Cha Soba Noodles with Shrimps

When I eat noodles, I often choose Japanese noodles. Today I go for Cha Soba noodles. These organic Japanse noodles (made without egg) are a bit firmer than the Chinese noodles.

These noodles are cooked in 6 minutes and are beautifully thin. They hold the sauce really well and they have a slightly green tea flavor.

I like my stir-fry noodles light and crispy. I think there is a big difference between Chinese and Japanese cuisine in the way to make it. The Indonesian way is to rub a bumbu (herb paste) and fry it to release all the flavors.  make me with a

This noodle recipe doesn’t need a bumbu. I just add a few amazing sauces… and voila a lovely, healthy Asian style noodle dish.

This recipe is enough for 2-3 people and is ready in 20 minutes.


Cha Soba Noodles
100 grams of prawns
1  garlic clove
2 teaspoons fish sauce
2 teaspoons mirin (Japanese cooking wine)
2 tablespoons hoisin sauce
1 teaspoon sesame oil
bit of crispy lettuce (any kind)
a handful of parsley
2 spring onions
4-5 cherry tomatoes
chili pepper (if you like it spicy)
1 tablespoon of oil (for example sunflower)
sesame seeds as garnish
kikkoman sauce (salty soy sauce) as a sauce when you serve it


I start with cooking the noodles. In boiling hot water I add half a pack (is enough for 2-3 people or 2-3 bowls of noodles).

Rinse with cold water

When the noodles are done (exactly after 6 minutes) immediately rinse with cold water. When you rinse the noodles with the cooking process will stop and the noodles will not stick together. When you want to use them again, just rinse with warm water and they are ready to go.

Meanwhile, I sauté in a tablespoon of oil finely chopped garlic, chili pepper and 1 chopped up spring onion. When the garlic starts to shine, the cherry tomatoes can be added and a teaspoon of finely chopped parsley.

I’ve bought already cooked shrimp, so they only need to warm up. When you have fresh shrimps, add them now and stir-fry it in the mix.


Now the sauces need to go in: hoisin, mirin, fish sauce and the teaspoon of sesame oil. Continue stirring for a minute. I make my own hoisin sauce because it is super easy, but you can buy great hoisin sauce too.

Then I add the noodles with a pasta spoon into the pan together with my already cooked shrimps. I mix it and warm the noodles up and I am ready to serve.


I add in a bowl finely chopped lettuce and freshly chopped parsley and spring onions. On top, I lay a layer of the seasoned noodles and I sprinkle some sesame seeds on top because that just looks great.

I serve with kikkoman sauce for people who like this dish a bit saltier.

Isn’t this the perfect lunch? Or a lovely easy and healthy meal at the end of a busy day? I love it.


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