Soba Noodles with Spicy Garlic Shrimp

4.67 from 21 votes
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Savory soba noodles with spicy garlic shrimp recipe is a colorful dish packed with seafood and vegetables. Asian flavors are infused into each noodle bite.

Soba Noodles with Spicy Garlic Shrimp

Have you been experiencing dinner rut? Eating the same old routine each week? I gravitate towards making easy, quick and familiar dishes, but it can, however, get boring, with a capital B. It’s good to throw a curveball every once in a while to avoid monotony. I got to say, I can’t get enough noodles lately.

Cooler nights, cozy times, shorter days – noodle dishes are the way to go. Not only are they irresistible, but they are also easy to make, and you can load them up with lots of healthy vegetables. These soba noodles with spicy garlic shrimp will boost the excitement level of your cooking arsenal. It only takes 30 minutes to pull together. You got this!

Spicy garlic shrimp cooking in a skillet

If you are short on time and want a lean, flavorful protein to add to your dishes, shrimp is the solution. Naturally savory, they cook in 3 minutes or less on each side. So easy and tasty! I like to gently infuse the cooking oil with loads of garlic and chili flakes. It adds a nice spice to the shrimp.

Did someone say veggies? Pack it in! I’m not shy about my love for these colorful gifts from Mother Nature. Purple cabbage, sugar snap peas, and carrots all add that loud and proud crunch. Mushrooms soak up all of the flavors and add it’s own savory note.

several vegetable ingredients sliced and shredded on a plate

bowl of soba noodles and shrimp

The sauce is really where it’s at. To give the dish, a spicy Asian kick, delicious hoisin sauce, soy, fresh lime juice, sesame oil, and spicy sriracha chili get whisked together. To thicken the sauce, I added a little bit of cornstarch. It creates a silky, rich sauce that sticks to the outside of each soba noodle.

Check out how those soba noodles have soaked up the sauce. That means more flavor concentrated in each slurp! You also have just about every color in one dish, which means more healthy phytonutrients in each bite.

close up of chop sticks placed in a bowl of soba noodles

If you’re not in the mood for a hot soba noodle dish, give my Asian soba noodle salad a try, it’s super refreshing and healthy! I would love to hear how you prefer your soba noodles, hot or cold.

What are soba noodles?

Soba noodles are made from buckwheat flour and are typically found in Japanese cuisine. The thin yet sturdy noodles have a subtle nutty flavor. They work well in soup, stir-fried dishes or served cold as a noodle salad. It’s a nice gluten-free alternative, however, make sure to check the label for any wheat allergy processing warnings. Compared to wheat pasta, soba noodles are lower in calories, however, still have a high glycemic index. It’s a good idea to add a lean protein like shrimp or chicken and lots of vegetables to your soba noodles to create a balanced dish rich in nutrients. (Source: Live Strong)

Soba Noodles with Spicy Garlic Shrimp

Soba Noodles with Spicy Garlic Shrimp - a colorful healthy recipe packed with seafood and vegetables. Asian flavors are infused into each noodle bite.
4.67 from 21 votes
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings 4 servings
Course Entree
Cuisine Japanese


  • 9 ounces soba noodles


  • 4 tablespoons hoisin sauce
  • 4 tablespoons lime juice, about 2 limes
  • zest of two limes
  • 2 tablespoons sesame oil
  • 8 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 teaspoons chili sauce, more if desired, Sriracha
  • 2 tablespoons water
  • 1 teaspoon cornstarch


  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1/4 teaspoon red chili flakes
  • 1 pound large shrimp, peeled and deveined, 16/20 count
  • kosher salt, as needed to season shrimp
  • black pepper, as needed to season shrimp


  • 1 cup brown mushrooms, thinly sliced fresh, for garnish
  • 1 cup carrots, shredded
  • 1 cup purple cabbage, thinly shredded
  • 1 cup sugar snap peas, cut in half
  • 2 cup cilantro, for garnish
  • 4 slices lime, for garnish


  • Heat a large pot of water to boiling on high.
  • Meanwhile, mix all the Sauce ingredients together in a medium-sized bowl. Transfer to a small saucepan, boil until thickened, stirring as needed. About 1 minute. Turn off the heat and set aside. Add more honey or chili sauce if desired.
  • Heat a large skillet over medium-low heat. Add olive oil, garlic, ginger, and red chili flakes. When the ingredients begin to gently sizzle, cook, stirring as needed for 3 minutes to infuse the flavors into the oil, turn off the heat. Do not brown the garlic!
  • Dry the shrimp with paper towel, season with salt and pepper on both sides.
  • Turn the heat up to medium and add the shrimp to the infused oil. Cook for about 3 minutes on each side. Transfer to a plate. Turn off the heat, reserve pan.
  • Add noodles to the pot of boiling water, cook for 4 minutes, or as suggested by the manufacturer. Drain with a colander and keep warm.
  • Turn heat to up to medium-high on the reserved pan. Add mushrooms and carrots, saute for 2 minutes. Add cabbage and peas, saute for an additional 2 minutes.
  • Turn off the heat and add cooked noodles and shrimp to the pan. Gradually add enough sauce to coat the ingredients, stirring gently to combine.
  • Divide dish into 4 servings, top with cilantro and serve with a lime slice.

Nutrition Facts

Serves: 4 servings
Calories 587kcal (29%)Carbohydrates 65g (22%)Protein 34g (68%)Fat 21g (32%)Saturated Fat 3g (15%)Polyunsaturated Fat 5gMonounsaturated Fat 10gCholesterol 170mg (57%)Sodium 1788mg (75%)Potassium 500mg (14%)Fiber 4g (16%)Sugar 18g (20%)Vitamin A 5750IU (115%)Vitamin C 47.9mg (58%)Calcium 90mg (9%)Iron 4mg (22%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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Recipe Rating

7 Comments Leave a comment or review

  1. Jay says

    This is a nice recipe, but the quantities for the sauce are excessive. The soy sauce is too dominant so perhaps just cutting the amount in half would be an improvement. Also, why add water to the sauce if you are just going to boil it down to thicken it? Omit the water. And as much as I love cilantro, 2 cups is a lot!

  2. Abha Sood says

    I and my children made this last night and loved the dish–delicious!!! Our new favorite go-to for family dinners. And sounds like a great idea for a grab-and-go salad. Yummy! We changed the vegetables a little (used what we had) and it turned out great. Thanks, Jessica!

    • Jessica Gavin says

      Thank you for your feedback! I’m thrilled to hear that the family enjoyed the soba noodle recipe. Great job improvising on the vegetables!

  3. Blair says


    I don’t see anything in the sauce ingredients that would keep this from being served cold, as long as the soba is rinsed well and tossed in the sauce while still warm. I am looking at this as a quick grab-and-go chilled soba “salad” if you will. Thanks!

    P.S. I adore your recipes!

    • Jessica Gavin says

      Thank you Blair! You can definitely serve this cold. Maybe make some extra sauce to serve with it as the noodles will absorb it once tossed together.