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Japanese Shrimp and Soba Noodles

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By Betty Crocker Kitchens
Updated Oct 21, 2008
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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.

Japanese Shrimp and Soba Noodles

  • Prep Time 30 min
  • Total 30 min
  • Servings 4
  • Ingredients 12
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Ingredients

  • 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
Make With
Progresso Broth

Instructions

  • Step 
    1
    Cook and drain noodles as directed on package.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

335 Calories
5g Total Fat
29g Protein
51g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
335
Calories from Fat
45
Total Fat
5g
0%
Saturated Fat
1g
0%
Cholesterol
160mg
0%
Sodium
1140mg
0%
Total Carbohydrate
51g
0%
Dietary Fiber
7g
0%
Protein
29g
% Daily Value*:
Vitamin A
78%
78%
Vitamin C
8%
8%
Calcium
10%
10%
Iron
28%
28%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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