Ginger-teriyaki shrimp with soba

1

PREP TIME

10 min

Makes

3 Servings

* PLUS Cooking time: 10 minutes
Ginger-teriyaki shrimp with soba

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
  • 37 g,
  • Carbohydrates
  • 82 g,
  • Fat
  • 6 g,
  • Fibre
  • 8 g,
  • Sodium
  • 1048 mg.

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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