Soba Noodles with Shrimp

 7 oz. soba noodles

8 oz. cooked shrimp, shelled and deveined (if frozen, defrost

½ cup shelled edamame (if frozen, defrost)

¼ cup shredded carrot

½ cup shredded purple cabbage

½ cup shredded green cabbage

1 tablespoon freshly grated ginger

2 tablespoons rice vinegar

1 tablespoon soy sauce

1 teaspoon brown sugar

2 tablespoons vegetable oil or extra virgin olive oil

½ -1 teaspoon garlic chili oil

2 scallions chopped green onions


Cook soba noodles according to package directions. Add edamame to the noodle cooking water during the last minute of cooking. Drain well.


Thinly slice carrots and cabbages using a grater or food processor.  Add veggies to a large mixing bowl.  Add drained soba noodles and edamame.  


In a small mixing bowl or mason jar with lid, combine ginger, rice vinegar, soy sauce, brown sugar, oil and garlic chili oil.  Whisk or shake until combined. 


Add dressing to the bowl with the noodles and veggies.Top with shrimp and toss to combine.  Make sure dressing coats all the ingredients.  Garnish with green onions. Refrigerate until ready to use.  





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