Ginger-teriyaki shrimp with soba recipe

Ginger-teriyaki shrimp with soba

PREP TIME

10 min

Makes

3 Servings

* PLUS Cooking time: 10 minutes

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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