SOBA NOODLES PACKAGE RECIPES

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SOBA NOODLE-AND-SHRIMP BOWLS RECIPE | SOUTHERN LIVING



Soba Noodle-and-Shrimp Bowls Recipe | Southern Living image

This healthy, colorful meal is packed with fresh ingredients and a hint of heat. For busy weeknights when you're craving Asian takeout but want something a little lighter, this 35 minute recipe is exactly what you need. Don't ignore the instruction about patting the shrimp dry before putting them in the skillet. Our Test Kitchen professionals said that this step keeps the shrimp from becoming soggy while cooking and ensures they'll brown more nicely, for the best flavor and presentation. Buckwheat flour gives soba noodles an earthy, nutty flavor that is a great match for shrimp. Rinse the noodles when you drain them to remove any excess starch, which can cause them to stick together. The whole family will enjoy this healthy, one-bowl meal and it is so easy to make you won't mind when they request it over and over again.

Provided by Karen Rankin

Categories     Dinner

Total Time 45 minutes

Yield Serves 4

Number Of Ingredients 15

1 (8-oz.) pkg. soba noodles
3 tablespoons rice vinegar
3 tablespoons sesame oil
3 tablespoons soy sauce
2 tablespoons light brown sugar
1 tablespoon Sriracha chili sauce
1 1/2 pounds large peeled and deveined raw shrimp
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoons canola oil, divided
1 1/2 cups matchstick carrots
1 1/2 cups snow peas (about 4 oz.)
1/2 cup thinly sliced red onion (from 1 small onion)
Chopped fresh cilantro (optional)

Steps:

  • Cook noodles according to package directions; drain and chill until ready to serve. Whisk together rice vinegar, sesame oil, soy sauce, brown sugar, and Sriracha in a bowl; set aside.
  • Pat shrimp dry with paper towels; sprinkle evenly with salt, pepper, and garlic powder. Heat 1 tablespoon of  the oil in a large skillet over medium- high. Add shrimp; cook, stirring often, until slightly crispy and cooked through, 3 to 4 minutes. Transfer shrimp to a plate, and cover with aluminum foil to keep warm.
  • Wipe skillet clean, and add remaining 1 tablespoon oil. Add carrots, snow peas, and red onion; cook over medium-high, stirring often, until vegetables are tender-crisp, 4 to 5 minutes. Remove from heat, and toss with 3 tablespoons of the vinegar mixture.
  • Toss chilled noodles with 1⁄4 cup of  the vinegar mixture; divide evenly among 4 bowls. Top each with vegetable mixture and shrimp. Sprinkle with cilantro, if desired, and serve with the remaining vinegar mixture.

MY FAVORITE SESAME NOODLES RECIPE | ALLRECIPES



My Favorite Sesame Noodles Recipe | Allrecipes image

This recipe for sesame noodles is one I've created through trial and error. It combines green onions, peanut butter and sesame oil for a wonderfully complex flavour.

Provided by kelcampbell

Categories     Asian Recipes

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 1 serving

Number Of Ingredients 10

½ (8 ounce) package spaghetti
2 tablespoons peanut butter
1 tablespoon honey
2 tablespoons tamari
1 teaspoon Thai chili sauce
1 teaspoon sesame oil
1 teaspoon ground ginger
1 clove garlic, minced
1 green onion, chopped
2 teaspoons sesame seeds

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  • Melt the peanut butter in a large microwave-safe glass or ceramic bowl, 15 to 20 seconds (depending on your microwave). Whisk the honey, tamari, and chili sauce into the peanut butter, then stir in the sesame oil and ginger. Mix in the garlic and green onions and toss with the spaghetti. Top with the sesame seeds.

Nutrition Facts : Calories 787.5 calories, CarbohydrateContent 114.6 g, FatContent 26.1 g, FiberContent 7.4 g, ProteinContent 28.3 g, SaturatedFatContent 4.9 g, SodiumContent 2398.7 mg, SugarContent 24.3 g

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