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Stir-fried Soba Noodles with Vegetables and Shrimp
1/2 tbsp canola or vegetable oil
1 cup sliced mushrooms
2 scallions, sliced on the bias
1 small or half a medium red onion, sliced
1 carrot, julienned
1 small red bell pepper, julienned
2 cloves garlic, minced
1 tsp grated fresh ginger
1/2 lb medium shrimp, peeled and deveined
1 tsp sweet chili sauce
1/4 tsp toasted sesame oil
2 tbsp reduced sodium soy sauce
garnish: sesame seeds
2. Meanwhile, in a wok or large skillet, heat it over high heat. Add the canola or vegetable oil, allow it to heat until it ripples, then add in the mushrooms, scallions, onion, and carrot; saute until they begin to become tender.
3. Add the garlic and ginger and saute about 30 seconds or until fragrant.
4. Add the shrimp and cook until they start to curl and turn opaque, then add the cooked soba noodles and season with the chili sauce, sesame oil, and soy sauce. Stir-fry until the liquid ingredients evaporate and coat the noodles. Garnish with a few sesame seeds and serve immediately.
- Servings per recipe: 2
- Per serving:
- Calories: 406
- Fat: 6.2 g
- Saturated fat: 0.9 g
- Cholesterol: 223 mg
- Sodium: 1354 mg
- Carbohydrates: 57.1 g
- Fiber: 3.3 g
- Sugar: 6.8 g
- Protein: 36 g