This tasty stir-fry from Canadian Living includes soba noodles, which are made from buckwheat flour. While you marinate the shrimp for a few minutes, cook the noodles in boiling water and drain. Stir fry the garlic, ginger and snow peas, then add the shrimp mixture and cook until the shrimp are done. Add the cooked noodles and mix until they are warmed through.

Avoiding Additives and Preservatives

Use tamari instead of soy sauce, which usually contains MSG or sodium benzoate. I use Marukan rice vinegar and frozen shrimp with nothing added. Check the cashews to make sure they are additive-free.

Marinate the shrimp for a few minutes

Boil, drain and rinse soba noodles

Saute snow peas

Shrimp, snow pea and cashew stir-fry


6 oz (175 g) soba noodles

2 tbsp (30 ml) soy sauce

1 tbsp (15 ml) rice vinegar

2 tsp (10 ml) sesame oil

2 green onions, sliced

8 oz (250 g) medium shrimp , peeled and deveined

1 tbsp (15 mml) canola oil

1 tsp (5 ml) grated fresh ginger

2 cloves garlic, grated

2/3 lb (300 g) snow peas

½ cup (125 ml) unsalted roasted cashews


Cook soba noodles according to package directions; rinse under cold water and drain. Set aside.

In bowl, whisk together soy sauce, vinegar, sesame oil and onions. Add shrimp and toss to coat; set aside.

In wok or nonstick skillet, heat canola oil over high heat; stir-fry ginger and garlic until fragrant, about 30 seconds. Add snow peas; cook until slightly tender, 3 to 4 minutes.

Scrape shrimp mixture into wok; stir-fry until shrimp are pink, 2 to 3 minutes. Add noodles and toss until warmed through, about 1 minute. Sprinkle with cashews. Serves 4.

From Canadian Living