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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 377.0
  • Total Fat: 15.9 g
  • Cholesterol: 82.9 mg
  • Sodium: 226.6 mg
  • Total Carbs: 44.8 g
  • Dietary Fiber: 6.0 g
  • Protein: 14.3 g

View full nutritional breakdown of Cold Soba Noodles with Shrimp, Shiitake and Bok Choy calories by ingredient
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Cold Soba Noodles with Shrimp, Shiitake and Bok Choy

Submitted by: GIRANIMAL

Introduction

Adapted from Sarah Moulton's Weeknight Meals. I added the shrimp and made it gluten-free by using Tamari instead of regular soy sauce.

Makes 4 servings.
Adapted from Sarah Moulton's Weeknight Meals. I added the shrimp and made it gluten-free by using Tamari instead of regular soy sauce.

Makes 4 servings.

Number of Servings: 4

Ingredients

    4 portions of soba noodles OR brown-rice spaghetti noodles OR Vietnamese rice noodles
    3 tablespoons Tamari (gluten-free) soy sauce
    2 tablespoons mirin
    1 tablespoon sake
    1 teaspoon freshly grated ginger
    2 cloves garlic, finely chopped or grated
    3 tablespoons canola oil
    1/2 pound shrimp, shelled, deveined and tails removed
    12 medium to large fresh shiitake mushrooms, stems removed and caps julienned
    4 small to medium heads green stem bok choy OR 2 cups julienned green cabbage
    1 red bell pepper, julienned
    1/2 cup carrots, julienned
    1/4 cup fresh cilantro, roughly chopped
    Toasted sesame seeds
    Nori seaweed flakes

    NOTE: Non-allergic diners can add a touch of sesame oil and real soy sauce to their finished dishes, plus sesame seeds along with the nori, if desired.

Directions

Cook noodles until al dente according to package directions. Drain, shock under cold running water, and drain again.

In a large bowl, whisk together 2 tablespoons Tamari, mirin, sake, ginger, garlic and 1 tablespoon canola oil. Add the noodles and toss.

In a skillet, heat 1 tablespoon of the remaining canola oil over high heat and stir-fry the shrimp for about 1 minute (or until shrimp are just opaque). Transfer to a plate.

Add final 1 tablespoon of canola oil and stir-fry all veggies for about 3 minutes or until mushrooms are softened, peppers and carrots are crisp-tender and bok choy or cabbage is wilted.

Return the shrimp to the skillet, and season with the remaining Tamari. Add the vegetable stir-fry to the noodles and toss well.

Divide among 4 bowls and sprinkle with nori flakes, sesame seeds, fresh chopped cilantro and sesame oil.








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