Shrimp With Spicy Ginger Noodles


Keller + Keller Photography


  • Salt and freshly ground black pepper
  • 8 oz. soba (buckwheat) noodles
  • 2 teaspoons minced fresh ginger
  • 2 cloves garlic, minced
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1/3 cup plus 2 tsp. grapeseed oil
  • 2 teaspoons sriracha or other hot sauce
  • 2 ounces snow peas, julienned
  • 4 scallions, thinly sliced
  • 1/2 orange bell pepper, seeded and julienned


1. Bring a large pot of salted water to a boil. Cook noodles until al dente, 2 to 3 minutes or according to package directions. Drain and rinse with cold water.

2. Combine ginger, garlic, vinegar, soy sauce, 1/3 cup of the oil, sriracha, snow peas, scallions, bell pepper and sesame seeds in a large bowl. Add noodles; mix well with your hands. Taste and season with salt and pepper, if desired.

3. Devein shrimp by running a sharp knife down backs to remove black streak. Rinse with cold water.

4. Heat a cast-iron skillet over medium-high heat until very hot. Toss shrimp with remaining 2 teaspoons oil; season with salt and pepper. Sear on both sides until cooked through, about 1 minute per side. Divide noodles among 4 bowls, top each with shrimp and serve.

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  • Yield: Serves 4

Nutritional Information

Calories per serving: 325
Fat per serving: 25g
Saturated fat per serving: 3g
Cholesterol per serving: 30mg
Fiber per serving: 2g
Protein per serving: 8g
Carbohydrate per serving: 19g
Sodium per serving: 575mg
Iron per serving: 2mg
Calcium per serving: 85mg

Good to Know

This favorite is rich in selenium, a trace mineral that may help ward off cancer.

This Recipe Is

Jennifer Trainer Thompson Adapted from Fresh Fish. Copyright © Jennifer Trainer Thompson. Used with permission from Storey Publishing.