Soba Noodle & Shrimp Bowls

By Chez_Alexander

Ingredients

• 1 (8-oz.) pkg. soba noodles
• 3 tablespoons rice vinegar
• 3 tablespoons sesame oil
• 3 tablespoons soy sauce
• 2 tablespoons light brown sugar
• 1 tablespoon Sriracha chili sauce
• 1 1/2 pounds large peeled and deveined raw shrimp
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons canola oil, divided
• 1 1/2 cups matchstick carrots
• 1 1/2 cups snow peas (about 4 oz.)
• 1/2 cup thinly sliced red onion (from 1 small onion)
• Chopped fresh cilantro (optional)

Details

Servings 4
Preparation time 25mins
Cooking time 45mins

Preparation

Step 1

1. Cook noodles according to package directions; drain and chill until ready to serve. Whisk together rice vinegar, sesame oil, soy sauce, brown sugar, and Sriracha in a bowl; set aside.

2. Pat shrimp dry with paper towels; sprinkle evenly with salt, pepper, and garlic powder. Heat 1 tablespoon of the oil in a large skillet over medium- high. Add shrimp; cook, stirring often, until slightly crispy and cooked through, 3 to 4 minutes. Transfer shrimp to a plate, and cover with aluminum foil to keep warm.

3. Wipe skillet clean, and add remaining 1 tablespoon oil. Add carrots, snow peas, and red onion; cook over medium-high, stirring often, until vegetables are tender-crisp, 4 to 5 minutes. Remove from heat, and toss with 3 tablespoons of the vinegar mixture.

4. Toss chilled noodles with 1⁄4 cup of the vinegar mixture; divide evenly among 4 bowls. Top each with vegetable mixture and shrimp. Sprinkle with cilantro, if desired, and serve with the remaining vinegar mixture.

Makes 4 servings.