Shrimp Soba Noodles

Shrimp Soba Noodles: Made with whole grain buckwheat soba noodles. A fun option for a weekend or weeknight dinner meal. Ready in under 30 minutes and oh so good!

Shrimp Soba Noodles - This Gal Cooks. Made with Whole Grain Buckwheat Noodles

Seafood is a lovely thing, isn’t it? Well, I suppose if you don’t like seafood then you’d feel quite the contrary to that statement. But this gal – this gal L-O-V-E-S seafood. You could totally win me over with a big ole bowl of sautéed scallops and shrimp, paired with a huge, meaty crab cake. Mmm. I’m drooling just thinking about that combination.

But my heart also has a place for Asian inspired dishes. In fact, I’ve kinda been craving them lately. A couple weeks ago, Ken and I went down to PBG (AKA Palm Beach Gardens) and went to this knock your socks off Japanese/Chinese Buffet for an early dinner. Seriously, why had we never gone to this place before? SUSHI, tons of sushi. And some of my favorite dishes like vegetable lo mein, crab rangoon, steamed dumplings and chicken with broccoli. So anyways,  I’ve been craving Asian inspired food ever since that trip.

Shrimp Soba Noodles - This Gal Cooks. Made with Whole Grain Buckwheat NoodlesShrimp Soba Noodles

Which brings me to this recipe. This tasty, knock your socks off, eat it warm or cold Shrimp Soba Noodles recipe. I was browsing one of my favorite blogs, Damn Delicious, when I found this Tofu Soba Noodles recipe. And I was like day-um, I gotta make that. But I gotta make it with shrimp. And whole grain buckwheat noodles. And honey instead of brown sugar. So I did and then I was an oh so happy girl.

4.0 from 1 reviews
Shrimp Soba Noodles
Prep time
Cook time
Total time
Recipe type: dinner, asian inspired, noodles
Serves: 6
  • 1 12.8 package of whole grain buckwheat soba noodles
  • ¾ lb large shrimp, peeled and deveined
  • ½ tsp Chinese Five Spice
  • ¼ C rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 tsp honey
  • 1 tbsp coconut oil
  • 2 C shredded cabbage
  • 1 clove of garlic, minced
  • 1 tsp fresh grated ginger
  • 2 green onions, sliced
  • ¼ tsp sriracha
  1. Cook the noodles according to package directions. After cooking, cool by running under cold water.
  2. Season the shrimp with the Chinese Five Spice.
  3. Heat the coconut oil in a cast iron skillet (or whatever type of skillet you have) over medium heat. Add the shrimp and cook each side until opaque. Remove from the skillet and set aside.
  4. Add the cabbage, garlic and ginger to the skillet and cook until tender, stirring frequently.
  5. Whisk together the rice vinegar, sriracha, soy sauce, sesame oil, honey and sesame seeds.
  6. Combine the shrimp, cabbage mixture and noodles together in a large bowl. Serve in bowls and top with the green onions.
Adapted from Damn Delicious

To keep the soba noodles from sticking together after I cooked them, I tossed them with a tiny amount of grapeseed oil. Grapeseed oil is pretty bland in flavor so it didn't alter the flavor like canola oil or olive oil would.
Nutrition Information
Serving size: 1 C Calories: 300 Fat: 4g Carbohydrates: 45g Sugar: 4g Sodium: 450mg Protein: 19g

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    • says

      It seems like I’m always craving Asian or Mexican foods. I may just be making a trip down to that Japenese/Chinese buffet this weekend so I can get a sushi and Chinese food fix all in one place!

  1. Bonnie says

    This looks great. My question is because the noodles are rinsed with cold water , is this a cold dish?

    • says

      Hi Bonnie,
      I had a little blurb in the post that said you could eat them warm or cold. I prefer mine at room temp. They were the perfect temp for me after combining the ingredients together. When I eat the leftovers, I take them out of the fridge and let them sit for a few minutes. It’s all in what you prefer but typically, Soba is eaten cold. Thank you so much for stopping by! Let me know if you have any other questions. :)

  2. says

    I love soba noodles and normally slurp them up cold doused in soy and sesame. Will certainly try this recipe.

  3. says

    I love seafood and it’s always the way to my heart. A good pan seared scallop or shrimp will have me swooning. Asian dishes are always so flavorful, quick to make and delicious. You have a winner here!! I can’t wait to try it :)

  4. says

    Julie, it’s like you read my mind! I am craving a big, soulful bowl of noodles. Topped with seafood and I’m all the happier. I’m putting this on my lazy weekend docket!

  5. says

    Shrimp and soba noodles…you’re speaking my language here. I eat soba noodles all the time, and I, too, am a seafood lover! I also like to eat it with kimchi, which may sound unappetizing, but it surprisingly works ;). But then again, I eat kimchi with anything hehe

  6. kat says

    We made this tonight. I loved it. I actually used more cabbage and green onions than called for-nummy. Some of our younger family members aren’t shrimp eaters, and so I’m going to try making this with chicken next time.
    Thank you so much for sharing.

    • says

      Hi Kat!

      Thank you so much for stopping by and letting me know you enjoyed this recipe. I bet it will be great with chicken too! Have a lovely evening. :)

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