Shrimp with snow peas and onions.

Sizzling shrimp and veggies top off tasty noodles.

This is a version of Japanese Shrimp and Soba Noodles by LiveBetterAmerica

“Don't care for ginger and not too fond of green beans-Love snow peas and onions!”

Shrimp with snow peas and onions.

visionsRecipe by visions

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30 minutes

30 minutes

4 servings

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    Tips & Techniques

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    Ingredients

    • 8  ounces uncooked soba (buckwheat) noodles
    • 1  pound uncooked medium or large shrimp, peeled and deveined
    • 2  cloves garlic, finely chopped
    • 1 3/4  cups Progresso® chicken broth (from 32-ounce carton)
    • 2  tablespoons soy sauce
    • 1  teaspoon sugar
    • 1  tablespoon lemon juice
    • 1  teaspoon cornstarch
    • 1 cup sliced onions
    • 1 1/2  cup snow peas
    • 1 cup baby carrots, sliced lengthwise

    Directions

    1. 1Cook and drain noodles as directed on package.
    2. 2Meanwhile, heat 12-inch nonstick skillet over medium-high heat. Add oil; rotate skillet to coat bottom. Add shrimp and garlic; cook and stir about 3 minutes or until shrimp are pink and firm. Remove from skillet.
    3. 3Add onions, snowpeas and carrots, 1 cup of the broth, the soy sauce and sugar to skillet. Heat to boiling. Cover and cook over medium heat 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
    4. 4Stir in shrimp and lemon juice. Mix cornstarch and remaining broth until smooth; stir into shrimp mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Divide noodles among bowls. Top with shrimp mixture.
    5. 5You may want/need to add slightly more broth when cooking the vegetables to keep them from drying out.
    6. 6Rice can be substituted for the noodles and pineapple juice for the lemon.

    Categories: Main Dishes, Skillets & Stir Fries, Asian, Shrimp Recipes

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