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Soba Noodles with Shrimp and Snap Peas

Yield: serves 2

Author The Little Epicurean


  • 6 oz soba noodles
  • six 8 oz. medium shrimp, shelled and deveined
  • salt and pepper, to season
  • 1 Tablespoon vegetable oil
  • 1 1/2 cup snap peas, whole or sliced
  • 1 small carrot, julienned
  • 1 green onion, sliced
  • toasted white sesame seeds, as needed


  • 3 Tablespoons reduced sodium soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon honey, or agave syrup
  • 1/2 teaspoon sesame oil
  • black pepper, to taste


  1. Bring a pot of water to a boil. Add soba noodles, stir often, and cook according to package instructions until tender. Drain noodles and rinse until cold running water. Drain and set aside.

  2. In a skillet, heat 1 Tbsp vegetable oil over medium-high heat. Season shrimp generously with salt and black pepper. Once skillet is hot, add shrimp. Turn shrimp over just once, cooking until pink, about 2-3 minutes. Set aside.

  3. In a large bowl, combine soba noodles, snap peas, carrots, and green onions. Add sauce as much or little sauce as desired. Before serving, add cooked shrimp and toasted white sesame seeds. Serve warm, chilled, or at room temperature.

  4. To make sauce: whisk together soy sauce, rice vinegar, honey, and sesame oil. Add freshly ground black pepper to taste.

Recipe Notes

  • ¬†Any protein (tofu, chicken, beef, pork) can be used in place of shrimp. Also, feel free to add more vegetables.