Shrimp and Soba Noodles

Americans have taken a shine to all types of Asian dishes, enjoying them in restaurants and preparing them at home. This 1995 Prize Tested Recipes® winner is a hit because not only is it easy fixing with the pasta, vegetables, and shrimp cooking all in one pot, but it also has lots of wonderful exotic flavor from peanut butter, soy sauce, sesame oil, and fresh ginger.

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  • Makes: 10 servings
  • Start to Finish: 30 mins

Shrimp and Soba Noodles

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5.0 by 1 people

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Directions

  1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels.
  2. In a Dutch oven or kettle bring a large amount of water to boiling. Add soba noodles; cook for 4 minutes. Add broccoli; cook for 2 minutes. Add shrimp; cook for 2 to 3 minutes more or until shrimp are opaque and noodles are done.
  3. Meanwhile, in a small bowl stir together peanut butter and soy sauce. 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.

From the Test Kitchen

*

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.

Icon: energy boosting, high fiber

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Nutrition Facts (Shrimp and Soba Noodles)

  • Per serving:
  • 292 kcal ,
  • 12 g fat
  • (2 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 112 mg chol. ,
  • 739 mg sodium ,
  • 25 g carb. ,
  • 3 g fiber ,
  • 3 g sugar ,
  • 23 g pro.
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