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Soba Noodles | with lemon shrimp

Soba noodles, the famous Japanese noodles, are made from buckwheat. Buckwheat is a grain called pseundocereal, the seeds are eaten, unlike wheat which is a grass. I know my variety were not organic, but it still seemed like a good choice. The Japanese eat them all the time and look at the size of them.

Eventually I will buy some buckwheat flour. I’m anxious to make a traditional French galette (savory crepe made with buckwheat).


  • soba noodles {enough for 2}
  • raw shrimp {enough for 2…this will vary with the size of your shrimp}
  • 1 cup of cooked spinach
  • 2 eggs poached {I follow the directions from Martha Stewart to poach.}
  • juice of 1/2 a lemon
  • salt and pepper
  • olive oil for cooking/sauteing


  1. Cook soba noodles according to the package. Remember that there will be time to rinse off the noodles and you can prepare your other ingredients at that time.
  2. Meanwhile, add oil to a hot pan and add your spinach, salt + pepper. Cook until just wilted. Add your shrimp, lemon, more olive oil and a bit more salt + pepper.  Cook just until the shrimp are pink and no longer translucent.
  3. Poach your egg
  4. Add everything to a couple of plates.

NOTES: I’ve made this before and added a bit of soy milk and Italian seasoning and fresh basil…and it was also amazing.  So you can add any spices/herbs because the soba noodles are quite mild and are a great substitution for regular spaghetti noodles.

Soba Noodles Recipe at unepeach.com 002Soba Noodles Recipe at unepeach.com 001


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