Korean Stir Fry Shrimp with Soba Noodles

30 minutesServes 4
Korean-Stir-Fry-Shrimp-with-Soba-Noodles

Ingredients

  • 1 package Hakubaku Organic Soba Noodles
  • 2 tbsp. The Fresh Market Canola Oil, divided
  • 1 lb. Peeled/Deveined Shrimp
  • Kosher salt and freshly ground black pepper
  • 1 Stir Fry Veggie Kit
  • 1 pouch Saffron Road Korean Stir Fry Simmer Sauce
  • ½ c. cilantro, roughly chopped
  • ½ c. cashews, roughly chopped

Stir Fry Veggie Kit:

  • 1 c. Napa Cabbage
  • 1 c. Bok Choy
  • ½ red bell pepper, diced
  • 1 c. mushrooms, sliced
  • 1 c. yellow squash, cubed
  • 1 c. broccoli florets
  • 12 snow peas
  • ⅓ red onion, diced
  • 10 asparagus stalks, cut in half

Directions

prepare-noodles

1Prepare Noodles

Cook noodles according to package directions. Set aside.

Sauté-shrimp

2Sauté shrimp

Heat 1 tablespoon oil in a large skillet over medium-high heat until oil begins to shimmer. Add shrimp and season with salt and pepper, to taste. Sauté until pink and barely cooked through, 2-3 minutes. Transfer to a plate and set aside.

add-vegetables

3Add vegetables

Add remaining tablespoon of oil to the same skillet. Add vegetables and sauté 7-10 minutes. Season with salt and pepper, to taste.

add-simmer-sauce

4Add simmer sauce

Add simmer sauce and stir to combine.

add-shrimp

5Add shrimp

When mixture begins to simmer, return shrimp to skillet. Reduce heat to medium and simmer until vegetables are just tender and shrimp is cooked through, about 5 minutes.

serve

6Serve

To serve, divide noodles equally between 4 bowls. Spoon shrimp and vegetable mixture over noodles and top each bowl with cilantro and cashews.