they turn pink, 3 minutes more.
• add stock mixture and scallions, cook until heated.
• add soba noodles, toss to coat, serve.

SHRIMP AND LEEK SOBA NOODLES

Steps:

• Line a fine mesh strainer with a double layer of cheesecloth and set over a large bowl.
• Bring a large pot of water to a boil. Add the soba and cook according to the package directions. Drain and rinse under cold water. Set aside.
• Meanwhile, put the kombu in another large pot with 6 cups of water. Bring to a simmer over high heat; adjust the heat and simmer the kombu for 5 minutes. Remove the kombu, then add the bonito flakes to the pot. Bring back to a simmer and cook for 3 minutes. Strain the mixture through the cheesecloth-lined strainer, return the liquid to the pot and stir in the mirin, soy sauce and vinegar. The broth can be used immediately, or cooled and refrigerated up to 3 days or frozen up to 1 month.
• Put the sesame seeds in a small skillet and toast over medium heat until lightly golden, about 3 minutes, swirling the pan frequently so they toast evenly. Set aside. The sesame seeds can be toasted and stored at room temperature in an airtight container for up to 2 days.
• Cut the leafy tops off of the bok choy and set aside. Cut the stems into bite-size pieces. Add the bok choy stems and ginger to the broth, bring a simmer and cook until the bok choy is just tender, about 5 minutes. Add the bok choy tops, shrimp and leek to the broth, bring back up to a simmer and cook until the shrimp are pink and just cooked through, about 3 minutes.
• Divide the soba among 4 deep bowls. Ladle broth, vegetables and shrimp into the bowls and sprinkle each with sesame seeds and radish. Serve with Japanese hot pepper seasoning on the side if using.

SOBA NOODLES WITH GRILLED SHRIMP AND ORANGE DIPPING SAUCE

Steps:

• Soak eight 6-inch-long wooden skewers in water, 10 minutes. In a bowl, combine orange juice, mirin, soy sauce, vinegar, chile, and ginger. In another bowl, marinate shrimp in 3 tablespoons sauce, 10 minutes.
• In a large pot of boiling salted water, cook noodles according to package instructions. Drain and rinse noodles with cold water.
• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Thread shrimp onto skewers. Cook, turning once, until shrimp are opaque throughout, 3 minutes. Serve shrimp and noodles with desired toppings and remaining sauce for dipping.

JAPANESE SHRIMP AND SOBA NOODLES

Steps:

• Cook and drain noodles as directed on package.
• Meanwhile, heat 12-inch nonstick skillet over medium-high heat. Add oil; rotate skillet to coat bottom. Add shrimp, garlic and gingerroot; cook and stir about 3 minutes or until shrimp are pink and firm. Remove from skillet.
• Add carrots, green beans, 1 cup of the broth, the soy sauce and sugar to skillet. Heat to boiling. Cover and cook over medium heat 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
• Stir in shrimp and lemon juice. Mix cornstarch and remaining broth until smooth; stir into shrimp mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Divide noodles among bowls. Top with shrimp mixture.