- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 333.6
- Total Fat: 11.4 g
- Cholesterol: 82.9 mg
- Sodium: 240.0 mg
- Total Carbs: 42.8 g
- Dietary Fiber: 4.2 g
- Protein: 17.6 g
Cold Soba Noodles with Shrimp, Shiitake and Bok ChoySubmitted by: GIRANIMAL
IntroductionAdapted from Sarah Moulton's Weeknight Meals. I added the shrimp and made it other-allergen-free for my needs (removed the sesame oil and seeds and used homemade soy sauce substitute).
Makes 4 servings.
Adapted from Sarah Moulton's Weeknight Meals. I added the shrimp and made it other-allergen-free for my needs (removed the sesame oil and seeds and used homemade soy sauce substitute).
Makes 4 servings.
4 portions of soba noodles (1-inch in diameter attached with ribbon = 1 portion)
3 tablespoons soy sauce substitute from Allrecipes.com (not in calculations)
2 tablespoons mirin
1 tablespoon sake
1 teaspoon freshly grated ginger
3 tablespoons canola oil
1 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
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.
In a large bowl, whisk together 2 tablespoons soy sauce substitute, mirin, sake, ginger and 1 tablespoon canola oil. Add the soba 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 soy sauce substitute. Add the vegetable stir-fry to the soba noodles and toss well.
Divide among 4 bowls and sprinkle with nori flakes and fresh chopped cilantro.
Non-allergic diners can also garnish with real soy sauce, a touch of sesame oil and toasted sesame seeds if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user GIRANIMAL.