Soba Peanut Noodles with Shrimp

Soba noodles and edamame give this dish a Japanese flair, but the peanut sauce and cilantro are common in Thai cooking.

  • 8 ounces soba noodles
  • 1/4 cup natural crunchy peanut butter
  • 2 garlic cloves, minced
  • 1 Tbsp. grated fresh ginger (or 1/8 tsp. dried ground ginger)
  • 1/2 cup chicken broth
  • 2 Tbsp. hoisin sauce
  • 2 tsp. chili sauce or 1 tsp. red chili paste
  • Non-stick spray
  • 4 cups shredded cabbage
  • 2 cups shredded carrots
  • 1 cup edamame, shelled and thawed
  • 1 pound shrimp, peeled and uncooked
  • 1/4 cup chopped cilantro, optional

Cook pasta according to package directions. Drain and rinse. Set aside in large mixing bowl. In a small saucepan, combine peanut butter, garlic, ginger, chicken broth, hoisin sauce and chili sauce. Cook on low heat, stirring until peanut butter is blended. Spray non-stick spray in large frying pan. Add cabbage, carrots and edamame. Cook for about 5 minutes. Add shrimp and sauce mixture and cook until shrimp turn pink, about 5 minutes. Pour mixture over pasta and mix until well coated. Top with fresh cilantro and serve.

Makes 6 servings.
Per serving: 360 calories. Fat: 8 grams. Sodium: 460 milligrams. Fiber: 6 grams. Saturated Fat: 1 gram. Total Carbohydrates: 46 grams. Protein: 29 grams.

Recipe adapted from
Image courtesy of Tatiana Mik/Flickr

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