SOBA SALAD WITH ASPARAGUS AND SHRIMP
Japanese soba noodles, made with buckwheat flour, add fiber to this high-protein dinner featuring asparagus and shrimp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 40m
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook asparagus until crisp-tender, about 3 minutes. With a slotted spoon or mesh strainer, transfer asparagus to a colander and rinse under cool water to stop the cooking. Transfer asparagus to a medium bowl. Return water to a boil; add shrimp and cook until pink and opaque throughout, about 2 minutes. Transfer shrimp to bowl with asparagus. Return water to a boil; add noodles and cook according to package instructions. Drain noodles and rinse under cool water.
- Meanwhile, in a small bowl, whisk together soy sauce, oil, vinegar, and sugar. Divide noodles among 4 bowls and drizzle with dressing. Top with asparagus and shrimp and sprinkle with scallions and basil.
Nutrition Facts : Calories 482 g, Fat 6 g, Fiber 3 g, Protein 39 g
PAPAYA, SHRIMP, AND SOBA SALAD
Robust soba noodles pair perfectly with the shrimp, spices, and papaya in this dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 14
Steps:
- In a large pot of rapidly boiling salted water, cook soba noodles until al dente according to package instructions; drain.
- Meanwhile, in a large bowl, whisk together tamarind, sugar, 2 tablespoons oil, lime juice, and cayenne. Add drained noodles, cilantro, onion, half the papaya, and all but 3 tablespoons of the peanuts; season with salt and pepper and toss to combine.
- In a large skillet, heat the remaining 2 tablespoons oil over low. Add garlic and cook until golden brown on both sides, about 5 minutes total. Remove garlic chips and set aside on a paper towel. Raise heat to medium-high; add shrimp, sprinkle with coriander, salt, and pepper, and cook, tossing occasionally, until shrimp are just cooked through, about 3 minutes.
- To serve, divide noodles and shrimp evenly among 4 large bowls; top each serving with remaining papaya, peanuts, garlic chips, and cilantro.
Nutrition Facts : Calories 630 g, Fat 26 g, Fiber 7 g, Protein 34 g
SOBA AND SHRIMP SALAD
This is an interesting salad that is a bit different than the usual shrimp and pasta salad. Recipe source: Sunset Magazine
Provided by ellie_
Categories Spinach
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Boil soba in boiling water for 5-8 minutes; drain and rinse with cold water and then drain again.
- While noodles are cooking, mix together wasabi and 1 tablespoon cold water in a small bowl or cup.
- Let stand 5 minutes and then add the soy sauce and lemon juice and set aside.
- In a large salad bowl toss together the spinach, noodles, green onions, shrimp, ginger and dressing.
Nutrition Facts : Calories 303.6, Fat 1.6, SaturatedFat 0.4, Cholesterol 165.8, Sodium 1695.5, Carbohydrate 46.7, Fiber 1.6, Sugar 0.8, Protein 29.7
JAPANESE SHRIMP AND SOBA NOODLES
Sizzling shrimp and veggies top off tasty noodles. Looks like it came from an Asian restaurant but takes only 30 minutes in a common skillet.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Cook and drain noodles as directed on package.
- Meanwhile, heat 12-inch nonstick skillet over medium-high heat. Add oil; rotate skillet to coat bottom. Add shrimp, garlic and gingerroot; cook and stir about 3 minutes or until shrimp are pink and firm. Remove from skillet.
- Add carrots, green beans, 1 cup of the broth, the soy sauce and sugar to skillet. Heat to boiling. Cover and cook over medium heat 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
- Stir in shrimp and lemon juice. Mix cornstarch and remaining broth until smooth; stir into shrimp mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Divide noodles among bowls. Top with shrimp mixture.
Nutrition Facts : Calories 335, Carbohydrate 51 g, Cholesterol 160 mg, Fiber 7 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1140 mg
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