Description
This shrimp and veggie soba noodle stir fry has a spicy sauce and can be eaten hot or cold.
Ingredients
- 3 ounces, weight Soba Noodles
- 3 Tablespoons Sesame Oil, Divided
- 2 cloves Garlic, Sliced
- 2 cups Shredded Cabbage
- 1 cup Shredded Carrots
- 2 stalks Celery, Cut On The Diagonal Into 1/4″ Pieces
- 1 Bell Pepper, Cut Into Strips
- 1 cup Sugar Snap Peas
- 1-½ cup Bean Sprouts
- ½ cups Frozen (shelled) Edamame
- 15 Frozen Shrimp, Peeled And De-veined
- 1 bunch Green Onions
- 1 Tablespoon Peanut Butter
- 1 Tablespoon Rice Wine Vinegar
- 1 Tablespoon Low Sodium Soy Sauce
- 1 teaspoon Ground Ginger
- 1 Tablespoon Sesame Seeds
- 1 teaspoon Crushed Red Pepper Flakes
Preparation
Bring a pot of water to a boil. Add noodles and cook for 6–8 minutes; drain and set aside.
Heat 1 tablespoon sesame oil in a large high-sided pan, or a wok if you have one, on medium-high heat.
Add garlic, cabbage, carrots, celery, bell pepper, sugar snap peas, bean sprouts, and edamame to the pan. Toss everything together. Cook until veggies are soft and the edamame is defrosted. Add shrimp and cook until pink and opaque, about 2–3 minutes.
Cut green onions right over top using scissors. Add cooked soba noodles and toss everything together.
To make the sauce, simply combine peanut butter, rice wine vinegar, soy sauce, ginger, sesame seeds, red pepper flakes, and remaining 2 tablespoons sesame oil in a small jar or Tupperware container. Close the lid securely and shake until everything is combined.
Pour sauce over the stir-fry and toss until everything is coated. I like to eat it with a small bowl of instant miso soup on the side.
