Japanese Shrimp and Soba Noodles

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 3/4cups chicken broth (from 32-ounce carton)

2 tablespoons soy sauce

1 teaspoon sugar

1 tablespoon lemon juice

1 teaspoon cornstarch

Directions:

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.

Recipe shared from: http://www.bettycrocker.com/recipes/japanese-shrimp-and-soba-noodles/80f7135e-b529-4e6f-b6db-125b0c821735