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1.
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Prep all the stir-fry ingredients prior to starting to cook.
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This is cooked at high heat so you will want everything ready to go.
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2.
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Mix all the sauce ingredients in a bowl.
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Set aside.
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3.
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For the soba noodles: I normally buy packages of dried noodles.
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Each bundle is 2 ounces and yields a cup of cooked noodles.
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Bring a covered pot of water to boil with a pinch of salt.
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Once water is boiling, add soba noodles.
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Cook for 3-4 minutes or according to package instructions.
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Drain noodles and set aside.
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4.
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Peel and devein shrimp.
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I left mine tail-on, but that is optional.
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Set aside.
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5.
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Heat wok on high heat and once heated add about 1 tablespoon of olive oil.
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6.
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Add carrots and cabbage into the wok and stir-fry until carrots become tender and cabbage begins to cook down (about 5 minutes).
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You want to keep this constantly moving.
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Remove from wok and set aside.
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7.
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Add another tablespoon of olive oil to the wok and stir-fry the onion, red bell pepper and garlic until onion becomes translucent (about 2 minutes).
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Keep this moving around too.
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Once cooked, remove from wok and set aside.
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8.
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Add remaining oil and stir-fry shrimp for 2-3 minutes.
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Remove shrimp from wok and set aside.
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9.
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Combine cooked noodles and all the stir-fry ingredients to wok.
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Add 1/2 of the sauce mixture to this.
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Let this cook down before adding more.
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I added the remaining 1/2 of the sauce at this point, but if stir-fry appears to have enough sauce do not add remaining half (or add as much as you want).
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10.
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Once all the sauce mixture has cooked down, turn off heat and drizzle sesame oil over the top.
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Garnish with sesame seeds, scallions and cilantro.
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You may want to squeeze some additional lime over the top for some extra zest.
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11.
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Serve and enjoy!
