Soba Noodles with Shrimp, Snow Peas, and Carrots
- Total:
- 25 min
- Prep:
- 15 min
- Cook:
- 10 min
- Yield:
- 4 servings (8 cups)
- Level:
- Easy
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 430 calorie
- Total Fat
- 12 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 140 milligrams
- Sodium
- 960 milligrams
- Carbohydrates
- 53 grams
- Dietary Fiber
- 6 grams
- Protein
- 33 grams
Ingredients
- 1/4 cup creamy peanut butter
- 2 teaspoons peeled grated fresh ginger
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon distilled white vinegar
- 1 teaspoon Asian sesame oil
- 1/2 teaspoon cayenne pepper sauce
- Salt
- 1 package (8 ounces) soba noodles, (100 percent buckwheat)
- 1/2 bag (10 ounces) shredded or matchstick carrots, (about 1 1/2 cups)
- 1 pound large shrimp, shelled and deveined, with tail part of shell left on if you like
- 1 pound large shrimp, shelled and deveined, with tail part of shell left on if you like
- 4 ounces snow peas, strings removed
- 1/2 cup (packed) fresh cilantro leaves, chopped, plus additional sprigs for garnish
Directions
Watch how to make this recipe.
In small bowl, place peanut butter, ginger, soy sauce, vinegar, sesame oil, and cayenne pepper sauce; set aside. Heat covered 5- to 6-quart saucepot of water and 1 teaspoon salt to boiling over high heat. Add noodles and cook 4 minutes. Add carrots and cook 1 minute. Add shrimp and snow peas and cook 2 minutes more. Reserve 1/2 cup pasta cooking water. Drain noodles, shrimp, and vegetables into large colander. Transfer noodle mixture to large bowl.
With whisk, beat reserved cooking water into peanut-butter mixture until well blended. Add peanut sauce and chopped cilantro leaves to noodle mixture in bowl and toss until evenly coated. To serve, spoon into 4 large bowls; garnish each serving with a cilantro sprig.
Recipe courtesy of Drop 5 Lbs with Good Housekeeping
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