Soba Noodles with Shrimp

Randy Mayor; Cindy Barr

Cooking the soba takes about 6 minutes, and you can chop and assemble the remaining ingredients while the noodles cook. Purchase peeled and deveined cooked shrimp, or buy raw shrimp and add them to the boiling water a couple of minutes after adding the noodles. This recipe is easily doubled if you need more than one serving.

Yield: 1 serving (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 357
  • Calories from fat: 15%
  • Fat: 6g
  • Saturated fat: 1g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 2.4g
  • Protein: 26.9g
  • Carbohydrate: 51.7g
  • Fiber: 3g
  • Cholesterol: 166mg
  • Iron: 4.7mg
  • Sodium: 898mg
  • Calcium: 72mg

Ingredients

  • 2 ounces uncooked soba (buckwheat) noodles
  • 4 cups water
  • 1/2 cup shredded carrot
  • 1 tablespoon rice vinegar
  • 1 teaspoon dark sesame oil
  • 1 teaspoon low-sodium soy sauce
  • 1/4 teaspoon chili garlic sauce (such as Lee Kum Kee)
  • 1/8 teaspoon sugar
  • 1/2 cup chopped cooked shrimp (about 3 ounces)
  • 1/4 cup thinly sliced green onions
  • 1 tablespoon chopped fresh cilantro

Preparation

  1. Break noodles in half. Bring 4 cups water to a boil in a medium saucepan. Add noodles; cook 4 minutes. Add carrot to noodles in pan; cook 2 minutes or until noodles are done. Drain.
  2. Combine vinegar, oil, soy sauce, garlic sauce, and sugar in a medium bowl, stirring with a whisk. Add noodle mixture, shrimp, onions, and cilantro; toss to coat. Cover and chill.
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