Shrimp & veggie soba noodle stir fry
1 Tablespoons Sesame Oil
3 ounces, weight Soba Noodles
15 Frozen Shrimp, Peeled And De-veined
2 cloves Garlic, Sliced
2 cups Shredded Cabbage
1 cup Shredded Carrots
2 stalks Celery, Cut On The Diagonal Into 1/4" Pieces
1 Bell Pepper, Cut Into Strips
1 cup Sugar Snap Peas
1-½ cup Bean Sprouts
½ cups Frozen (shelled) Edamame
1 bunch Green Onions
1 Tablespoon Peanut Butter
1 Tablespoon Rice Wine Vinegar
1 Tablespoon Low Sodium Soy Sauce
1 teaspoon Ground Ginger
1 Tablespoon Sesame Seeds
1 teaspoon Crushed Red Pepper Flakes
Bring a pot of water to a boil. Add the noodles and cook for 6-8 minutes, then drain and set aside.
Heat the tablespoon of sesame oil in a large high-sided pan, or a wok if you have one, on medium-high heat.
Add the garlic, cabbage, carrots, celery, bell pepper, sugar snap peas, bean sprouts, and edamame to the pan. Toss everything together. Cook until the veggies are soft and the edamame is defrosted. Add the shrimp and cook until they’re pink and opaque, about 2-3 minutes.
Cut the green onions right over top using scissors. Add the cooked soba noodles and toss everything together.
To make the sauce, simply combine all of the ingredients in a small jar or tupperware container, close the lid securely, and shake until everything is combined.
Pour the sauce over the stir-fry and toss until everything is coated. I like to eat it with a small bowl of instant miso soup on the side.