Ginger-teriyaki shrimp with soba
2
- Prep Time10 min
- Total Time10 min
- Makes3 Servings
Jodi Pudge
Ingredients
3 1-in. bundles soba noodles, about 270 g
6 fresh shiitake mushrooms, sliced
425-g pkg baby spinach, about 9 cups
3 tbsp teriyaki sauce
3 tbsp rice vinegar
1 tbsp granulated sugar
1 tbsp dark sesame oil
4 1/2 tsp grated fresh ginger
3 garlic cloves, minced
1/2 454-g pkg frozen cooked shrimp, thawed and patted dry
toasted sesame seeds, optional
Instructions
Cook noodles in a large pot of boiling water, following package directions but omitting salt, until al dente, about 4 min. Add mushrooms during the last minute of cooking. Before draining, stir in spinach, then drain immediately. Rinse well under cold running water. Then drain very well.
Whisk teriyaki with vinegar, sugar, sesame oil, ginger and garlic in a large bowl. Add soba mixture and shrimp. Stir until well coated. Serve at room temperature with a sprinkle of toasted sesame seeds.
Nutrition (per serving)
Calories 502, Protein 37g, Carbohydrates 82g, Fat 6g, Fibre 8g, Sodium 1048mg.
Nutrition Tip:
Dark buckwheat flour is higher in protein and lower in calories than regular pasta: A cup of cooked soba has only 119 calories. It’s also the reason soba noodles have a brownish-grey colour.
Gluten-Free Tip:
Look for soba made with 100% buckwheat — many are made from a blend of buckwheat and wheat flours.
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