NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild Gulf shrimp

2 oz Buckwheat soba noodles

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

0.5 cup Sugar snap peas

0.5 cup Red bell pepper

1 tbsp Green onions

0.25 tsp Red pepper flakes

1 tsp Rice vinegar

PREPARATION

• 1

  Bring a large pot of water to a boil and cook the soba noodles for 4 to 5 minutes until tender, then drain and rinse under cold water to stop the cooking process.

• 2

  In a small bowl, whisk together the tamari, rice vinegar, grated fresh ginger, and red pepper flakes to create the stir-fry sauce.

• 3

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat.

• 4

  Add the shrimp and minced garlic to the skillet, sautéing for 2 to 3 minutes until the shrimp are pink and opaque.

• 5

  Add the sugar snap peas and sliced red bell pepper to the skillet, cooking for another 2 minutes until the vegetables are bright and tender-crisp.

• 6

  Add the cooked soba noodles and the prepared sauce to the skillet, tossing everything together for 1 minute until the noodles are well coated and heated through.

• 7

  Remove from heat and garnish with sliced green onions before serving immediately.