
It’s a brand new year, which call for something light, fresh and delicious like our Soba Noodles with Shrimp! While we love doing a healthier reset once a new year hits (like most people), we aren’t huge fans of jumping into a nothing but leafy greens lifestyle.
This Soba Noodles with Shrimp recipe is the perfect reset dish because it’s easy, light, delicious, and filling without making you feel weighed down. Plus you can easily customize it to add more veggies or change up the protein depending on your personal preference.
What are Soba Noodles?
Soba, which translates to ‘buckwheat’ in Japanese is a thin Japanese noodle made from buckwheat flour, water and sometimes wheat flours, and salt. It can be serve chilled (tossed in a sauce or with a dipping sauce) or it can be served hot (in a soup/broth).
Are Soba Noodles Healthy?
Authentic soba noodles are made of 100% buckwheat flour and water. This type of soba noodle is more nutritious than soba noodles that use a blend of buckwheat flour, wheat flour and salt. Check box labels to make sure you’re getting authentic buckwheat noodles to get the most nutritious option.
Eating buckwheat can benefit blood sugar, inflammation, heart health, and has shown to aide in cancer prevention. Also, despite having the word ‘wheat’ in the name, buckwheat is gluten-free and a great wheat alternative for people with a gluten intolerance.
How to Make Soba Noodles with Shrimp
Ingredients for Soba Noodles with Shrimp

Tools Needed
- pot
- colander
- cutting board
- knife
- measuring spoons
- dry measuring cups
- liquid measuring cup
- wooden spoon
- mixing bowls
Process
- Fill a pot with water and bring to a boil. Add noodles and cook until cooked through. Drain noodles and rinse with cold water.
- Soak noodles in cold water for 30 minutes
- Drain.
- Whisk all sauce ingredients together until smooth.
- Add sauce, edamame, and shrimp to the noodles. Season with salt and pepper.
- Toss together until evenly coated. Refrigerate until chilled.
- Top noodles with sliced green onions and crushed peanuts. Serve.







Tips and Tricks for Soba Noodles with Shrimp Success
- Rinse noodles after boiling to stop cooking process and prevent overcooking.
- Soak noodles in cold water to remove excess starch, which causes the noodles to clump and stick together.
- Add warm water to peanut sauce which ensures the sauce will not be clumpy and still be able to lightly coat the noodles.
Variations for Soba Noodles with Shrimp
- Add more vegetables to bulk up this dish. Some of our personal favorites are: thinly sliced carrots, thinly sliced bell peppers, stemmed, thinly sliced and sautéed shiitake mushrooms, thinly sliced cucumbers (which should be added right before serving), a handful of arugula (which should also be added right before serving).
- Brighten up the peanut sauce by stirring in a teaspoon of minced ginger and a minced garlic clove.
- Add some heat by mincing and stirring a teaspoon of jalapeno into the peanut sauce or by adding 1 to 2 teaspoons of an asian-style chile sauce to the peanut sauce.
- Swap in almond butter in place of the peanut butter (1:1), for a slightly healthier option, or if there’s a peanut allergy.

Make Ahead Soba Noodles with Shrimp
Fully Make Ahead
Soba noodles with Shrimp can be fully made and stored in an airtight container up to 3 days ahead of time.
Partially Make Ahead
The peanut sauce can be made up to 5 days ahead of time, stored in the refrigerator in an airtight container. When ready to use, set sauce out at room temperature for 15 minutes before using. If sauce is too thick to drizzle, add some warm water, 2 teaspoons at a time, until a sauce thins out enough to evenly coat noodles.
Soba noodles can be boiled, rinsed, soaked, drained, and stored in an airtight container, in the refrigerator, for up to 2 days ahead of time. When ready to use, gently rinse with cool water and drain.
Other Noodle Recipes You’ll Love:
- Garlic Noodles
- Spicy Red Curry and Coconut Noodle Soup
- Bibim Nengmyun
- Chile Oil Garlic Noodles
- Singapore Noodles
- Spicy Chicken Laksa

Check out our BEST Shrimp Recipes Post! Everything from delicious shrimp tacos to Vietnamese Shrimp Egg Rolls. If you love shrimp – this post is perfect for you!


Soba Noodles with Shrimp
INGREDIENTS
noodles
- 10 ounces buckwheat soba noodles
creamy peanut sauce
- 1/3 cup warm water
- ¼ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon honey or agave nectar
- 1 teaspoon sesame oil
assembly
- 1 cup shelled edamame steamed
- 16 extra-large, poached shrimp
- 1 green onion sliced
- 2 tablespoons crushed, dry roasted peanuts
- salt and pepper to taste
INSTRUCTIONS
- Fill a pot with water and bring to a boil over high heat. Add noodles and cook until al dente, 6 to 8 minutes. Drain and rinse noodles under cold water.
- Soak noodles in cold water for 10 minutes
- Drain.
- Combine all the peanut sauce ingredients into a large mixing bowl and whisk together.
- Add sauce, edamame and shrimp to the noodles. Lightly season with salt and pepper.
- Toss together until evenly coated. Refrigerate mixture for 30 minutes.
- Top noodles with sliced green onions and crushed peanuts. Serve.
Did you make this recipe? We want to see!
tag @SpoonForkBacon and #SpoonForkBacon on Instagram
I made this tonight and it was great. The only changes I made were to add cilantro and to serve it warm. It’s easy and delicious—I’ll definitely make it again soon.
So glad you enjoyed this Anne!
Cold soba noodles with Shrimp with and edamame in creamy peanut sauce that is yummy food. And this food is healthy. Soba noodles are served either chilled with a dipping sauce, or in hot broth as a noodle soup.
Absolutety you are right. Cook the buckwheat noodles and rinse well. Soba is very nutritious and has a unique aroma and texture when eaten. Soba noodles are served either chilled with a dipping sauce, or in hot broth as a noodle soup.
I like this cool noodles . It is delicious food. It helps to increase digestive power.
I like this recipe but not excited about eating cold noodles. Can I rewarm them of just not put them in the fridge?
Totally!