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Coconut Shrimp Soba Noodles

15 Minutes
5 People
The meal in a bowl with chopsticks


8 oz soba noodles

8 oz red cabbage, shredded

5 oz cucumber, julienned

5 oz cherry tomatoes

2 Tbsp canola oil

1 oz ginger, minced

8 oz shrimp

5 oz red peppers, julienned

1 oz light coconut milk

2.5 oz scallions, chopped

7 oz tofu, diced

1 tsp salt

3 oz peanuts, roasted

1.5 oz Thai basil, chopped

1.5 oz mint, chopped


  1. Bring a pot of water to a boil and cook noodles. Drain well and place in a large bowl. Mix with red cabbage, cucumber, and half of the cherry tomatoes. Set aside
  2. In a sauté pan, heat canola oil and add ginger. Cook until fragrant. Next, add shrimp and peppers and continue to cook.
  3. Once the shrimp are nearly done, add coconut milk, scallions, and tofu, and season with salt. Cook until heated through.
  4. Split noodle mixture amongst 5 serving bowls, then top with cooked shrimp mixture.
  5. Garnish with roasted peanuts, Thai basil, and mint.


Calories 408
Protein 21 g
Sodium 536 mg
Carbohydrates 47 g
Fat 17 g
Fiber 4 g
Servings 5