Avoiding Additives and Preservatives
Use tamari instead of soy sauce, which usually contains MSG or sodium benzoate. I use Marukan rice vinegar and frozen shrimp with nothing added. Check the cashews to make sure they are additive-free. For more recipes using all-natural ingredients, visit Eye For A Recipe.
6 oz (175 g) soba noodles
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) rice vinegar
2 tsp (10 ml) sesame oil
2 green onions, sliced
8 oz (250 g) medium shrimp, peeled and deveined
1 tbsp (15 mml) canola oil
1 tsp (5 ml) grated fresh ginger
2 cloves garlic, grated
2/3 lb (300 g) snow peas
½ cup (125 ml) unsalted roasted cashews
Cook soba noodles according to package directions; rinse under cold water and drain. Set aside.
In bowl, whisk together soy sauce, vinegar, sesame oil and onions. Add shrimp and toss to coat; set aside.
In wok or nonstick skillet, heat canola oil over high heat; stir-fry ginger and garlic until fragrant, about 30 seconds. Add snow peas; cook until slightly tender, 3 to 4 minutes.
Scrape shrimp mixture into wok; stir-fry until shrimp are pink, 2 to 3 minutes. Add noodles and toss until warmed through, about 1 minute. Sprinkle with cashews. Serves 4.
From Canadian Living