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Mushroom and Shrimp Soba Noodles

Made With:

Soups

Verve® Carrot Parsnip Bisque with Ginger

Flavourful carrots and parsnips simmered with onions, cream and butter finished with a hint of ginger.

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Tip

Heat 1 tbsp (15 mL) oil in skillet set over high heat; stir-fry 4 to 5 shrimp, 5 to 6 mushrooms and pinch of salt for about 1 minute or until shrimp start to curl and turn pink. Stir in 4 to 5 florets broccolini; stir-fry for 1 minute. Stir in 1 cup (250 mL/6.5 oz) soup mixture; bring to boil. Stir in 1 cup (250 mL) soba noodles; cook for about 1 minute or until sauce thickens and clings to noodles. Transfer to serving dish. Garnish with 1 tbsp (15 mL) green onions, 1 tsp (5 mL) sesame seeds and 1 tsp (5 mL) sriracha hot sauce.

Total Time

40 min.

Serving & Size

1 bowl

Yields

This light and lively stir-fry is accented with sesame seeds and spices for a fresh healthy lunch or dinner plate.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Campbell’s® Verve® Carrot and Parsnip with Ginger 1 pouch (4 lb) pouch (1.81kg )
water 2 cups 500  mL
soy sauce 3 cup 175  mL
rice vinegar 6 tbsp 90  mL
minced garlic 3 tbsp 45  mL
sesame oil 3 tbsp 45  mL
granulated sugar 1 tbsp 15  mL
diced seeded fresh red chili pepper 1 tsp mL
1. In large bowl, whisk together soup, water, soy sauce, vinegar, garlic, sesame oil, sugar and chili pepper.
Weight Measure
soba noodles 1 lb 680  g
2. In pot of boiling water, blanch soba noodles for 3 to 5 minutes; drain and rinse in cold water.
Weight Measure
canola oil 3 cup 175  mL
peeled deveined shrimp, tails removed (16/20 count) 3 lb
whole baby button mushrooms 1 lb 454  g
salt 9 pinches pinches
broccolini, blanched 3 bunches (1 lb) bunches (454 g)
green onions, thinly sliced 6 (1/4 cup) (0.2 oz)
sesame seeds 3 tbsp 45  mL
sriracha hot sauce 3 tbsp 45  mL
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