Soba Noodles with Shrimp & Tomatoes
Soba Noodles are most popular in Japan where they can be found at Soba restaurants nationwide.
Soba noodles are made from buckwheat which is not related to wheat at all. It is a more nutritious grain, not a grass like wheat, and is gluten-free with an earthy, nutty flavor.
Soba noodles are generally eaten as a snack among Asian countries, rather than as a main course, and are frequently served cold along side a dipping sauce of soy sauce and rice vinegar, or in a broth with vegetables as a soup.
It seems there are all manner of ways to combine shrimp and tomatoes together, many based on the kind of pasta you might consider using and the other ingredients with which you combine them. This is my fifteenth shrimp recipe to post, and the fourth combined with pasta.
Soba Noodles with Shrimp & Tomatoes
Ingredients
- 2 tbsp cornstarch
- 4 tbsp dry sherry
- 2 tbsp light soy sauce (like, Kikkoman Less Sodium)
- 2 tbsp reduced sugar ketchup
- 1 tsp Sriracha sauce (like, Huy Fong)
- 1 packet Splenda (or substitute 2 tsp honey)
- 1 tsp toasted sesame oil
- 1 8-oz package soba noodles (like, Roland)
- 1 lb shrimp, peeled and de-veined
- 1 tsp garlic, minced
- 3 tsp ginger, chopped (can be fresh or jarred, but not powdered)
- 1/2 red bell pepper, finely diced
- 1/2 green bell pepper, finely diced
- 4 green onions, finely chopped
- 1 handful fresh cilantro, rough chopped
- 1 cup grape or cherry tomatoes, halved
- 4 tbsp peanut oil
Instructions
- Mix all of the ingredients for the sauce in a mixing bowl, and blend well. Set aside.
- Cook the soba noodles according to the directions on the package in boiling salted water, about 6 minutes. Do not overcook. Rinse under cold water through a colander and allow to drain well.
- Heat the peanut oil over high heat in a wok or large skillet until shimmering, then push in the shrimp. Chaun the shrimp constantly, and cook until they change color and become opaque, about three minutes.
- Add the garlic and chaun for another half-minute; keep things in motion so the garlic does not burn.
- Remove the shrimp and garlic to a platter.
- Add more oil if needed, then put in the red and green bell pepper and chaun for 4 minutes until the vegetable begin to soften and turn in color.
- Add the green onions, ginger and cherry or grape tomatoes, and chaun for another 3-4 minutes until the onions become soft and translucent, and the tomatoes begin to collapse.
- Add the shrimp back to the wok and chaun everything to combine.
- Add the noodles and the sauce, and chaun until the noodles are heated through.
- Throw in the cilantro at the last minute, stir to combine and serve.
Notes
- You can top with a handful of chopped, dry roasted peanuts or some toasted sesame seeds at the last minute for some added depth and crunch.
