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Shrimp with snow peas and onions.

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Shrimp with snow peas and onions.

Sizzling shrimp and veggies top off tasty noodles. 4 servings

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  • Prep Time 30 min
  • Total Time 30 min
  • Servings 0
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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 Cook and drain noodles as directed on package.
  • 2 Meanwhile, 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 Add 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 Stir 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 You may want/need to add slightly more broth when cooking the vegetables to keep them from drying out.
  • 6 Rice can be substituted for the noodles and pineapple juice for the lemon.
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