Shrimp and Sesame Soba Noodles with Scallions

Name: Shrimp and Sesame Soba Noodles with Scallions
Yield: serves 4
Ingredients: 5 ounces soba noodles (Japanese buckwheat noodles); 8 ounces shrimp, peeled and deveined; 6 ounces fresh snow peas, strings removed; 2/3 cup Rockin’ Asian Stir-Fry Sauce (page 210) or store-bought low-fat, low-calorie Asian sauce; 1 bunch scallions (white and green parts), sliced thin on the diagonal; 2 tablespoons sesame seeds, toasted

December 9, 2011

The Japanese spin buckwheat flour into culinary gold with their rich, flavorful soba noodles. Buckwheat flour has many health benefits, including being much richer in antioxidants than wheat pasta. If you have a choice, buy inaka or “country” soba, because it’s made entirely from whole, unrefined buckwheat—which means more fiber. Traditionally, soba is served hot in a broth or cold with a sweetened soy dipping sauce called tsuyu. This simplified version is flavored with sesame, an American favorite.

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