A delicious stir fry made with a mix of soba and sweet potato noodles, veggies, and shrimp all tossed in a flavorful sesame almond cilantro sauce!
This delicious meal is inspired by a dish I had in London this summer, from an adorable restaurant called Wok It at Borough Market. They serve made-to-order noodle or rice stir fries with your choice of veggies, protein, and sauce. They use locally sourced, organic produce from Borough Market, all natural ingredients in their sauces, and have plenty of vegan, gluten free, and paleo options! If there was one in California I would basically live there.
The base of this dish is a combination of soba and sweet potato noodles. The soba noodles, made from buckwheat, are a little more starchy and nutty, while the sweet potato noodles are a bit lighter and sweeter. The two combined create an amazing balance of flavors.
Carrots add great color and earthiness and the bok choy and bean sprouts have a delicious freshness and crunch that really makes the dish feel like a classic asian stir fry. Lastly, everything is topped with crispy shrimp, lightly fried in sesame oil which adds protein and flavor!
The real star of the show here is the sauce. You should probably double the recipe and make extra, because if you’re anything like me you’ll be using it for anything and everything. The sesame oil based sauce has a natural sweetness and creaminess from almond butter, which contrasts perfectly with fresh cilantro, lime, and ginger. It’s perfect to use in this dish, and I also love using it to add flavor to cauliflower rice stir fries, brown rice and quinoa, or even as a sauce for chicken.
I love this meal because its a unique and healthy take on classic asian noodles, but it has the same delicious salty sweet combination of flavors. It utilizes healthier, unrefined oils and nourishing grains and vegetables to create a flavor packed, comforting dish.
I’m so excited to be sharing this recipe! Let me know if you try it out by commenting below or tagging me on Instagram!
- For the stir fry:
- 6 oz wild small shrimp, stemmed and deveined
- 2 oz 100% buckwheat soba noodles
- 1 small sweet potato, spiralized (or about 1½ - 2 cups sweet potato noodles)
- ⅔ cup carrots, sliced into rounds
- 1 small head of bok choy
- 1 cup bean sprouts
- 2 scallions, chopped
- sesame oil, for cooking
- optional: ½ red chili, finely chopped (adds a slight kick)
- For the sauce:
- 1 tbsp sesame oil
- 2 tsp tamari
- 1 tbsp cilantro, chopped
- 1 tsp ginger, grated or minced
- 1 tsp lime juice
- 2 tsp almond butter
- 1 tsp water
- Begin by making the sauce. Combine all the ingredients in a bowl and either whisk well or blend with an immersion blender. You can also blend everything together in a mini food processor if you have one.
- Cook the soba noodles according to package instructions, then drain and rinse them.
- Heat a large frying pan over medium-low heat with a generous drizzle of sesame oil. Once heated, add the scallion and sauté until soft, then add the carrots and chili and continue sautéing until cooked, about 3-5 minutes. Cover as necessary to allow the carrots to soften.
- Add the sweet potato noodles, bok choy, and bean sprouts and cover, sautéing everything every minute or so until the vegetables become tender.
- As the veggies cook, heat another frying pan over medium heat with a drizzle of sesame oil. Once heated, add the shrimp with a large pinch of salt and let them fry until cooked through and no longer translucent, approximately 6-8 minutes, flipping once halfway through.
- When the veggies are softened and shrimp is cooked, add the soba noodles and as much sauce as desired to the large frying pan and sauté everything together until mixed and heated through. Split the noodle mixture between two bowls and top with shrimp to serve.