Teriyaki Shrimp Soba Noodle Bowl

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This Soba Noodle Bowl recipe is the bomb! It’s sweet, a little spicy and totally teriyaki! Yummy noodles, shrimp and veggies covered in a delicious {and homemade!} sauce! Hello? What’s not to like? So simple and so darn tasty. If you wanted to try a bomb teriyaki chicken to add instead of shrimp, try my Homemade Teriyaki Chicken.

A Note About Noodle Bowls

Oh my goodness guys! Get ready to lick your plate clean! Or should I say bowls…This recipe is a cross between Teriyaki Chicken and Shrimp Scampi with a healthy soba noodle twist. This recipe is one of those clean out your pantry and fridge recipes. You can throw whatever you want into this and it will turn out deliciously! Don’t have some of the veggies I used? No prob! Add in that broccoli and zucchini! Don’t have soba noodles? Use linguine! The only thing you can’t sub is the teriyaki sauce. Everything else is free game.

How to Make Teriyaki Shrimp Soba Noodle Bowls

For full recipe details check out the printable recipe card down below.

Cook the Soba Noodles

Cook soba noodles according to package directions. Drain, run under cold water and set aside.

Make the Teriyaki Sauce

In a small bowl, stir cornstarch into cold water until dissolved. Mix in soy sauce, ginger, garlic, brown sugar, vinegar and sesame oil for teriyaki sauce. Set aside.

Cook the Shrimp

In a large cast iron skillet, heat 1 1/2 tablespoons canola oil over medium heat. Pour shrimp into hot pan and sprinkle with salt and pepper. Saute until opaque and pink, 2-3 minutes. Remove from hot pan.

Stir Fry the Veggies

Increase temperature to medium high heat and pour in remaining canola oil. Stir fry squash, carrot, celery and edamame until carrots start to soften, about 3 minutes.

Combine + Serve

Pour teriyaki sauce over veggies and stir until sauce thickens slightly. Remove from heat and stir in cooked soba noodles, bean sprouts, green onions and shrimp. Toss to coat in sauce. Taste and add in salt, pepper and/or sugar, according to taste. Serve immediately.

Storing Leftover Teriyaki Shrimp Soba Noodle Bowls

While noodles and stir fried veggies are best the day they are prepared, you can store leftovers in an airtight container in the fridge for 1-2 days.

Love Teriyaki Noodle Bowls? Try these Asian Dishes-

• Crock Pot Teriyaki Chicken
• Chicken Pineapple Kabobs with Teriyaki Sauce
• Teriyaki Meatballs with Mango Avocado Salsa
• BEST Fried Rice
• Asian Lettuce Wraps

I hope you love this dish as much as we did. Have fun with customizing your Soba noodle bowls with the veggies that you like best. Be sure to print the printable recipe card below. Have a great day, friends! 🙂

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5 from 3 votes

Teriyaki Shrimp Soba Noodle Bowl

This Soba Noodle Bowl recipe is a delicious and versatile meal. With teriyaki shrimp and tons of veggies, use what you have and feel free to customize!

servings 4 servings

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1/2 pound soba noodles or linguine
• ▢ 3 tablespoons canola oil divided
• ▢ 1/2 pound peeled & deveined shrimp 51-60 count, tails removed
• ▢ 1/2 cup julienned yellow squash
• ▢ 1 cup julienned carrot
• ▢ 2 celery stalks diagonally sliced
• ▢ 1 cup shelled edamame
• ▢ 4 green onions diagonally sliced
• ▢ 1 1/2 cups bean sprouts
• ▢ salt & pepper to taste

for the teriyaki sauce-

• ▢ 3/4 cup soy sauce
• ▢ 1/2 tablespoon finely minced ginger
• ▢ 1 tablespoon finely minced garlic about 4 cloves
• ▢ 2/3 cup packed brown sugar
• ▢ 1/4 cup water
• ▢ 1 tablespoon corn starch
• ▢ 1 teaspoon white vinegar
• ▢ 1 teaspoon sesame oil optiona

US Customary – Metric

Instructions

• Cook soba noodles according to package directions. Drain, run under cold water and set aside.
• In a small bowl, stir cornstarch into cold water until dissolved. Mix in remaining ingredients for teriyaki sauce. Set aside.
• In a large cast iron skillet, heat 1 1/2 tablespoons oil over medium heat. Pour shrimp into hot pan and sprinkle with salt and pepper. Saute until opaque and pink, 2-3 minutes. Remove from hot pan.
• Increase temperature to medium high heat and pour in remaining oil. Stir fry squash, carrot, celery and edamame until carrots start to soften, 3 minutes.
• Pour teriyaki sauce over veggies and stir until sauce thickens slightly. Remove from heat and stir in cooked soba noodles, bean sprouts, green onions and shrimp. Toss to coat in sauce. Taste and add in salt, pepper and/or sugar, according to taste. Serve immediately.

Nutrition

Calories: 604kcal | Carbohydrates: 94g | Protein: 31g | Fat: 15g | Saturated Fat: 1g | Cholesterol: 143mg | Sodium: 3362mg | Potassium: 729mg | Fiber: 4g | Sugar: 41g | Vitamin A: 5494IU | Vitamin C: 17mg | Calcium: 193mg | Iron: 6mg

Course: Dinner

Cuisine: Asian

Keyword: soba noodle bowl