soba noodles with shrimp and roasted vegetables.

Recipe by
Kathy Williams
Rock Hill, SC

This is a dish that is served cold. Although it could be serve warm with a soft boiled egg.

yield 4 -6
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For soba noodles with shrimp and roasted vegetables.

  • 1 bunch
    broccoli florets, cut into bite size pieces
  • 1 lg
    onion, quartered
  • 1 md
    carrot, thinly sliced
  • 1/2 c
    frozen shelled edamame
  • 1 lb
    shrimp, peeled, deviened
  • SHRIMP MARINADE
  • 1/4 c
    rice vinegar
  • 1 Tbsp
    soy sauce
  • 1/2 tsp
    salt
  • 2 tsp
    grated ginger root
  • 1/2 tsp
    sugar
  • 1 tsp
    sesame oil
  • 1 Tbsp
    canola oil
  • DRESSING
  • 1/4 c
    red wine vinegar
  • 1 Tbsp
    soy sauce, low sodium
  • 1/2 tsp
    salt
  • 1 tsp
    ground ginger
  • 2 tsp
    garlic powder
  • 1 tsp
    brown sugar
  • 1 Tbsp
    awase miso
  • 1 tsp
    sesame oil
  • 1 Tbsp
    canola oil
  • 1 tsp
    hot sauce (optional)

How To Make soba noodles with shrimp and roasted vegetables.

  • 1
    Heat oven to 400F. Toss broccoli and onions with olive oil and spread out onto an baking sheet. Roast until brown but still have a bit of crunch to them. Let cool.
  • 2
    In a medium bowl combine all the ingredients for the shrimp marinade. Add shrimp, and marinade until ready to cook.
  • 3
    Cook soba noodles according to package directions. Drain and rinse with cold water. Meanwhile, boil frozen edamame until soft and cool under water.
  • 4
    In a non stick skillet, heat 2 tablespoons butter over med heat. Drain shrimp and cook until done.
  • 5
    In a large bowl, whisk together all the ingredients for the dressing. Toss together the soba noodles, shrimp, and all the vegetables.

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