Ginger shrimp with soba-spinach sauté
Uncooked soba noodles
3 medium, thinly sliced, plus additional for garnish
4 tsp, minced, peeled fresh
3 large clove(s), minced
Dark sesame oil
1 tsp, (Asian)
1 pound(s), large, peeled, deveined
Uncooked bell pepper(s)
½ item(s), medium, red variety, very thinly sliced
10 oz, chopped (1 bag)
- Preheat broiler.
- Cook soba noodles according to package directions. Set aside.
- Stir together ponzu sauce, scallions, 2 teaspoons of ginger, 1 teaspoon of garlic, and the sesame oil in medium bowl. Add shrimp and toss to coat. Transfer shrimp mixture to large flameproof baking pan and spread in even layer. Broil 6 inches from heat until shrimp are just opaque in center, about 3 minutes.
- Meanwhile, spray large skillet with nonstick spray and set over medium-high heat. Add bell pepper and cook, stirring often, until crisp-tender, about 3 minutes. Add remaining 2 teaspoons ginger and remaining garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add spinach in batches and cook, stirring constantly, until wilted, about 2 minutes. Stir in soba noodles. Divide soba mixture evenly among 4 plates and top with shrimp. Drizzle pan juices over shrimp and garnish with thinly sliced scallions.
- Per serving: 1 1/4 cups noodle mixture and about 8 shrimp