If you recall my miso soup recipe, you'll recall that I used soba noodles. Soba noodles are noodles that are made from buckwheat flour and have a mild, nutty flavor. If you follow a gluten free diet, make sure that you choose pure buckwheat soba noodles because they will not contain wheat and are considered gluten free. Regular buckwheat noodles are sometimes made with wheat, but if you don't follow a gluten free or low FODMAP diet, these are fine.
This recipe comes together so quickly, so it's perfect for a work night. The nutty flavor of the noodles mixed with the citrus in the dressing is the perfect combination. In fact, if you love the dressing, you can make it up, store it in the refrigerator, and use it as a dressing for salads.
- 1 8-ounce package soba noodles, cooked according to package directions
- 3/4 cup carrot, diced
- 1/3 cup green onion, sliced (FODMAPers, green part only)
- 2 Tbsp. fresh cilantro, chopped
- 1 tsp. serrano chile, chopped
- 1 pound shrimp
- Salt and pepper, to taste
- 2 Tbsp. fresh orange juice
- 2 Tbsp. fresh lime juice
- 1 Tbsp. soy sauce
- 1 Tbsp. olive oil
- Heat a small amount of cooking spray in a medium skillet. add carrots and cook until tender, about 10 minutes.
- Meanwhile, cook noodles in boiling water for about 7 minutes or until al dente. Place noodles in a large mixing bowl.
- Once carrots are cooked, add them to the noodle bowl.
- Add green onions, cilantro, and chile to the noodle bowl and toss to combine.
- In the same medium skillet, coat again with cooking spray. Toss shrimp into the skillet and cook until pink, about 4 minutes.
- Meanwhile, whisk together the orange juice, lime juice, soy sauce, and oil in a small bowl.
- Once shrimp are cooked, add them to the noodle bowl. Drizzle the citrus dressing over the noodle bowl, toss to combine.
- Serve hot or cold.