Mushroom and Shrimp Soba Noodles

Mushroom and Shrimp Soba Noodles
Total Time

10 min.

Serving & Size

1 bowl

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

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Campbell’s® Verve® Carrot and Parsnip with Ginger
1 pouch (1.81kg )
1 pouch (4 lb)

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

water 500 mL 2 cups
soy sauce 175 mL 3/4 cup
rice vinegar 90 mL 6 tbsp
minced garlic 45 mL 3 tbsp
sesame oil 45 mL 3 tbsp
granulated sugar 15 mL 1 tbsp
diced seeded fresh red chili pepper 8 mL 1 1/2 tsp
soba noodles 680 g 1 1/2 lb
canola oil 175 mL 3/4 cup
peeled deveined shrimp, tails removed (16/20 count) 3 lb
whole baby button mushrooms 454 g 1 lb
salt 9 pinches 9 pinches
broccolini, blanched 3 bunches (454 g) 3 bunches (1 lb)
green onions, thinly sliced 6 (0.2 oz) 6 (1/4 cup)
sesame seeds 45 mL 3 tbsp
sriracha hot sauce 45 mL 3 tbsp
1. In large bowl, whisk together soup, water, soy sauce, vinegar, garlic, sesame oil, sugar and chili pepper.
2. In pot of boiling water, blanch soba noodles for 3 to 5 minutes; drain and rinse in cold water.

Recipe Tip

  1. 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.

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