Teriyaki Shrimp Soba Noodle Bowls

noodle bowl2 Oh my goodness guys! Get ready to lick your plate clean! Or should I say bowl…

This recipe is the bomb! Sweet, a little spicy and totally teriyaki! Yummy noodles, shrimp and veggies covered in a delicious {and homemade!} sauce! Hello? What’s not to like? It’s sweet, a little spicy, sweet, crunchy….basically heaven in your mouth. And I am in love with this new teriyaki sauce recipe I came up with. So simple and so darn tasty. I think I want to bottle it and sell it thats how good it is. Heavy on the ginger and garlic….just how I like it! Are you all addicted to garlic as much as I am?

This recipe is one of those clean out your pantry and fridge recipes. You can throw whatever you want into this and it will turn out deliciously! Don’t have some of the veggies I used? No prob! Add in that broccoli and zucchini! Don’t have soba noodles? Use linguine! The only thing you can’t sub is the teriyaki sauce. Everything else is free game.

Did I mention this was healthy? Well it is.

I mean, not super duper healthy {*sort of contains lots of sugar…} but for the most part it’s full of good nutrition.

Oh, and it takes like 10 minutes to cook. Forreals.

So, clean out your fridge and give this recipe a try! Have a great Wednesday!

PS- there’s a cool giveaway coming up on Friday that you’re not going to want to miss! 🙂

noodle bowl
Teriyaki Shrimp Soba Noodle Bowls
yield: 4 servings
Print This Recipe Print This Recipe

1/2 pound soba noodles {or linguine}
3 tablespoons canola oil, divided
1/2 pound peeled & deveined shrimp {51-60 count}, tails removed
1/2 cup julienned yellow squash
1 cup julienned carrot
2 celery stalks, diagonally sliced
1 cup shelled edamame
4 green onions, diagonally sliced
1 1/2 cups bean sprouts
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.

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, celery and edamame until carrots start to soften, 3 minutes. Pour teriyaki sauce over veggies and stir until sauce thickens slightly. Remove from heat and stir in cooked soba noodles, bean sprouts, green onions and shrimp. Toss to coat in sauce. Taste and add in salt, pepper and/or sugar, according to taste. Serve immediately.


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  1. Great pictures! I love all the colours and those juice shrimp on top. It sounds delicious!

  2. Great soba minds think (and eat) soba alike!

    I think that worked.

    • Yeah, after looking through my photos of this I couldn’t help but think of your soup!

  3. I love recipes that call for clearing out my pantry or fridge! This looks beautiful and is totally making my stomach growl! Great recipe Lauren!

    • Me too! It makes me feel so productive for some reason…

  4. I need to make this dish! I wish I was on a coast so my shrimpies would be fresh.

    • I know! I live pretty close to a coast, but can’t get fresh ones…luckily I’ve found a frozen kind that I really like!

  5. Finally… a teriyaki sauce that I LOVE!! And to think I have several pounds of soba noodles languishing in my cabinet right now!! (not to mention numerous pounds of spaghetti in the pantry) Can you guess what I am having for lunch today??? (minus the shrimp as this week is use what we have week…)

    I am going to try this with honey to see how it works as we have LOTS (well over a gallon) of honey. If you are interested I will let you know.

    Once again thank you for another spectacular dish!!

    • Yay! Let me know how it tastes! I almost used honey instead of brown sugar too! How funny!

  6. It’s perfect. “Official” stamp of approval on this!

  7. Oh gosh, this looks SO good. Thank you.

  8. When such a gorgeous dish is served to me I will finish it without worrying much .. shrimp .. noodle .. just too perfect! Gorgeous photography.

    • Thanks! I’m still a work in progress as far as photography is concerned!

  9. With all of the veggies in this, I’d say it is definitely healthy! I love a good asian noodle salad…this looks delicious!

    • For sure healthy! Just like a stir fry but with soba noodles.

    • There is no other way! Of course there’s lots of garlic!

  10. Hey there Miss Lauren!

    Thank you so much for the very sweet comment on my site! I hope you’re right 🙂

    I love all of your family-friendly healthy recipes!

    • I try to add as many different colors as possible!

  11. Lauren – so pretty! I made a soba salad not too long ago except I couldn’t find soba noodles. Woops. Oh well, it was still good with whole grain linguine. 🙂 Yours looks delicious!

  12. I love “clean out your fridge” recipes and this one looks great – especially the garlic! 🙂

  13. Delicious! Such a pretty, colorful dish too. Changed some of the proportions to suit what I had on hand, and used broccolini instead of bean sprouts and just 1T oil and 2T brown sugar, which was sweet enough for us. Looking forward to leftovers for lunch.

  14. I made this for lunch the other day and WOW!!! It was so fabulous and easy! My husband asked me to make it again soon. I used tofu because I had it scheduled on a meatless day, I can’t wait to try it with shrimp! Your recipes are always so wonderful!

  15. This looks so good! I presume you precook the edamame?



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