Recipes and Cooking Gluten Free Shrimp and Soba Noodles 3.7 (3) Add your rating & review Skip the takeout tonight and toss together this 30-minute shrimp and soba noodles dish instead. It's proof that gluten free dinner ideas CAN be full of flavor and good for you all at once! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 17, 2014 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Total Time: 30 mins Servings: 10 Jump to Nutrition Facts Ingredients 2 pound fresh or frozen shrimp in shells 8 ounce dried gluten-free soba (buckwheat noodles) 5 cup broccoli florets (about 1 1/2 pounds broccoli) ⅓ cup gluten-free creamy peanut butter ¼ cup tamari or liquid aminos 3 tablespoon rice vinegar 2 tablespoon toasted sesame oil 1 tablespoon chile oil* 1 tablespoon grated fresh ginger 3 cloves garlic, minced ½ cup chopped green onions (4) ⅓ cup chopped cashews or almonds Directions Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. In a Dutch oven cook soba in a large amount of boiling water for 4 minutes. Stir in broccoli; cook for 2 minutes. Stir in shrimp; cook for 2 to 3 minutes more or until shrimp are opaque and noodles are tender but still firm. Meanwhile, in a small bowl stir together peanut butter and tamari. Stir in vinegar, sesame oil, chile oil, ginger, and garlic. Drain noodle mixture; return to Dutch oven. Add peanut butter mixture, green onions, and nuts; toss gently to coat. *Tip: If you can't find chile oil at your supermarket or local Asian food store, substitute 1 tablespoon vegetable oil plus a dash of bottled hot pepper sauce for the 1 tablespoon chile oil. Rate it Print Nutrition Facts (per serving) 292 Calories 12g Fat 25g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 292 % Daily Value * Total Fat 12g 15% Saturated Fat 2g 10% Cholesterol 112mg 37% Sodium 739mg 32% Total Carbohydrate 25g 9% Total Sugars 3g Protein 23g Vitamin C 32.5mg 163% Calcium 80.8mg 6% Iron 3.2mg 18% Potassium 399mg 8% Folate, total 52.4mcg Vitamin B-12 0.5mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.