| 8 | ounces uncooked soba (buckwheat) noodles |
| 1 | tablespoon vegetable oil |
| 1 | pound uncooked medium or large shrimp, peeled and deveined |
| 2 | cloves garlic, finely chopped |
| 1 | tablespoon finely chopped gingerroot |
| 1 1/2 | cups baby-cut carrots, cut lengthwise in half |
| 8 | ounces green beans, cut in half |
| 1 3/4 | cups Progresso® chicken broth (from 32-ounce carton) |
| 2 | tablespoons soy sauce |
| 1 | teaspoon sugar |
| 1 | tablespoon lemon juice |
| 1 | teaspoon cornstarch |
Serve with...
Lemon Tea Slush
Total Time:
55 min
| 1. | Cook and drain noodles as directed on package. |
| 2. | 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. |
| 3. | 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. |
| 4. | 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. |
|
| Need an easy substitute for soba noodles? Use whole wheat spaghetti or ramen noodles. |
|
| Purchase shrimp already peeled and deveined. Frozen uncooked shrimp can also be used; just be sure to thaw them before cooking.
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Nutrition Information:
335 ( 45); 5g ( 1g, ncg); 160mg; 1140mg; 51g ( 7g, ncg); 29g 78%; 8%; 10%; 28% 3 ; 0 ; 1 ; 2 1/2 nc