Shrimp & Veggie Soba Noodle Stir Fry

Bring a pot of water to a boil. Add noodles and cook for 6–8 minutes; drain and set aside.

Heat 1 tablespoon sesame oil in a large high-sided pan, or a wok if you have one, on medium-high heat.

Add garlic, cabbage, carrots, celery, bell pepper, sugar snap peas, bean sprouts, and edamame to the pan. Toss everything together. Cook until veggies are soft and the edamame is defrosted. Add shrimp and cook until pink and opaque, about 2–3 minutes.

Cut green onions right over top using scissors. Add cooked soba noodles and toss everything together.

To make the sauce, simply combine peanut butter, rice wine vinegar, soy sauce, ginger, sesame seeds, red pepper flakes, and remaining 2 tablespoons sesame oil in a small jar or Tupperware container. Close the lid securely and shake until everything is combined.

Pour sauce over the stir-fry and toss until everything is coated. I like to eat it with a small bowl of instant miso soup on the side.