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 FruitsandVeggiesMoreMatters.org
Image courtesy of Tatiana Mik/Flickr