Osaka Glazed Shrimp with Soba

Succulent shrimp and tender zucchini ribbons tossed with buckwheat soba noodles in a mild soy-sesame reduction.

• Prep: 10 min
• Cook: 12 min
• Total: 22 min
• Servings: 2
• Cuisine: Japanese
• Difficulty: Easy
• Cost: $8.23/serving

Dietary

• Pescatarian
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Carb

Tags

• sauté
• healthy
• quick
• savory
• comfort food

Ingredients

• 1 pound shrimp (peeled and deveined)
• 6 ounce soba noodles
• 2 zucchinis (medium, sliced thin)
• 1 tablespoon olive oil
• 1 tablespoon toasted sesame oil
• 2 tablespoon low-sodium soy sauce
• 1 tablespoon honey
• 0.5 teaspoon salt

Instructions

1. Bring a medium pot of water to a boil over high heat. Add soba noodles and cook for 4 to 5 minutes until tender. Drain, rinse briefly under cool water, and set aside.
2. In a small bowl, whisk together low-sodium soy sauce, honey, and toasted sesame oil until blended.
3. Heat olive oil in a large skillet over medium-high heat. Add sliced zucchini and 1/4 teaspoon of the salt, cooking for 3 minutes until softened and lightly browned.
4. Add shrimp and the remaining 1/4 teaspoon salt to the skillet. Cook for 2 to 3 minutes, stirring, until shrimp turn pink, opaque, and reach 145 degrees F.
5. Add the drained soba noodles and soy-honey sauce to the skillet. Toss everything gently for 1 minute over medium heat until evenly coated and warmed through. Divide between two bowls and serve.

Notes

Rinsing soba noodles with cool water immediately after draining removes excess starch and keeps them from clumping.

Nutrition (per serving)

• Calories: 775
• Protein: 55.4 g
• Carbohydrates: 16.5 g
• Fat: 34.2 g
• Fiber: 5.4 g
• Sodium: 2172 mg
• Saturated Fat: 9.1 g
• Sugar: 12.7 g
• Cholesterol: 320 mg