Soba Noodles Shrimp And Spicy Peanut Sauce Recipes

SOBA NOODLES WITH SHRIMP IN PEANUT SAUCE

Steps:

• Bring a large pot of salty water to a boil and cook soba noodles according to package directions (about 4-5 minutes.)
• Meanwhile, heat a large deep frying pan or wok on high and spray with non-stick spray.
• Saute onions for 2 minutes before adding yellow pepper slices and cooking additional 3-4 minutes or until tender.
• While veggies are sauteing, wisk together ginger, garlic, peanut butter, soy sauce, sesame oil, vinegar and sriracha; set aside.
• To peel carrots into ribbons, lay a peeled whole carrot flat on a cutting board and use a carrot peeler and literally peel the carrot into long ribbons.
• Add shrimp, carrots and sauce to pan and stir-fry for 3-4 minutes.
• Add peas and cook until bright green - about 2 minutes. Serve with extra sriracha for the table.

SOBA NOODLES WITH SHRIMP

Steps:

• Fill a pot with water and bring to a boil over high heat. Add noodles and cook until al dente, 6 to 8 minutes. Drain and rinse noodles under cold water.
• Soak noodles in cold water for 10 minutes
• Drain.
• Combine all the peanut sauce ingredients into a large mixing bowl and whisk together.
• Add sauce, edamame and shrimp to the noodles. Lightly season with salt and pepper.
• Toss together until evenly coated. Refrigerate mixture for 30 minutes.
• Top noodles with sliced green onions and crushed peanuts. Serve.

SPICY PEANUT NOODLES WITH SHRIMP

Steps:

• To prepare sauce, combine peanut butter, soy sauce, rice vinegar, chili paste, sugar, and 1/4 teaspoon of the salt; stir with a whisk.
• To prepare the shrimp, toss with 1/4 teaspoon salt.
• Saute in nonstick skillet coated with cooking spray over medium-high heat for 3 minutes on each side or until done.
• To prepare pasta, combine peanut sauce, shrimp noodles, bell pepper, cucumber, and onions in a large bowl; toss well.
• Sprinkle with chopped peanuts and cilantro.
• Serve with lime wedges, if desired.

JAPANESE SHRIMP AND SOBA NOODLES

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.