The oppressive heat inspired me to whip up a fast, easy delicious meal. Soba noodles are made from buckwheat, a whole grain. If you don’t have any, feel free to use whole wheat spaghetti. This recipe takes less than 30 minutes.
What you need:
- Soba noodles — 200 grams dry (about two clumps the diameter of a quarter) – each bunch has 7 grams of fibre.
- Dressing for noodles (1 Tbsp sodium-reduced soy sauce, juice of half a lime, 1 Tbsp rice vinegar, 1/2 tsp sugar, 1 Tbsp sesame oil – add a dash of hot sauce if you wish)
- One package of frozen shrimp (454 grams)
- One package of frozen veggies (750 grams)
- 1 Tbsp butter/canola oil
- 3 cloves garlic, minced
- salt and pepper to taste
What to do:
1) Cook soba noodles according to package. Rinse with cold water to stop the cooking process.
2) Mix together ingredients for dressing. Toss with noodles.
3) Thaw out shrimp and frozen vegetables. Feel free to use whatever veggies you have on hand e.g. mushrooms, bok choy, red peppers, snow peas etc — total veggie amount is approx 6 cups.
4) Saute vegetables in butter or canola oil for 2-3 minutes. Add garlic. Saute for 1 minute.
5) Add shrimp and cook until it is pink and opaque.
6) Serve shrimp and vegetables over soba noodles. Enjoy!