Soba Noodles with Shrimp, Vegetables and Spicy Red Pepper Sauce
- Prep Time 0:10
- Cook Time 0:10
- Estimated Cost $19.50
- 6 Comments
Last week at the farmers market I lingered near the cool Afghan specialty foods stand, tasting the different samples of breads with special chutneys and yogurts. Finally, I decided to buy the jalapeno-red pepper jelly, knowing it would be delicious with cream cheese and crackers or as a glaze over chicken or fish. As a bonus, it also made the perfect simple sauce for this fresh, healthy stir fry. Substitute chicken, tofu or even salmon for the shrimp if you are so inclined.
- 1/2 lb. soba noodles or whole wheat spaghetti $2
- 1 tbsp vegetable oil Pantry
- about 10 large raw shrimp, deveined and tails removed $5
- 4 cloves garlic, minced Pantry
- 1 small white onion, sliced $0.50
- 4 cups spinach $1.50
- 2 carrots, sliced on the bias $1
- 1 small head broccoli, cut into florets $1
- 1 small piece ginger, peeled and minced $0.50
- 1/8 cup sliced, toasted almonds $2
- 4 tbsp red pepper jelly $6 for 10 oz.
- 1 small bunch cilantro, chopped $1
Recipe Serves 2-3
- Cook noodles according to package directions in salted water. Set aside.
- Heat vegetable oil in a large frying pan or wok over high heat. Add onions and cook for 1-2 minutes. Add garlic, broccoli, carrots and spinach. Cook for 1-2 minutes. Add shrimp and ginger and cook for 1 minute. Pour red pepper jelly over the entire mixture and cook just until shrimp turn pink and firm. Toss entire mixture with noodles, almonds, and cilantro. Serve hot.