We cooked snow peas with soba noodles for our base, then top with shrimp, stir fried in our Soy Ginger. You end up with a killer dinner, clocking in at under 20 minutes prep. Watch out busy school nights, we got you beat!

What you need

10 ounces soba noodles
¾ pound (12 ounces) snow peas
½ cup Tessemae’s Soy Ginger
1 pound large shrimp (16/20)
1 bunch scallions, thinly sliced
1 inch piece fresh ginger, peeled and minced
2 cloves garlic, thinly sliced 

What to do

Cook the soba noodles according to the package instructions. Add the snow peas during the last 30 seconds of cooking and cook until bright green. Drain everything into a colander and rinse with cold water.

In a large nonstick skillet, heat 2 tablespoons Soy Ginger over high heat. Add the shrimp in a single layer and cook, without turning, until golden brown underneath, 1-2 minutes. Turn over and cook about 1 minute. Add the scallions, ginger, garlic, and 2 more tablespoons Soy Ginger to the pan. Cook, tossing, until shrimp are golden and opaque throughout.

Serve the shrimp over the soba mixture, drizzled with more Soy Ginger.

Tip: You can serve the noodles warm too. Drain, skip the cold water rinse, then return to the pot and toss with some extra soy ginger to prevent the noodles from sticking.