Lemongrass Shrimp with Soba Noodles & Chinese Broccoli

Lemongrass Shrimp

with Soba Noodles & Chinese Broccoli

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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Lemongrass is an ancient herb from Southeast Asia used for a variety of purposes the world over. Interestingly, it repels most insects but attracts bees, and is known throughout the Philippines and Indonesia as a beekeeper’s friend. In this recipe, the bright citrusy notes of this exotic herb pair beautifully with shrimp and buckwheat soba noodles.

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  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Lemongrass Shrimp with Soba Noodles & Chinese Broccoli
Title
  • 6 oz Chinese Broccoli
  • 3 Scallions
  • 2 cloves Garlic
  • 2 stalks Lemongrass
  • 1 Small Piece Ginger
  • 5½ oz Soba Noodles
  • 10 oz Shrimp
  • 2 Tbsps Oyster Sauce
  • 1 Lime
  • 1 Tbsp Sesame Oil
  • 2 Tbsps Soy Sauce
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare your ingredients:
1 Prepare your ingredients:
Heat a large pot of water to boiling on high. Wash and dry the fresh produce. Chop the Chinese broccoli into bite-sized pieces. Slice the scallions. Peel and mince the garlic and ginger. Cut off the ends of the lemongrass stalks, then peel away the fibrous outer layers until you reach the white, pliable cores. Mince the lemongrass cores.
Cook the soba noodles:
2 Cook the soba noodles:
Add the soba noodles to the boiling water. Cook about 6 to 8 minutes, or until tender. Drain thoroughly.
Cook the shrimp:
3 Cook the shrimp:
While the soba noodles cook, heat some oil in a large pan on medium-high until hot. Add the garlic, lemongrass, ginger, shrimp, and half the scallions. Cook 1 to 2 minutes, stirring until the shrimp are pink.
Add the Chinese broccoli:
4 Add the Chinese broccoli:
Add the Chinese broccoli and cook 1 to 2 minutes, or until bright green. Remove from the heat.
Add the soba noodles:
5 Add the soba noodles:
Add the drained soba noodles, oyster sauce, sesame oil, soy sauce, and the juice of half the lime. Stir about 1 minute to coat everything in the sauce.
Plate your dish:
6 Plate your dish:
Divide the noodles with shrimp and vegetables between 2 bowls. Garnish each with the remaining scallions. Serve with lime wedges. Enjoy!

Tips from Home Chefs

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Lemongrass Shrimp

Prepare your ingredients:
1 Prepare your ingredients:
Heat a large pot of water to boiling on high. Wash and dry the fresh produce. Chop the Chinese broccoli into bite-sized pieces. Slice the scallions. Peel and mince the garlic and ginger. Cut off the ends of the lemongrass stalks, then peel away the fibrous outer layers until you reach the white, pliable cores. Mince the lemongrass cores.
2 Cook the soba noodles:
Add the soba noodles to the boiling water. Cook about 6 to 8 minutes, or until tender. Drain thoroughly.
Cook the soba noodles:
Cook the shrimp:
3 Cook the shrimp:
While the soba noodles cook, heat some oil in a large pan on medium-high until hot. Add the garlic, lemongrass, ginger, shrimp, and half the scallions. Cook 1 to 2 minutes, stirring until the shrimp are pink.
4 Add the Chinese broccoli:
Add the Chinese broccoli and cook 1 to 2 minutes, or until bright green. Remove from the heat.
Add the Chinese broccoli:
Add the soba noodles:
5 Add the soba noodles:
Add the drained soba noodles, oyster sauce, sesame oil, soy sauce, and the juice of half the lime. Stir about 1 minute to coat everything in the sauce.
6 Plate your dish:
Divide the noodles with shrimp and vegetables between 2 bowls. Garnish each with the remaining scallions. Serve with lime wedges. Enjoy!
Plate your dish:
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