Sesame Shrimp Vegetable Soba Noodle
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
Japanese buckwheat noodles tossed with diced red bell peppers, mushrooms, zucchini, shrimp, and a sweet and savory sesame sauce. This sesame shrimp vegetable soba noodle is delicious, flavorful, and easy to make, perfect for a summer weeknight dinner.
  • 2 bundles of soba noodles
  • 1½ tablespoons vegetable oil
  • 1 medium zucchini, sliced
  • 1 small red bell pepper, diced
  • 5-6 medium shiitake mushrooms (or white mushrooms), sliced
  • A dozen large shrimp
  • ½ cup P.F. Chang's® Sesame Sauce
  • 2 tablespoons water
  • pinch of crushed red pepper
  • basil for garnish
  • chopped almonds for topping
  1. Cook the soba noodles according to the directions on the package. Once the noodles are done, drain the water and run them through cold water to prevent them from continuing to cook and to prevent them from sticking to each other. Set the noodles aside for now.
  2. In a large skillet, add a little bit of vegetable oil over low to medium heat. Once the vegetable oil has heated, add diced red bell peppers, sliced mushrooms, and sliced zucchinis with half of the sesame sauce. Cook the vegetables for about 2-3 minutes until they become tender.
  3. Next, add the shrimp and cook for an additional 2-3 minutes until the shrimp are cooked through and no longer appear gray.
  4. Once the shrimp are cooked, remove the skillet from heat, and add the soba noodles and the rest of the sesame sauce and a little bit of water. Toss to evenly incorporate and distribute all the ingredients and the sauce.
  5. Serve the Sesame Shrimp Vegetable Soba Noodle topped with roughly chopped almonds, a pinch of crushed red pepper, and garnished with fresh basil leaves.
Recipe by Cooking with a Wallflower at