Soba noodles are my favorite because they are a healthy alternative to pasta and they are delicious! High in protein and fiber, they help regulate your blood sugar levels because they slow down the digestion of carbohydrates. If you are gluten intolerant or allergic, these are perfect for you because they are gluten free! Other benefits include decreasing heart disease and stroke by helping to balance good and bad cholesterol. They are also the perfect prebiotic and help with your gut health.
Prep Time: 15 min
Cook Time: 15 min
1 lb. Jumbo shrimp, peeled and deveined
2 bundles Soba noodles
1/2 onion, sliced
3 cloves Garlic, chopped
1 Zucchini, julienned
1 Red bell pepper, julienned
1/2 cup Carrot, julienned
1/2 cup Purple cabbage, shredded
1/2 cup Edamame, shelled
1 Tbsp. Coconut oil
1/4 cup fresh basil, green onion, or cilantro for garnish
For the sauce:
1 Tbsp. Hot pepper paste or sriracha
2 Tbsp. Low sodium soy sauce or coconut aminos
2 Tbsp. Oyster sauce
1 Tbsp. Rice wine vinegar
1 tsp. Fresh ginger, grated
Cook soba noodles in boiling water for 3 minutes. Remove and drain immediately then run cold water over until cooled completely. Set aside.
Heat coconut oil in a wok over medium heat. When oil is hot, add garlic and stir for 30 seconds then add shrimp. Cook for 3-4 minutes, then flip and continue to cook for another minute or two until shrimp turns pink. Remove from heat and transfer to a bowl.
Add veggies to wok and stir fry at medium high heat for a few minutes until softened slightly.
Mix sauce ingredients together and pour over veggies. Continue to cook for 2-3 minutes then remove from heat.
Add soba noodles and toss gently. Divide into 4 portions and place shrimp on top of noodles. Garnish with fresh basil leaves, green onion, or cilantro. Enjoy!
Coconut aminos are a healthy substitute for soy sauce if you want to reduce the sodium or if you want to make this recipe gluten free.