Experience the delightful and refreshing soba noodles recipe with basil pesto, shrimp, and cucumber that you will absolutely love. Ready in under 25 minutes! Go straight to the Pesto Soba Noodles Recipe or continue reading for our expert tips.
What Exactly are Soba Noodles?
If you’re unsure about soba noodles, let’s clear that up first. We are big fans! These noodles are crafted from buckwheat flour, giving them a nutty flavor and a distinctive brown hue. For those following a gluten-free diet, these are a great option! Just be sure to check the packaging, as some brands may contain a mix of buckwheat and wheat.
How to Prepare Soba Noodles with Pesto and Shrimp
These noodles can be enjoyed hot or cold — we lean towards cold, but it’s a personal preference. Let’s walk you through how simple they are to make.
Let’s start with the pesto. You can make it from scratch — check out our homemade pesto recipe. Alternatively, you can opt for a store-bought version. Crafting your own pesto requires minimal ingredients and about 15 minutes.
We prefer basil pesto to match the summer vibes, but if you’re reading this in the colder months, consider substituting basil with a winter green like spinach or kale. Take a look at our kale and almond pesto recipe for a tasty alternative.
Once you have your pesto ready, the dish comes together in a flash. As we mentioned, we adore soba noodles for their fantastic taste, texture, and quick cooking time! Boil them for 4 to 5 minutes, and you’re done.
After cooking the noodles, drain them in a colander and rinse with cold water. This prevents them from overcooking and turning mushy, preparing them to be tossed with the pesto. Even if you plan on serving the dish hot, rinsing with cool water is still recommended to avoid overcooking. No need to chill them completely if serving hot.
Preparing the Shrimp
We keep the shrimp preparation simple — just seasoning with salt, pepper, olive oil, and a squeeze of fresh lemon. If you desire some heat, consider adding chili flakes or chili paste. Cooking them in a hot pan takes about 6 minutes. Alternatively, you can roast them — check out our easy baked shrimp recipe.
Assembling the Dish
When you’re ready to serve, take a large bowl and combine the noodles, a dollop of pesto, the cooked shrimp, and some cucumber. You can either chop the cucumber or follow our method of creating cucumber ribbons.
To make cucumber ribbons, use a vegetable peeler to slice the cucumber lengthwise into thin strips. Some ribbons may turn out perfectly, while others may tear slightly. No need to worry, it will still look wonderful once everything is mixed together. A mandoline slicer is also effective for this task.
And there you have it, an effortless and speedy soba noodles recipe featuring fresh pesto, shrimp, and cucumber ribbons. Enjoy it as-is or add in some of your preferred vegetables — zucchini, bell pepper, or edamame would make excellent additions.
For additional simple shrimp recipes, explore our Fresh and Easy Shrimp Ceviche with avocado, these Cilantro Lime Butter Shrimp, or our Garlicky Shrimp Scampi (which pairs wonderfully with pasta).
Pesto Soba Noodles with Shrimp
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This quick and delicious recipe for pesto-coated soba noodles with shrimp comes together rapidly. Both the noodles and shrimp require only about 5 minutes of cooking time. The pesto can be prepared ahead of time or substituted with a store-bought version. If you opt to make your own pesto, you can finish in under 15 minutes. Feel free to incorporate your favorite vegetables — zucchini, bell pepper, or edamame all work beautifully. Shrimp is a fantastic choice, but you can easily swap it out for chicken, tofu, or additional vegetables.
Makes 4 servings
You Will Need
Soba Noodles
6 ounces soba noodles or noodles of choice
1 pound shrimp, peeled and deveined
1 tablespoon extra-virgin olive oil
Half of a lemon
4 to 6 tablespoons basil pesto, recipe below
Half of a seedless (English or hothouse) cucumber
1 scallion, ends and tops trimmed and thinly sliced
Salt and fresh ground black pepper
Handful torn or small basil leaves for serving
Homemade Pesto
2 cups fresh basil leaves
1 clove garlic
¼ cup pine nuts or walnuts, lightly toasted
½ cup olive oil, plus more for storing
½ cup finely grated pecorino or parmesan cheese
Salt and fresh ground black pepper, to taste
Directions
- Make Noodles
1Bring a large pot of water to a boil. Add the soba noodles and cook until pasta is cooked, but not mushy. Check the package directions, but this usually takes 4 to 5 minutes. Drain noodles then immediately rinse under cold water until the noodles are no longer hot.
2Meanwhile, heat the olive oil in a wide skillet over medium-high heat. Add the shrimp in one layer and cook, turning occasionally, until pink, firm, and cooked through; 6 to 8 minutes. Squeeze the juice from half a lemon over the cooked shrimp.
3Use a vegetable peeler or mandoline slicer to shave the cucumber lengthwise into thin strips. Or simply chop into bite-size pieces.
4Combine the noodles, shrimp, cucumber, and 4 tablespoons of the pesto. Toss well, adding more pesto as necessary. Serve with scallions and fresh basil scattered on top.
- How to Make Pesto
1Prepare a small bowl of ice water. Bring a small saucepan, filled halfway with salted water, to a boil. Submerge basil leaves in boiling water for 5 to 10 seconds, or until wilted. Then immediately plunge into ice water to stop cooking. Drain, squeeze to remove excess water then pat dry with a clean dish towel. This step helps to make the greenest pesto possible. By blanching the basil, it makes the leaves bright green. You can skip this step and just add the basil straight into the food processor.
2Smash and peel the garlic clove then mince. Holding a chef’s knife at an angle, scrape the blade of the knife across the minced garlic. Gather it all together then scrape it against the board