Careme

Ingredients

• Shrimp Raw White P&D Large 31/40 Count

  8 oz, thawed if frozen and patted dry $7.99
• Shirakiku Inaka Soba Buckwheat Noodles

  5 oz $7.69
• Green Asparagus

  8 oz, trimmed and cut into 2-inch pieces $3.49
• Kroger® Radishes

  5 radishes, thinly sliced $2.49
• Ginger Root

  1 tablespoon finely grated $4.99
• Green Onions

  3, whites and greens sliced separately $1.50
• Fresh Organic Lemon

  1/2 lemon, juiced $2.00
• Low-sodium soy sauce

  2 tablespoons
• Rice vinegar

  1 tablespoon
• Toasted sesame oil

  2 teaspoons
• Neutral cooking oil

  1 tablespoon
• Honey or sugar

  1 teaspoon
• Cornstarch

  1 teaspoon
• Red pepper flakes or shichimi togarashi

  pinch, optional

Instructions

1. Bring a medium pot of water to a boil; meanwhile trim and cut the asparagus, thinly slice the radishes, grate the ginger, and separate the sliced green onion whites from the greens.
2. Whisk soy sauce, rice vinegar, lemon juice, sesame oil, honey, cornstarch, 2 tablespoons water, and optional chile flakes in a small bowl until smooth.
3. Cook the soba just until tender according to package directions, then drain and rinse briefly under cool water to prevent sticking; shake off excess water.
4. Heat a large skillet or wok over medium-high heat with the neutral oil. Add asparagus and green onion whites and stir-fry for 2 to 3 minutes until bright green and crisp-tender.
5. Add shrimp and ginger, then stir-fry for 2 to 3 minutes until the shrimp are pink, opaque, and cooked through.
6. Add the drained soba and sauce to the skillet, tossing for 1 to 2 minutes until glossy and evenly coated; fold in half the radishes and most of the green onion tops.
7. Plate in shallow bowls and garnish with the remaining radishes and green onion tops for crunch and color.