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Coconut Shrimp Soba Noodles
Ingredients
- 8 oz soba noodles
- 8 oz red cabbage, shredded
- 5 oz cucumber, julienned
- 5 oz cherry tomatoes
- 2 Tbsp canola oil
- 1 oz ginger, minced
- 8 oz shrimp
- 5 oz red peppers, julienned
- 1 oz light coconut milk
- 2.5 oz scallions, chopped
- 7 oz tofu, diced
- 1 tsp salt
- 3 oz peanuts, roasted
- 1.5 oz Thai basil, chopped
- 1.5 oz mint, chopped
Instructions
- Bring a pot of water to a boil and cook noodles. Drain well and place in a large bowl. Mix with red cabbage, cucumber, and half of the cherry tomatoes. Set aside
- In a sauté pan, heat canola oil and add ginger. Cook until fragrant. Next, add shrimp and peppers and continue to cook.
- Once the shrimp are nearly done, add coconut milk, scallions, and tofu, and season with salt. Cook until heated through.
- Split noodle mixture amongst 5 serving bowls, then top with cooked shrimp mixture.
- Garnish with roasted peanuts, Thai basil, and mint.
Nutrition
| Calories | 408 |
| Protein | 21 g |
| Sodium | 536 mg |
| Carbohydrates | 47 g |
| Fat | 17 g |
| Fiber | 4 g |
| Servings | 5 |