Teriyaki shrimp soba noodle bowls


So, I’m going to go ahead and pretend that it hasn’t been almost five months since my last post.

(Eeep! Five months!)

My lack of posting has not been from a lack of cooking.

I’m still dutifully planning five homemade meals a week, minimum.

And thanks to (the glory that is) Pinterest redefining the way I store recipes, at least one of those per week have been new-to-me dishes.

Last night’s new dish turned out to be teriyaki shrimp soba noodle bowls by Lauren’s Latest. 

I have been searching for some time for a stir fry recipe that will actually make me enjoy eating vegetables.

(No small feat there.)

That’s where Lauren’s homemade teriyaki sauce comes in. I could drink the stuff straight from the bowl.

You might be tempted to just buy a bottle of store-bought teriyaki sauce for this recipe, but I’d give this a try.

Salty, sweet, gingery. … Glorious.

I willingly ate a ton of squash and carrots if that tells you anything.

And can we talk about soba noodles for a minute?

I was at Liquid Ginger recently with the hubs and with my bento box came the most delectable cold soba noodles.

Soba noodles + homemade teriyaki sauce = happy belly.

Give this one a try.

It will make you eat your veggies.


1/2 pound soba noodles {or linguine}
3 tablespoons peanut oil, divided
1/2 pound peeled & deveined shrimp {51-60 count}, tails removed
1 cup julienned yellow squash
1 cup julienned carrot
1 package sliced mushrooms
4 green onions, diagonally sliced
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 {optional}


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. Stir well, as sugar is slow to dissolve.

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, and mushroom until carrots start to soften, 4-5 minutes. Pour teriyaki sauce over veggies and stir until sauce thickens slightly. Remove from heat and stir in cooked soba noodles, green onions and shrimp. Toss to coat in sauce. Taste and add in salt, pepper and/or sugar, according to taste. Serve immediately.

[Source: Slightly adapted from Lauren’s Latest]


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