Japanese Shrimp And Soba Noodles Recipes

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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



Japanese Shrimp and Soba Noodles image

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

8 ounces uncooked soba (buckwheat) noodles
1 tablespoon vegetable oil
1 pound uncooked medium or large shrimp, peeled and deveined
2 cloves garlic, finely chopped
1 tablespoon finely chopped gingerroot
1 1/2 cups baby-cut carrots, cut lengthwise in half
8 ounces green beans, cut in half
1 3/4 cups Progresso™ chicken broth (from 32-ounce carton)
2 tablespoons soy sauce
1 teaspoon sugar
1 tablespoon lemon juice
1 teaspoon cornstarch

SHRIMP SOBA NOODLES

Make and share this shrimp soba noodles recipe from Food.com.

Provided by chia2160

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13



shrimp soba noodles image

Steps:

  • cook soba according to package directions.
  • meanwhile mix the next ingredients together, set aside.
  • heat oil in a wok or skillet, add garlic.
  • add asparagus and cook 3-4 minutes.
  • add shrimp and cook until they turn pink, 3 minutes more.
  • add stock mixture and scallions, cook until heated.
  • add soba noodles, toss to coat, serve.

Nutrition Facts : Calories 372.5, Fat 9, SaturatedFat 1.7, Cholesterol 174.2, Sodium 1102.6, Carbohydrate 42, Fiber 1.9, Sugar 4.4, Protein 34

6 ounces soba noodles
3/4 cup chicken stock
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon peanut butter
2 teaspoons sugar
1 teaspoon minced ginger
1/2 teaspoon sesame oil
1 tablespoon peanut oil
2 cloves garlic, minced
1/2 lb asparagus, cut in 2 " pieces
1 lb shrimp, shelled and deveined
1/2 cup scallion, sliced

JAPANESE SAUCE - SOBA TSUYU AND SOBA ZUYU

This sauce is excellent for soba noodles, and fried Sushi rolls such as Spider Rolls, Fried Oyster Roll, Calamari Roll, and Shrimp Tempura Roll. Dashi is a soup and cooking stock considered fundamental to Japanese cooking. Dashi forms the base for Miso Soup, clear broth soups, Japanese noodle broths, and many Japanese simmering liquids. Most people use granulated or liquid instant substitutes found in Asian Markets. Shoyu is the foundation of Japanese cuisine, it is the essential ingredient. Shoyu is the most important condiment used to flavor food and also used to cook with. Shoyu can be found in most grocery stores (Asian food section) or in health stores. Shoyu can be stored at room temperature for up to one year.

Provided by Lindas Busy Kitchen

Categories     Sauces

Time 10m

Yield 1 1/3 c.

Number Of Ingredients 7



Japanese Sauce - Soba Tsuyu and Soba Zuyu image

Steps:

  • Mix the dashi, shoyu, and mirin in a saucepan, and heat to boiling.
  • Add the katsuobushi flakes, and continue boiling for 1 minute
  • Strain the mixture through a cheese cloth or a coffee filter, and allow to cool.
  • Add the rice vinegar (Su) and finely grated tangerine skin (if making Soba Zuyu).
  • The sauce may be sprinkled with red pepper flakes when served.

Nutrition Facts : Calories 30.1, Sodium 2167.3, Carbohydrate 4.1, Fiber 0.3, Sugar 0.9, Protein 2.4

1 cup dashi
3 tablespoons shoyu
2 tablespoons mirin (Japanese Sweet Cooking Wine)
2 tablespoons dried fish flakes (Katsuobushi)
1/3 cup rice vinegar (Su, for Soba Zuyu only)
1 tablespoon tangerine zest, skin shaved (for Soba Zuyu only)
red pepper flakes (optional)

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