30-Minute Japanese Shrimp and Soba Noodles
A vibrant stir-fry featuring tender shrimp, nutty buckwheat soba noodles, and crisp-tender carrots and green beans in a savory soy-ginger sauce. The quick cooking method preserves the vegetables' texture while infusing everything with aromatic garlic and ginger. Perfect for busy weeknight dinners when you want something healthy and satisfying. The cornstarch-thickened broth creates a light sauce that coats the noodles beautifully without being heavy.
Ingredients
- 8 ounces uncooked soba (buckwheat) noodles
- 1 tablespoon vegetable oil
- 1 pound uncooked medium or large shrimp, peeled and deveined
- 2 cloves garlic, finely chopped
- 1 tablespoon gingerroot, finely chopped
- 1 ½ cups baby-cut carrots, cut lengthwise in halfregular carrots1:1convenience
peel and cut into sticks
- 8 ounces green beans, cut in half
- 1 ¾ cups Progresso chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
Instructions
- 1
Cook and drain noodles as directed on package
- 2
Heat nonstick skillet over medium-high heat
- 3
Add oil and rotate skillet to coat bottom
- 4
Add shrimp, garlic and gingerroot and cook and stir about 3 minutes until shrimp are pink and firm
- 5
Remove shrimp from skillet
- 6
Add carrots, green beans, 1 cup of the broth, soy sauce and sugar to skillet
- 7
Heat to boiling
- 8
Cover and cook over medium heat 4 to 6 minutes stirring occasionally until vegetables are crisp-tender
- 9
Stir in shrimp and lemon juice
- 10
Mix cornstarch and remaining broth until smooth
- 11
Stir cornstarch mixture into shrimp mixture
- 12
Heat to boiling stirring constantly
- 13
Boil and stir 1 minute
- 14
Divide noodles among bowls
- 15
Top with shrimp mixture
Tips
Cook the soba noodles just until tender to avoid mushiness since they'll be topped with hot ingredients
Cut vegetables uniformly for even cooking - carrots take slightly longer than green beans
Have all ingredients prepped before starting since this stir-fry moves quickly
Good to Know
Refrigerate leftovers up to 2 days. Noodles may absorb liquid when stored.
Can prep vegetables and cook noodles up to 4 hours ahead. Store separately and reheat gently.
Serve immediately while hot. Provide chopsticks or forks.
Common Mistakes
Don't overcook shrimp to avoid rubbery texture
Don't skip draining noodles well to prevent watery sauce
Mix cornstarch completely to avoid lumps in sauce
Substitutions
Gluten-Free Swaps
General Alternatives
peel and cut into sticks
FAQ
Can I use frozen shrimp?
Yes, thaw completely and pat dry before cooking. Frozen shrimp may release more water so cook slightly longer to evaporate excess moisture.
What if I don't have soba noodles?
Rice noodles, udon, or even spaghetti work as substitutes. Cook according to package directions and adjust timing as needed.
How long will leftovers keep?
Store refrigerated up to 2 days. The noodles will absorb the sauce over time, so you may need to add a splash of broth when reheating.