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Soba Noodles with Shrimp, Snow Peas, and Carrots

  • 4servings
  • 25minutes

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Source: www.cookingchanneltv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B6, H, D, E
MineralsNatrium, Fluorine, Chromium, Calcium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 cup creamy peanut butter

  2. 2 teaspoons peeled grated fresh ginger

  3. 2 tablespoons low-sodium soy sauce

  4. 1 tablespoon distilled white vinegar

  5. 1 teaspoon Asian sesame oil

  6. 1/2 teaspoon cayenne pepper sauce

  7. Salt

  8. 1 package (8 ounces) soba noodles, (100 percent buckwheat )

  9. 1/2 bag (10 ounces) shredded or matchstick carrots , (about 1 1/2 cups)

  10. 1 pound large shrimp, shelled and deveined, with tail part of shell left on if you like

  11. 4 ounces snow peas , strings removed

  12. 1/2 cup (packed) fresh cilantro leaves, chopped, plus additional sprigs for garnish

Instructions Jump to Ingredients ↑

  1. In small bowl, place peanut butter, ginger , soy sauce , vinegar, sesame oil , and cayenne pepper sauce; set aside.

  2. 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.

  3. 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.

  4. To serve, spoon into 4 large bowls; garnish each serving with a cilantro sprig.

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