Chilled Shrimp and Soba

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 321.3
  • Total Fat: 4.2 g
  • Cholesterol: 170.0 mg
  • Sodium: 1,376.7 mg
  • Total Carbs: 46.3 g
  • Dietary Fiber: 3.5 g
  • Protein: 26.1 g

View full nutritional breakdown of Chilled Shrimp and Soba calories by ingredient
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Introduction

Higher in sodium but can be reduced if you can find reduced sodium versions of the sauces and noodles. Higher in sodium but can be reduced if you can find reduced sodium versions of the sauces and noodles.
Number of Servings: 2

Ingredients

    * Carrots, raw, 1 medium (remove)
    * Ginger Root, 1 tsp (remove)
    * Mushrooms, fresh, 3 medium (remove)
    * Scallions, raw, 0.30 cup, chopped (remove)
    * Tofu, extra firm, 50 (remove)
    * Asian Hot Pepper and Peanut Sauce, 1 tsp (remove)
    * Approx 26 medium shrimp
    * Sanfod Soba Noodles, 114 gram(s) (remove)
    * Conimex Ketjap Manis, .5 tbsp (remove)
    * Pearl River Bridge Black Vinegar, .5 tbsp (remove)

Directions

Remove shells from shrimp. Slice tofu into 1cm x 1cm slices.

Marinade shrimp and tofu for 1 hour in the fridge in 1 tbsp Kecap Manis and 1 tbsp black vinegar.

Cook Soba noodles per directions on the package.
Toss with 1 tsp sesame oil and set aside.

Saute carrots for 5 minutes until slightly softened but still crunchy. Add mushrooms and white part of scallions (reserve greens). Cook further 3-5 minutes until mushrooms are cooked through.

Remove veggies from pan and saute shrimp and tofu over medium-high heat until shrimp are cooked through.

Toss veggies, shrimp and tofu with noodles and chill for 1 hour before eating.

Serves 2
Yum!



Number of Servings: 2

Recipe submitted by SparkPeople user LOVEOFME.

TAGS:  Fish | Asian | Asian Fish |

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