Soba Noodles with Shrimp and Snow Peas

One of my purchases on my Asian market field trip a couple of weeks ago was soba noodles. They're much like spaghetti, but made with buckwheat flour, so perfectly fine for me to eat as I look for "good" carbs for my diet.

With the soba in hand and a Martha Stewart brown rice bowl recipe as inspiration, I made a wonderful lunch of soba with shrimp and snow peas in a spicy-sweet sauce. It's easy, healthy and delicious.

Soba Noodles with Shrimp and Snow Peas
Serves four.

4 servings soba noodles
1/4 cup soy sauce
1/4 cup fresh lemon juice
2 tablespoons rice wine vinegar
2 teaspoons light brown sugar
1 tablespoon olive oil
1 pound peeled and deveined medium shrimp
1/2 pound snow peas, trimmed and halved on the diagonal
2 tablespoons fresh ginger, grated or finely minced
1 tablespoon chile/garlic paste

Cook soba noodles according to directions. Drain and rinse with hot water. Set aside and keep warm.

Meanwhile, mix the soy sauce and next three ingredients and set aside.

Heat the olive oil in a wok or large skillet and add shrimp and show peas. Season with salt and pepper. Cook until shrimp are opaque and snow peas are bright green, about 2 to 3 minutes.

Add ginger and chile-garlic paste and saute for another thirty seconds. Add sauce and stir until heated through, another thirty seconds.

Serve immediately over soba noodles.