NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Soba noodles

6 oz Shrimp

1 tsp Sesame oil

1 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

0.25 cup Edamame

0.5 cup Red bell pepper

0.5 cup Cucumber

0.25 cup Carrots

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a pot of water to a boil and cook the soba noodles for 4-5 minutes until tender. Drain and immediately rinse with cold water to stop the cooking process and remove excess starch.

• 2

  In a small mixing bowl, whisk together the tamari, rice vinegar, grated fresh ginger, minced garlic, and half of the sesame oil to create the zesty dressing.

• 3

  Pat the shrimp dry with a paper towel and season evenly with sea salt and black pepper.

• 4

  Heat the remaining sesame oil in a non-stick skillet over medium-high heat. Add the shrimp and sauté for 2-3 minutes per side until they are pink, opaque, and slightly curled.

• 5

  In a large bowl, combine the chilled soba noodles, cooked shrimp, shelled edamame, thinly sliced red bell pepper, sliced cucumber, and shredded carrots.

• 6

  Pour the ginger-sesame dressing over the salad and toss gently with tongs until all ingredients are thoroughly coated.

• 7

  Transfer to a serving bowl and garnish with sesame seeds for a final crunch.