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Send a Meal Blog

Sunday, May 07 2017

Gone are the days of takeout, thanks to these carb-tastic noodle bowls. From classic sesame chicken and reinvented ramen to trendy pad thai and pho, your next Netflix night in will never go noodle-less.


2 - pounds fresh or frozen shrimp in shells
8 - ounces dried gluten-free soba (buckwheat noodles)
5 - cups broccoli florets (about 1 1/2 pounds broccoli)
1/3 - cup gluten-free creamy peanut butter
1/4 - cup tamari or liquid aminos
3 - tablespoons rice vinegar
2 - tablespoons toasted sesame oil
1 - tablespoon chile oil*
1 - tablespoon grated fresh ginger
3 - cloves garlic, minced
1/2 - cup chopped green onions (4)
1/3 - cup chopped cashews or almonds


Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels.
In a Dutch oven cook soba in a large amount of boiling water for 4 minutes. Stir in broccoli; cook for 2 minutes. Stir in shrimp; cook for 2 to 3 minutes more or until shrimp are opaque and noodles are tender but still firm.
Meanwhile, in a small bowl stir together peanut butter and tamari. Stir in vinegar, sesame oil, chile oil, ginger, and garlic.
Drain noodle mixture; return to Dutch oven. Add peanut butter mixture, green onions, and nuts; toss gently to coat.

If you can't find chile oil at your supermarket or local Asian food store, substitute 1 tablespoon vegetable oil plus a dash of bottled hot pepper sauce for the 1 tablespoon chile oil.

Nutrition Facts (Gluten Free Shrimp and Soba Noodles)
Per serving: 292 kcal cal., 12 g fat (2 g sat. fat, 3 g polyunsaturated fat, 5 g monounsatured fat), 112 mg chol., 739 mg sodium, 25 g carb., 3 g fiber, 3 g sugar, 23 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email

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