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Japanese Shrimp and Soba Noodles

Special Soba

Soba noodles are made from buckwheat, a whole grain. Eating a least 3 servings of whole grain daily may reduce blood cholesterol.

Time Saver

Purchase shrimp already peeled and deveined. Frozen uncooked shrimp can also be used; just be sure to thaw them before cooking.

Substitution

Need an easy substitute for soba noodles? Use whole wheat spaghetti or ramen noodles.

3 reviews

3 ratings

Sizzling shrimp and veggies top off tasty noodles. Looks like it came from an Asian restaurant but takes only 30 minutes in a common skillet. From eatbetteramerica.

Prep Time:30 min

Start to Finish:30 min

makes:4 servings

8	ounces uncooked soba (buckwheat) noodles
1	tablespoon vegetable oil
1	pound uncooked medium or large shrimp, peeled and deveined
2	cloves garlic, finely chopped
1	tablespoon finely chopped gingerroot
1 1/2	cups baby-cut carrots, cut lengthwise in half
8	ounces green beans, cut in half
1 3/4	cups Progresso® chicken broth (from 32-ounce carton)
2	tablespoons soy sauce
1	teaspoon sugar
1	tablespoon lemon juice
1	teaspoon cornstarch

1.	Cook and drain noodles as directed on package.
2.	Meanwhile, heat 12-inch nonstick skillet over medium-high heat. Add oil; rotate skillet to coat bottom. Add shrimp, garlic and gingerroot; cook and stir about 3 minutes or until shrimp are pink and firm. Remove from skillet.
3.	Add carrots, green beans, 1 cup of the broth, the soy sauce and sugar to skillet. Heat to boiling. Cover and cook over medium heat 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
4.	Stir in shrimp and lemon juice. Mix cornstarch and remaining broth until smooth; stir into shrimp mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Divide noodles among bowls. Top with shrimp mixture.

Nutritional Information

1 Serving: Calories 370 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 160mg; Sodium 1120mg; Total Carbohydrate 52g (Dietary Fiber 5g, Sugars 11g); Protein 29g Percent Daily Value*: Vitamin A 160%; Vitamin C 10%; Calcium 10%; Iron 25% Exchanges: 2 Starch; 1 Other Carbohydrate; 1 Vegetable; 3 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

3 Reviews

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It was okay

I will use the suggestions of the other reviewers the next time I prepare this (i.e.-mushrooms,scallions). I thought it was bland. But, overall a decent meal.
Posted at 12:46 PM on June 16 2009 by RBC

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This was a great recipe. Did not take long to prepare on a weekday/work night. I used whole wheat pasta noodles & added fresh mushrooms. I will make this again, but next time double the broth/sauce
Posted at 9:38 AM on January 4 2008 by sherinrick

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Very good recipe

This recipe was a big hit for myself and my family. Taste was excellent and textures went together very well. I added mushrooms and green onions to the recipe, otherwise I followed if pretty closely. Made the three berry salad listed on this site to accompany the meal and together it was a very satisying meal.
Posted at 10:37 AM on December 5 2007 by gettin better