Japanese Shrimp And Soba Noodles Recipes
JAPANESE SHRIMP AND SOBA NOODLES
Sizzling shrimp and veggies top off tasty noodles. Looks like it came from an Asian restaurant but takes only 30 minutes in a common skillet.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Cook and drain noodles as directed on package.
- Meanwhile, heat 12-inch nonstick skillet over medium-high heat. Add oil; rotate skillet to coat bottom. Add shrimp, garlic and gingerroot; cook and stir about 3 minutes or until shrimp are pink and firm. Remove from skillet.
- Add carrots, green beans, 1 cup of the broth, the soy sauce and sugar to skillet. Heat to boiling. Cover and cook over medium heat 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
- Stir in shrimp and lemon juice. Mix cornstarch and remaining broth until smooth; stir into shrimp mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Divide noodles among bowls. Top with shrimp mixture.
Nutrition Facts : Calories 335, Carbohydrate 51 g, Cholesterol 160 mg, Fiber 7 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1140 mg
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- Bring a large saucepan of salted water to a boil. Add the soba noodles and cook over high heat, stirring occasionally, until al dente, about 5 minutes. Drain and let cool under cold running water, then drain again.
- In the same saucepan, combine 2 quarts of water with the bay leaves, peppercorns and 1 tablespoon of salt. Squeeze in the juice from the lemon, add the lemon halves and bring to a boil. Add the shrimp and cook over moderately high heat until pink throughout, 3 to 4 minutes. Drain the shrimp and plunge them into a bowl of ice water to cool. Drain the shrimp again and pat dry.
- In a small bowl, combine the rice vinegar with the miso, sugar and sesame oil. Whisk in the canola oil and season with salt and pepper. Stir in the pickled ginger. Toss the shrimp with 1/4 cup of the dressing. In a large bowl, gently toss the noodles with the scallions, cucumber and bell pepper. Add the remaining dressing and toss gently to coat. Transfer the soba salad to a platter and top with the shrimp.
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