Fruits and Veggies Matter by the US Centers for Disease Control and Prevention—original source of recipe, public domain government resource
Soba noodles and edamame give this dish a Japanese flair, but the peanut sauce and cilantro are common in Thai cooking.
- Cook Time: 30 minutes
- Serves: 6
- 8 ounces soba noodles or whole-wheat spaghetti
- ¼ cup natural crunchy peanut butter
- 4 cups of shredded cabbage
- 2 cups of shredded carrots
- 1 cup edamame, shelled and thawed
- 1 tbsp grated fresh ginger
- 2 garlic cloves, minced
- ½ cup chicken broth
- 1 pound of shrimp, peeled and uncooked
- 2 tbsp Hoisin sauce
- 2 tsp chili sauce or 1 tsp red chili paste
- ¼ cup chopped cilantro (optional)
- Non-stick cooking spray
- Cook noodles. Drain and rinse. Set aside in large mixing bowl.
- In a small saucepan, combine garlic, ginger, chicken broth, peanut butter, hoisin sauce, and chili sauce. Cook on low heat stirring until peanut butter is blended.
- Spray non-stick spray in large frying pan. Add cabbage, carrots, and edamame. Cook for about 5 minutes.
- Add shrimp and sauce mixture and cook until shrimp turn pink, about 5 minutes.
- Pour mixture over noodles and mix until noodles are well coated. Top with fresh cilantro (optional) and serve.