Asian Noodles with Shrimp, Garlic and Pecans

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Quick shrimp stir fry with ginger, garlic, pecans, squash and zucchini paired with soba noodles for a quick, delicious meal.


1⁄2 cup soy sauce
1⁄4 cup mirin wine
2 tbsp. sugar
3 tbsp. Worcestershire sauce
1 lb. large shrimp, peeled and deveined
2 tbsp. sesame oil
1 tsp. vegetable oil
8-9 oz. soba noodles, cooked
2 tbsp. ginger, minced
4 garlic cloves, minced
1⁄2 cup pecans, chopped
2 cups red onion, sliced
2 1⁄2 cups yellow squash, julienned
2 1⁄2 cups zucchini, julienned
1⁄2 cup parsley, minced


1. In a small bowl, combine soy sauce, mirin, sugar and Worcestershire sauce. Set aside.

2. In a skillet over medium-high heat, sauté shrimp in sesame and vegetable oils until cooked through, about 3-4 min. Transfer shrimp to a large bowl with the cooked soba noodles.

3. In the same skillet over medium-high heat, sauté ginger, garlic and pecans for 15 sec. and add to shrimp and noodles. Add onion to pan and cook 1 min.; add to noodles. Sauté squash and zucchini until crisp and tender, about 2 min. and add to noodles. Combine thoroughly.

4. Drizzle reserved soy sauce mixture over noodles and toss to coat. Serve hot or cold with parsley.

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