Soba Noodles with Spicy Garlic Shrimp

• Seafood

  • 1 lb Shrimp, large

• Produce

  • 1 cup Brown mushrooms, fresh
  • 1 cup Cabbage, purple
  • 1 cup Carrots
  • 2 cup Cilantro
  • 4 cloves Garlic
  • 1 tsp Ginger
  • 4 slices Lime
  • 2 Limes, zest of
  • 1/4 tsp Red chili flakes
  • 1 cup Sugar snap peas

• Condiments

  • 2 tsp Chili sauce
  • 4 tbsp Hoisin sauce
  • 2 tbsp Honey
  • 4 tbsp Lime juice
  • 8 tbsp Soy sauce

• Pasta & Grains

  • 9 oz Soba noodles

• Baking & Spices

  • 1 Black pepper
  • 1 tsp Cornstarch
  • 1 Kosher salt

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 2 tbsp Sesame oil

• Liquids

  • 2 tbsp Water

Found on jessicagavin.com

Description

Directions

• Heat a large pot of water to boiling on high.
• Meanwhile, mix all sauce ingredients together in a medium-sized bowl. Transfer to a small pot, boil sauce until thickened, stirring as needed. About 1 minute. Turn off heat and set aside. Add more honey or chili sauce if desired.
• Heat a large pan over medium-low heat. Add olive oil, garlic, ginger, and red chili flakes. When the ingredients begin to gently sizzle, cook, stirring as needed for 3 minutes to infuse the flavors into the oil, turn off heat. Do not brown the garlic!
• Dry the shrimp with paper towel, season with salt and pepper on both sides.
• Turn heat up to medium and add the shrimp to the infused oil. Cook for about 3 minutes on each side, or until shrimp is pink. Transfer to a plate. Turn off heat, reserve pan.
• Add noodles to the boiling water, cook for 4 minutes, or as suggested by manufacturer. Drain noodles, keep warm.
• Turn heat to up to medium high on the reserved pan. Add mushrooms and carrots, saute for 2 minutes. Add cabbage and peas, saute for additional 2 minutes. Turn off heat and add cooked noodles and shrimp to the pan. Gradually add enough sauce to coat the ingredients, stirring gently to combine.
• Divide dish into 4 servings, top with cilantro and serve with a lime slice.

Nutrition