Japanese Shrimp and Soba Noodles

 

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

• 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.