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Japanese Shrimp and Soba Noodles

Japanese Shrimp and Soba Noodles
  • Prep 30 min
  • Total 30 min
  • Servings 4
Sizzling shrimp and veggies top off tasty noodles. Looks like it came from an Asian restaurant but takes only 30 minutes in a common skillet.
July 31, 2014


  • 8 oz/250 g uncooked soba (buckwheat) noodles
  • 1 tbsp (15 mL) vegetable oil
  • 1 lb (500 g) uncooked medium or large shrimp, peeled and deveined
  • 2 cloves garlic, finely chopped
  • 1 tbsp (15 mL) finely chopped gingerroot
  • 1 1/2 cups (375 mL) baby-cut carrots, cut lengthwise in half
  • 8 oz (250 g) green beans, cut in half
  • 1 3/4 cups (425 mL) chicken broth
  • 2 tbsp (25 mL) soy sauce
  • 1 tsp (5 mL) sugar
  • 1 tbsp (15 mL) lemon juice
  • 1 tsp (5 mL) cornstarch


  • 1
    Cook and drain noodles as directed on package.
  • 2
    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.
  • 3
    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.
  • 4
    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.

  • Substitution:Need an easy substitute for soba noodles? Use whole wheat spaghetti or ramen noodles.
  • Time Saver:Purchase shrimp already peeled and deveined. Frozen uncooked shrimp can also be used; just be sure to thaw them before cooking.

No nutrition information available for this recipe
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