Soba Noodles with Shrimp and Mushrooms
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
342 kcal
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Course
Main Course
Soba Noodles with Shrimp and Mushrooms
Description
Soba noodles are boiled until tender and drained, offering a chewy texture and nutty flavor. Shrimp are prepared by seasoning with salt and sugar, which promotes caramelization during pan cooking. Shallots are cooked separately until browned and crisp, providing a textural contrast. The sauce combines ponzu—a citrus-based soy sauce—with dark sesame oil and fresh lime juice, giving a mix of savory, nutty, and bright citrus notes to the dish.
After cooking, the shrimp are briefly cooked and allowed to finish with residual heat for optimal tenderness. Mushrooms and jalapeño slices are sautéed adding earthiness and subtle heat. The cooked noodles, shrimp, and vegetables are combined and finished with chopped green onions and cilantro for freshness. This dish can be served warm, or chilled with additional dressing just before serving when preferred.
Ingredients
- 1 pound Shrimp peeled and deveined, medium
- 1 ½ teaspoons sugar , divided
- ½ teaspoon kosher salt
- ¼ cup ponzu sauce
- 1 teaspoon sesame oil dark
- lime juice of one
- 9 ounces soba noodles package
- 3 tablespoons grapeseed oil divided, or canola oil
- 1 shallot , thinly sliced
- 2 cloves garlic , pressed or minced
- 1 tablespoon ginger , minced
- 3 ounces mushrooms , thickly sliced
- ½ jalapeño , thinly sliced
- ¼ cup green onion , chopped for garnish
- ¼ cup cilantro chopped
Instructions
- Place the shrimp in a bowl and sprinkle with ½ teaspoon sugar and ½ teaspoon kosher salt then set aside for 10 minutes or so. This helps brown and caramelize the shrimp when cooked.
- In a small bowl, combine the ponzu, sesame oil, the rest of the sugar, and lime mix. Whisk until the sugar dissolves and set aside.
- Bring a large pot of water to a boil. Add the soba noodles and cook for 5 minutes, stirring occasionally, until the noodles are tender. Drain in a colander and set aside.
- While the water heats, add 1 tablespoon of oil to a non-stick skillet on medium-high heat until the oil slithers about the pan. Add the shallots and cook for 3-4 minutes or until browned and crispy then remove from the oil and set aside. In the same skillet, add another tablespoon of oil over medium-high. Cook the shrimp on one side for 3 minutes or until golden and becoming opaque, then flip the shrimp. Cook on this side for 1 minute then move to a plate where the carry-over heat will finish cooking the tender shrimp. Finish cooking the rest of the shrimp.
- Add the last tablespoon of oil to the skillet then add the garlic and ginger. Cook until fragrant, stirring for 1-2 minutes, then add the mushrooms and cook until tender, for 3-4 minutes. Add the noodles to the mushroom mixture in the skillet. Toss with the reserved ponzu dressing and top with the shrimp. Sprinkle with the crispy shallots, jalapeño, cilantro, and green onion with more lime if you like.
Notes
- Make extra ancho-enchilada sauce if serving this dish cold, to add more dressing just before serving.
- Use freshly peeled and deveined shrimp for best texture and flavor.
- Adjust jalapeño quantity based on desired spice level.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 53g | 18% |
| Protein | 10g | 20% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.04g | 2% |
| Sodium | 1135mg | 47% |
| Potassium | 289mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 149IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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