This light and lively stir-fry is accented with sesame seeds and spices for a fresh healthy lunch or dinner plate.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Campbell’s® Verve® Carrot and Parsnip with Ginger
1 pouch (1.81kg )
1 pouch (4 lb)
|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.|
- 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.