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Recipe courtesy of Cooking Channel

Soba Noodles with Shrimp, Snow Peas, and Carrots

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings (8 cups)
  • Nutrition Info
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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


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


  1. 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. 
  2. 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.

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