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Jodi Pudge
Ingredients
- 3 1 inch bundles soba noodles, about 270g
- 6 fresh shitake mushrooms, sliced
- 425 g pkg baby spinach, about 9 cups
- 3 tbsp teriyaki sauce
- 3 tbsp rice vinegar
- 1 tbsp granulated sugar
- 1 tbsp dark sesame oil
- 4 1/2 tsp grated fresh ginger
- 3 garlic cloves, minced
- 1/2 454 g pkg frozen cooked shrimp, thawed and patted dry
- toasted sesame seeds (optional)
- Cook noodles in a large pot of boiling water, following package directions but omitting salt, until al dente, about 4 min. Add mushrooms during the last minute of cooking. Before draining, stir in spinach, then drain immediately. Rinse well under cold running water. Then drain very well.
- Whisk teriyaki with vinegar, sugar, sesame oil, ginger and garlic in a large bowl. Add soba mixture and shrimp. Stir until well coated. Serve at room temperature with a sprinkle of toasted sesame seeds.
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Nutrition Tip:
Dark buckwheat flour is higher in protein and lower in calories than regular pasta: A cup of cooked soba has only 119 calories. It’s also the reason soba noodles have a brownish-grey colour.
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Gluten-Free Tip:
Look for soba made with 100% buckwheat — many are made from a blend of buckwheat and wheat flours.
- 502 calories
- 37 g protein
- 82 g carbohydrates
- 6 g fat
- 8 g fibre
- 1048 mg sodium
User comments (2)
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Additional gluten free tip: check your soya sauce. Most soya sauce sold in regular supermarkets has a lot of wheat in it. You need to check the specialty aisle for gluten soya sauce. LifeSource has several excellent options
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This was served cold.which was different but I really loved the taste
