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Prep Time: 40 Minutes Cook Time: 6 Minutes |
Ready In: 46 Minutes Servings: 1 |
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I was over at my sister's and she made this for lunch. I thought it was very delicious. Adapted from Cooking Light. Serving size is 2 cups. 357 calories, 6 g fat, 51.7 g carbs, 3 g fiber, 166 mg cholesterol Ingredients:
2 ounces uncooked soba noodles |
4 cups water |
1/2 cup shredded carrot |
1 tablespoon rice vinegar |
1 teaspoon dark sesame oil |
1 teaspoon low sodium soy sauce |
1/4 teaspoon chili-garlic sauce (lee kum kee) |
1/8 teaspoon sugar |
1/2 cup chopped cooked shrimp |
1/4 cup thinly sliced green onion |
1 tablespoon chopped fresh cilantro |
Directions:
1. Break soba noodles in half.
2. Bring water to a boil in a saucepan.
3. Add in the noodles; cook for 4 minutes.
4. Add carrot to noodles; cook 2 minutes or until noodles are done; drain.
5. Mix together the vinegar, oil, soy sauce, garlic sauce, and sugar in a bowl; stir with a whisk.
6. Add in noodle mixture, shrimp, onion, and cilantro.
7. Toss to coat.
8. Cover and chill until ready to serve.
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