Japanese Shrimp and Soba Noodles

Sizzling shrimp and veggies top off tasty noodles. Looks like it came from an Asian restaurant but takes only 30 minutes in a common skillet.

Prep Time:30 min
Start to Finish:30 min
Makes:4 servings

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 can (14 1/2 ounces) chicken broth
2 tablespoons soy sauce
1 teaspoon sugar
1 tablespoon lemon juice
1 teaspoon cornstarch

1. Cook and drain noodles as directed on package.
2. 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.
3. 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.
4. 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.