Here is what you will need to make this dish:

For the shrimp and soba noodles:

One package of Soba Noodles, a half a pound of shrimp (Thawed, peeled and deveined),2 stalks of celery sliced up, 1/2 to 1 can water chestnuts - drained,     2 to 3 carrots (depends on size) sliced,1 or 2 shallots sliced,  1 cup of shelled edamame, thawed if frozen.   Or substitute what you have on hand, scallions, squash, bean sprouts, etc.


You will also need: 3 TBS Canola oil, divided, kosher salt and pepper to taste.

Ingredients for the sauce. Put the sauce together first. You will need 1/2 cup soy sauce, 1/4 cup teriyaki sauce, 1/2 cup packed brown sugar, 1 tsp sesame oil (oops,forgot to put that in the photo!), dash of fish sauce (optional)1/4 cup water, 1 TBS corn starch, 1/2 TBS grated fresh ginger and 1 TBS grated garlic.



Whisk togeher corn starch and water.


Add brown sugar and mix until dissolved.

Add remaining sauce ingredients and combine. Set the bowl of sauce aside.

Make the main dish. 

Heat a large pot of salted water.  Steam fogged up camera lens!

Heat 2 TBS oil in pan, add shrimp. Season shrimp with salt and pepper and saute for about 2 t 3 minutes, until mostly cooked.  Can leave a little undercooked because you are going to be putting the shrimp back in to the sauce to reheat so it will cook some more. You don't want to overcook your shrimp.

Remove cooked shrimp from pan and put on platter, set aside.

In the same pan, add all vegetables except edaname.

Once vegetables are chrisp-tender add edaname.

Add sauce into pan.


While Sauce is thickening, put the noodles in the water and cook according to package directions.

Save some noodle water to add to your sauce if necessary. 

Drain noodles.

Then, unlike regular pasta, you rinse it.  


While noodles are draining from the rinsing, check your sauce and make sure it's nice and thick. If too thick, add a little noodle water.

Add shrimp back into dish and warm up.

Add the noodles and serve!