A delicious bowl of soba noodles topped with delicious peanut sauce and loaded with colorful veggies and protein-rich shrimp. My mouth is watering just thinking about it! My gluten-free Shrimp and Soba Noodle Stirfry with Peanut Sauce is one of those surprisingly easy and amazingly tasty recipes you’re going to want to make again and again. You’re welcome!
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How to find gluten free soba noodles
If you haven’t tried soba noodles yet, it’s time to add them to your shopping list. Soba noodles are Japanese noodles traditionally made from buckwheat. And no, “buckwheat” does not contain any wheat. It’s gluten-free (confusing, but true)!
If you want this shrimp and soba noodle stirfry to be gluten free, you do want to check out the ingredients on your soba noodles, because some varieties will have wheat flour added. To save you some time, here are some brands I love that contain only buckwheat:
King Soba Gluten Free Organic 100% Buckwheat Noodles
Muso From Japan Organic 100% Buckwheat Soba Noodles
There are also some other gluten-free soba noodle options that have buckwheat mixed with other healthy ingredients:
King Soba Gluten-Free Organic Buckwheat Sweet Potato Noodles
King Soba Gluten-Free Organic Buckwheat, Quinoa and Brown Rice Soba Noodles
If you can’t find soba noodles at your grocery store, you can also substitute with brown rice spaghetti noodles or other thin pasta.
Now back to the bowl…!
I’m obsessed with noodles but it can be tough to control the portion size. That’s why I’ve added carrot ribbons into this recipe. They help to add nutrients and up the vegetable content in this dish, but they also help add fiber and bulk to your meal so you end up full on fewer calories. Win-win-win! If you can find heirloom carrots in different colors, your noodle bowl will be even more gorgeous. Plus, multi-colored carrots have a variety of different phytonutrients… the purple ones are my favorites!
Plus I’ve added in some Chinese vegetables. The most common one you’ll see at a regular grocery store is bok choy or baby bok choy which will work perfectly. You might also see other Chinese greens such as choy sum or yu choy, Chinese broccoli, napa cabbage, watercress and more. Experiment with different types – they’re all packed with nutrition!
How does this shrimp and soba noodle bowl compare to restaurant versions? So happy you asked! Here’s how one serving of each stacks up:
Restaurant Shrimp and Noodle Stir Fry Bowl
- 870 calories
- Carbs: 115 grams
- Fat: 43 grams
- Sodium: 1660 mg
Yikes! Too many noodles and sugary sauces make this meal a blood sugar disaster. This is the carb equivalent of having 7 pieces of bread.
80 Twenty Nutrition Shrimp and Soba Noodle Stir Fry
- 390 calories
- Carbs: 32 grams
- Fat: 5 grams
- Sodium: 253 mg
–> See the comparison on Instagram!
Shrimp and Soba Noodle Stirfry with Peanut Sauce – Gluten-Free
Time to get cooking (and you know what comes after cooking, right? The eating and enjoying)!!!
Let me know if you tried this recipe – I’d love to see how it turned out and what you thought! Tag me on social media @80twentyrule and #80twentyrule and I’ll be sure to see it.
Looking for some other takeout-inspired recipes for healthy and quick dinners?
Check out my:
Kung Pao Cauliflower Chicken – Low Carb and Gluten Free
Pad Thai with Zoodles – Low Carb, Vegan and Gluten Free
Healthy Egg Fried Rice – Vegetarian and Gluten Free
Szechuan Green Bean and Minced Turkey Stir Fry – Low Carb and Gluten Free
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This recipe has been added to your Meal Plan
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| Servings | Prep Time |
| 6 | 7 minutes |
| Cook Time |
| 7 minutes |
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- 1 tbsp Avocado oil
- 3 large carrots peeled and sliced into ribbons with a vegetable peeler (colorful ones look extra gorgeous)
- 3 cups bok choy (or other Chinese greens), chopped
- 1 lb shrimp peeled and deveined
- 4 cups soba noodles (gluten free)
- 2 Green onions sliced
- 1/4 cup peanuts chopped
- 1/3 cup natural peanut butter
- 1/3 cup chicken stock
- 2 cloves garlic minced
- 1 tbsp Fresh ginger peeled and grated
- 2 tbsp low sodium soy sauce
- 1 tbsp honey
- 1/2 tbsp sriracha
- In a large skillet, heat the avocado oil over medium high heat. Add the stalks of the Chinese greens and stir fry for 3 minutes. Meanwhile, prepare the soba noodles according to package directions.
- Add the shrimp to the skillet and saute until they turn pink. Stir in the tops of the Chinese greens and remove the skillet from the heat.
- In a small bowl, stir the peanut sauce ingredients together with a fork.
- Add the noodles, carrot ribbons and peanut sauce to the skillet. Toss with tongs to combine. Serve and top with green onions and peanuts. Enjoy!
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