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Soba Noodles with Shrimp and Snap Peas | the little epicurean

Soba Noodles with Shrimp and Snap Peas

These soba noodles with shrimp and snap peas are the perfect dish to bring to a picnic, barbecue or beach party! This dish can be served warm, chilled, or at room temperature.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Course: Main Course
Keyword: shrimp, noodles, vegetables
Servings: 2
Author: Maryanne Cabrera


  • 6 oz dried soba noodles
  • 8 oz medium shrimp shelled and deveined
  • kosher salt and black pepper to season
  • 1 Tablespoon vegetable oil
  • 1 ½ 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
  • ½ teaspoon sesame oil
  • black pepper to taste


  • 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 under cold running water. Drain and set aside.
  • 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.
  • 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.
  • To make sauce: whisk together soy sauce, rice vinegar, honey, and sesame oil. Add freshly ground black pepper to taste.


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