Cold Peanut Soba Noodles with Grilled Shrimp

Image of Molly Shuster
Rated 5.0 based on 5 customer reviews
Cold Peanut Soba Noodles with Grilled Shrimp
Cold Peanut Soba Noodles with Grilled Shrimp


  • 1 large head broccoli, cut into florets and blanched
  • 1 (9.5 ounce) package soba noodles
  • ½ cup natural (unsweetened) smooth peanut butter
  • ⅓ cup hot water
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 teaspoon fresh chili paste (optional)
  • 4 scallions, thinly sliced
  • 2 tablespoons sesame seeds
  • 1½ pounds large peeled and deveined shrimp
  • sea salt and freshly ground pepper to taste


  1. Bring a large pot of water to a boil; blanch broccoli florets in boiling water until just heated through, 2 to 3 minutes; drain and immediately rinse in cold water to cool completely.
  2. Bring a separate large pot of lightly salted water to a boil. Boil the soba noodles until al dente, 5 to 8 minutes; drain and rinse with cold water to cool. Transfer soba to a large serving bowl.
  3. Stir the peanut butter, water, soy sauce, honey, and chili paste together in a small bowl; pour over noodles and toss to coat. Sprinkle scallions over noodles and toss.
  4. Heat a small skillet over medium-high heat. Toast sesame seeds on hot skillet just until brown. Transfer seeds to a plate to cool.
  5. Preheat an outdoor grill for medium-high heat. Grease the grates with oil. Season shrimp with salt and pepper.
  6. Grill shrimp until lightly charred and cooked through, 90 seconds to 2 minutes per side.
  7. Toss the noodles with the peanut mixture and scallions until well combined. Top with broccoli and shrimp. Sprinkle with sesame seeds.
Mealthy tip:

Vegan or vegetarian? Skip the shrimp and add extra broccoli, or replace with pan-fried eggplant or tofu. If you're not a fan of seafood, try sautéed chicken. The noodles keep well in the refrigerator for up to three days. Serve cold or at room temperature.


5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Jacqulyne de Jardins

Jacqulyne de Jardins says:

This was another recipe that I substituted the peanut butter for almond butter. I topped this with quite a bit of shrimp so I can get that flavor in each bite. Had quite a bit leftover and it was still just as tasty the next day.

Image of Jessica Scott

Jessica Scott says:

I usually eat my soba cold, but warmed this one up and it tasted just as good. My boyfriend loves extra shrimp in his bowl when I make this recipe. The peanut butter sauce is my favorite! If you haven't tried soba, this is a good place to start.

Image of Meredith Smith

Meredith Smith says:

Delicious recipe! The peanut sauce was so tasty with a little kick to it.

Image of Anthony Cohen

Anthony Cohen says:

Not a vegetarian but skipped the shrimp and added extra broccoli and pan-fried eggplant. Delicious served at room temperature.

Image of Steven Gomes

Steven Gomes says:

Made this with tofu and it was really good. Used sriracha instead of chili paste, and it was nice and spicy. Great lunch dish.