Sorta-Soba Noodle Bowls
Rachael says, “Soba are buckwheat noodles used in Japanese cooking. Not every grocery store has them on the shelves, so I use whole wheat spaghetti for this easy Japanese inspired noodle-veggie-shrimp stir fry.”
- 1 pound whole wheat spaghetti
- Salt and freshly ground pepper
- 1 tablespoons canola oil
- 1 pound medium shrimp, tails off, deveined
- 4 scallions, cut into 2-inch pieces
- 2 handfuls of string beans (about 1/2 pound), cut lengthwise into strips
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 3 cloves garlic, chopped
- 1/2 cup orange marmalade
- 1/4 cup Tamari (dark soy sauce)
- 1/2 cup chicken stock
- 2 teaspoons hot sauce
- 1 tablespoon toasted sesame seeds (optional garnish)
Place a large pot of salted water over high heat and bring to a boil. Once boiling, add the noodles and cook to al dente.
Place a large skillet over high heat and add 1 tablespoon canola oil, once around the pan. Add the shrimp and vegetables and stir fry for 4-5 minutes until shrimp are pink and firm.
While the vegetables are cooking, in a medium mixing bowl, whisk together the marmalade, Tamari, chicken stock, hot sauce and some freshly ground black pepper.
Drain the soba noodles and toss them with all the ingredients in the skillet. Pour the sauce over the pan, toss to combine and then adjust the flavors – you can add a splash more stock or soy or hot sauce to your taste. Garnish noodles with toasted sesame seed sprinkles, if desired.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.