Dinner: Soba Noodles with Shrimp, Snow Peas, and Carrots

Forget takeout – this quick Asian noodle salad packs all of the flavor and a fraction of the fat of its restaurant counterpart.

Ingredients

1/4 c. creamy peanut butter
2 tsp. peeled grated fresh ginger
2 tbsp. low-sodium soy sauce
1 tbsp. distilled white vinegar
1 tsp. Asian sesame oil
1/2 tsp. cayenne pepper sauce
salt
1 package soba noodles
1/2 bag shredded or matchstick carrots
1 lb. large shrimp
4 oz. snow peas
1/2 c. fresh cilantro leaves

Instructions

In small bowl, place peanut butter, ginger, soy sauce, vinegar, sesame oil, and cayenne pepper sauce; set aside.
Heat covered 5- to 6-quart saucepot of water and 1 teaspoon salt to boiling over high heat. Add noodles and cook 4 minutes. Add carrots and cook 1 minute. Add shrimp and snow peas and cook 2 minutes more. Reserve 1/2 cup pasta cooking water. Drain noodles, shrimp, and vegetables into large colander. Transfer noodle mixture to large bowl.
With whisk, beat reserved cooking water into peanut-butter mixture until well blended. Add peanut sauce and chopped cilantro leaves to noodle mixture in bowl and toss until evenly coated.
To serve, spoon into 4 large bowls; garnish each serving with a cilantro sprig.

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