Shrimp and Snow Pea Stir-Fry


  •     8 ounce(s) soba noodles
  •     1 tablespoon(s) vegetable oil
  •     1 pound(s) shrimp
  •     1 tablespoon(s) rice vinegar
  •     1 tablespoon(s) lower-sodium soy sauce
  •     2 tablespoon(s) vegetable oil
  •     1 tablespoon(s) grated fresh ginger
  •     3 clove(s) garlic
  •     3 cup(s) snow peas
  •     1/2 cup(s) lower-sodium chicken broth
  •     1/4 cup(s) hoisin sauce


  1.     Cook soba noodles as label directs. Meanwhile, heat 1 tablespoon vegetable oil in 12-inch wok or skillet on medium-high.
  2.     Toss shrimp, rice vinegar, and lower-sodium soy sauce in bowl. Add to skillet; cook 2 minutes or until shrimp turn opaque, stirring. Transfer to bowl.
  3.     Heat remaining 2 tablespoons vegetable oil in same skillet on high. Add grated fresh ginger and garlic; cook 30 seconds or until fragrant, stirring. Add snow peas; cook 5 minutes, stirring.
  4.     Add shrimp to skillet along with chicken broth and hoisin sauce; cook 5 minutes or until thickened, stirring. Serve over soba.

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