Stir Fry Shrimp and vegetables with Soba Noodles

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 266.6
  • Total Fat: 11.0 g
  • Cholesterol: 40.0 mg
  • Sodium: 548.5 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 2.4 g
  • Protein: 7.7 g

View full nutritional breakdown of Stir Fry Shrimp and vegetables with Soba Noodles calories by ingredient
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Number of Servings: 6


    1/2 cup chicken stock, low-sodium
    4 tablespoons soy sauce, low-sodium
    3 tablespoons dry sherry, not the cooking kind
    1 tablespoon cornstarch
    1 teaspoon sugar
    1 teaspoon sesame oil
    1/2 teaspoon rice vinegar
    2 tablespoons oil
    1/2 lb shrimp , peeled, veined (30 count)
    3 onions, yellow, sliced
    1 tablespoon garlic , minced
    1 tablespoon ginger root, minced
    2 tablespoons oil
    1 red bell pepper , julienne
    1 green bell pepper , julienne
    1/2 lb mushroom , thickly sliced
    6 oz. Soba Noodles, Low-sodium (2/3rds pack)



1 Combine the first 7 Sauce ingredients, set aside.
2 Heat the wok.
3 Add Oil, swirl to coat.
4 Add the shrimp and stir fry 1 1/2 minutes.
5 Add Onions and Garlic, cook 30 seconds more.
6 Empty the wok, scrape the good stuff and save.
7 Reheat the wok, Add Oil, Swirl to coat.
8 Add the Bell Peppers, stir fry 2 minutes.
9 Add the mushrooms, stir fry 1 more minute.
10 Push the peppers to the sides of the wok.
11 Pour the Sauce into the center of the wok, stir 'til thick and bubbly.
12 Return the shrimp, stir with vegetables and sauce 'til heated through.
13 Serve.

Serving Size: Makes 6 nice size servings

Number of Servings: 6

Recipe submitted by SparkPeople user EDNINJAE.

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