SHRIMP AND SESAME SOBA NOODLES WITH SCALLIONS
The Japanese spin buckwheat flour into culinary gold with their rich, flavorful soba noodles. Buckwheat flour has many health benefits, including being much richer in antioxidants than wheat pasta. If you have a choice, buy inaka or “country” soba, because it’s made entirely from whole, unrefined buckwheat—which means more fiber. Traditionally, soba is served hot in a broth or cold with a sweetened soy dipping sauce called tsuyu. This simplified version is flavored with sesame, an American favorite. Serves 4
5 ounces soba noodles (Japanese buckwheat noodles)
8 ounces shrimp, peeled and deveined
6 ounces fresh snow peas, strings removed
⅔ cup Rockin’ Asian Stir-Fry Sauce or store-bought low-fat, low-calorie Asian sauce
1 bunch scallions (white and green parts), sliced thin on the diagonal
2 tablespoons sesame seeds, toasted
1. Bring a large pot of water to a boil. Add the noodles and cook according to the package directions, about 4 minutes. During the last 2 minutes of cooking, add the shrimp and snow peas to the pot and cook them with the noodles for 2 minutes; drain.
2. In a large bowl, combine the drained noodles, shrimp, and snow peas with the Asian sauce, scallions, and sesame seeds. Toss the mixture to coat the ingredients completely in the sauce, and serve immediately.
