Shrimp Soba Noodles

Buckwheat isn’t just the name of a Little Rascals character. It’s also a plant that happens to confusingly named, considering it doesn’t contain wheat. In fact, it’s totally gluten-free. Buckwheat is actually more closely related to rhubarb and sorrel, and it’s a great source of protein, fiber, and B vitamins. Delicious, nutty soba noodles are made from buckwheat, and they’re a dietary staple in Japan. In your kitchen, wherever you are, they’re a perfect base for a flavorful, healthy dish like this one.  

Ingredients

2 teaspoons ginger, grated
1 teaspoon honey
1/2 teaspoon cayenne
1 tablespoon lemon juice, freshly squeezed
1/3 cup unseasoned brown rice vinegar
2 tablespoons soy sauce
2 teaspoons sesame oil
6 ounces dried soba noodles
12 ounces extra-firm tofu
Light coat canola oil spray
6 ounces mixed mushrooms
12 ounces medium shrimp (peeled and deveined)
1/4 cup fresh cilantro, minced
3 scallions, thinly sliced
1 yellow pepper, finely chopped
2 teaspoons sesame seeds

Directions

1. Whisk ginger, honey, cayenne, lemon juice, brown rice vinegar, soy sauce, and sesame oil in a small bowl.
2. Cook soba noodles in large pot of boiling water for approximately 4 minutes, or until tender.  Drain immediately and rinse under cold running water.  Set aside.
3. Pat tofu dry with paper towels, slice into 1 inch-wide rectangles and cook over medium heat in dry nonstick pan until browned on both sides.  Remove tofu from pan and set aside.
4. Coat pan lightly with canola oil spray and sauté mushrooms and shrimp until shrimp have turned opaque and are fully cooked.
5. In large pot over low heat, stir sauce, tofu, mushrooms, and shrimp into noodles.
6. Remove from the heat.  Add scallions and yellow pepper.
7. Garnish with cilantro and sesame seeds.  Serve.

WHY WE LOVE THIS RECIPE Soba noodles also contain important amino acids and antioxidants. Shrimp and tofu add protein to the dish, while herbs like cilantro add micronutrients and flavor.