Ingredients
8
ounces uncooked soba (buckwheat) noodles
1
tablespoon vegetable oil
1
pound uncooked medium or large shrimp, peeled and deveined
2
cloves garlic, finely chopped
1
tablespoon finely chopped gingerroot
1 1/2
cups baby-cut carrots, cut lengthwise in half
8
ounces green beans, cut in half
1 3/4
cups Progresso™ chicken broth (from 32-ounce carton)
2
tablespoons soy sauce
1
teaspoon sugar
1
tablespoon lemon juice
1
teaspoon cornstarch
Preparation
Cook and drain noodles as directed on package.
Meanwhile, heat 12-inch nonstick skillet over medium-high heat. Add oil; rotate skillet to coat bottom. Add shrimp, garlic and gingerroot; cook and stir about 3 minutes or until shrimp are pink and firm. Remove from skillet.
Add carrots, green beans, 1 cup of the broth, the soy sauce and sugar to skillet. Heat to boiling. Cover and cook over medium heat 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
Stir in shrimp and lemon juice. Mix cornstarch and remaining broth until smooth; stir into shrimp mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Divide noodles among bowls. Top with shrimp mixture.
