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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.

teriyaki shrimp soba noodle bowl

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.

two bowls of soba noodles with shrimp

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-

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! 🙂

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 mins
Cook Time 10 mins
Total Time 30 mins

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

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

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Recipe Rating




34 Responses
  1. Laurie @SimplyScratch

    I love recipes that call for clearing out my pantry or fridge! This looks beautiful and is totally making my stomach growl! Great recipe Lauren!

  2. Peggy

    Finally… a teriyaki sauce that I LOVE!! And to think I have several pounds of soba noodles languishing in my cabinet right now!! (not to mention numerous pounds of spaghetti in the pantry) Can you guess what I am having for lunch today??? (minus the shrimp as this week is use what we have week…)

    I am going to try this with honey to see how it works as we have LOTS (well over a gallon) of honey. If you are interested I will let you know.

    Once again thank you for another spectacular dish!!

  3. kankana

    When such a gorgeous dish is served to me I will finish it without worrying much .. shrimp .. noodle .. just too perfect! Gorgeous photography.

  4. DessertForTwo

    Hey there Miss Lauren!

    Thank you so much for the very sweet comment on my site! I hope you’re right 🙂

    I love all of your family-friendly healthy recipes!

  5. Lindsay @ Pinch of Yum

    Lauren – so pretty! I made a soba salad not too long ago except I couldn’t find soba noodles. Woops. Oh well, it was still good with whole grain linguine. 🙂 Yours looks delicious!

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  7. Heather U.

    Delicious! Such a pretty, colorful dish too. Changed some of the proportions to suit what I had on hand, and used broccolini instead of bean sprouts and just 1T oil and 2T brown sugar, which was sweet enough for us. Looking forward to leftovers for lunch.

  8. Skye

    I made this for lunch the other day and WOW!!! It was so fabulous and easy! My husband asked me to make it again soon. I used tofu because I had it scheduled on a meatless day, I can’t wait to try it with shrimp! Your recipes are always so wonderful!

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  11. Nicole

    5 stars
    Just made this and, once again, your recipe was amazing. I didn’t substitute / change anything that you called for, so this was exact to the recipe. The homemade teriyaki sauce is worth the little extra time it takes to make it (which really didn’t take that much time) – and it was so good. Love the bean sprouts in the bowls – adds that crunch to perfectly work with the soft noodles.

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