Shrimp and Vegetable Wok with Soba Noodles

Ingredients

• 300 g Peeled shrimp (cooked, peeled)
• 200 g Broccoli (heads) (separated into florets)
• 1 medium piece Carrot (peeled and sliced into julienne)
• 1 piece Red bell pepper (cut into strips)
• 100 g Corn kernels (defrost if frozen)
• 100 g Soy sprouts (rinsed)
• 1 piece Onion (thinly sliced)
• 2 cloves Garlic (minced)
• 200 g Soba noodles (dry)
• 75 ml Soy sauce (tamari type or light soy)
• 30 ml Acacia honey (or 1 tbsp brown sugar)
• 50 g Cashew nuts (unsalted, toasted)
• 30 ml Sunflower oil (or olive/sesame oil blend) (for cooking)

Instructions

1. Prepare the vegetables

   Wash, peel and cut the broccoli into florets, the carrot into julienne, the bell pepper into strips, the corn into kernels, the soy sprouts, the onion into dice and mince the garlic.

   Time: PT10M

2. Blanch the broccoli

   Drop the broccoli florets into boiling water for 2 minutes, then immediately transfer them to a bowl of ice water to stop cooking and preserve the green colour.

   Time: PT3M

   Temperature: 100°C

3. Heat the oil

   Pour 30 ml of oil into the wok and heat it over medium‑high heat.

   Time: PT2M

   Temperature: 180°C

4. Sauté aromatics

   Add the onion, garlic and soy sprouts to the wok and brown them for a few seconds, stirring constantly.

   Time: PT2M

   Temperature: 180°C

5. Cook the carrots

   Add the carrot juliennes and cook 2 more minutes until they become tender but still crisp.

   Time: PT2M

   Temperature: 180°C

6. Cook the shrimp

   Add the peeled shrimp and stir‑fry until they turn pink and opaque, about 3 minutes.

   Time: PT3M

   Temperature: 180°C

7. Add the remaining vegetables

   Add the bell pepper, corn, blanched broccoli and mix everything for 2 minutes to warm the vegetables.

   Time: PT2M

   Temperature: 180°C

8. Season

   Add 75 ml soy sauce and 30 ml acacia honey (or 1 tbsp brown sugar), mix well to coat all ingredients.

   Time: PT1M

9. Incorporate the cashews

   Add the 50 g toasted cashew nuts and mix for an additional minute.

   Time: PT1M

10. Cook the soba noodles

    Bring a large pot of water to a boil, add the soba noodles and cook for 5 minutes until al dente. Drain and set aside.

    Time: PT5M

    Temperature: 100°C

11. Plating and serving

    Place the soba noodles on plates, top with the wok mixture, optionally sprinkle a few extra cashew nuts and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

496

Protein

17 g

Carbohydrates

50 g

Fat

14 g

Fiber

3.3 g

Ingredient Substitutions

• Instead of Peeled shrimp: diced chicken, firm tofu
• Instead of Broccoli (heads): cauliflower
• Instead of Carrot: zucchini
• Instead of Red bell pepper: yellow bell pepper, sweet pepper
• Instead of Corn kernels: peas
• Instead of Soy sprouts: sprouted mung beans
• Instead of Onion: shallot
• Instead of Garlic: garlic powder (½ tsp)
• Instead of Soba noodles: wheat noodles, udon
• Instead of Soy sauce: gluten‑free tamari
• Instead of Acacia honey: maple syrup, brown sugar
• Instead of Cashew nuts: almonds, peanuts
• Instead of Sunflower oil (or olive/sesame oil blend): olive oil, sesame oil

Equipment Needed

• Wok
• Chef's knife
• Cutting board
• Pot for blanching broccoli
• Ice water bowl
• Wooden spatula or wooden spoon
• Colander
• Pot for cooking soba noodles
• Measuring cup
• Tablespoons

Critical Steps — Do Not Skip

• Blanch the broccoli without overcooking to keep the colour and crunch.
• Cook the shrimp just enough so they remain juicy.
• Balance the soy sauce and honey to achieve the right sweet‑salty taste.
• Cook the soba noodles al dente so they don't fall apart in the wok.

Chef Tips from the Video

• Use a very hot wok to achieve the coveted "wok‑hei" (smoke) that adds flavor.
• Lightly toast the cashew nuts before adding them for deeper aromatic depth.
• If you don't have light soy sauce, choose gluten‑free tamari for a version suitable for intolerants.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Portions containing shrimp can be frozen for up to 1 month, but the texture of noodles and vegetables will be less crunchy after thawing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Chop all vegetables the day before and keep them in cold water in the refrigerator.
• Pre‑mix the soy sauce and honey in a small bowl; just pour it in when seasoning.
• Cook the soba noodles ahead of time, rinse and store in an airtight container with a drizzle of oil.