Teriyaki Shrimp Soba Noodle Bowls

• 1/2 pounds Soba Noodles (or Linguine)
• 3 Tablespoons Canola Oil, Divided
• 1/2 pounds Peeled And Deveined Shrimp (51-60 Count), Tails Removed
• Salt And Pepper, to taste
• 1/2 cups Julienned Yellow Squash
• 1 cup Julienned Carrot
• 2 stalks Celery, Sliced On The Bias
• 1 cup Edamame, Shelled
• 1- 1/2 cup Bean Sprouts
• 4 whole Green Onions, Sliced Thinly On The Bias
• 1 Tablespoon Cornstarch
• 1/4 cups Water
• 3/4 cups Soy Sauce
• 1/2 Tablespoons Finely Minced Ginger
• 1 Tablespoon Finely Minced Garlic
• 23 cups Packed Brown Sugar
• 1 teaspoon White Vinegar
• 1 teaspoon Sesame Oil (optional)

1. Cook soba noodles according to package directions.
2. Drain, run under cold water and set aside.
3. For the sauce, in a small bowl, dissolve cornstarch in cold water.
4. Stir together remaining ingredients for teriyaki sauce.
5. Set aside.
6. In a large cast iron skillet, heat 1 1/2 tablespoons oil over medium heat.
7. Pour shrimp into hot pan and sprinkle with salt and pepper.
8. Saute until opaque and pink, 2-3 minutes.
9. Remove from hot pan.
10. Increase temperature to medium high heat and pour in remaining oil.
11. Stir fry squash, carrot, celery and edamame until carrots start to soften, 3 minutes.
12. Pour teriyaki sauce over veggies and stir until sauce thickens slightly.
13. Remove from heat and stir in cooked soba noodles, bean sprouts, green onions and shrimp.
14. Toss to coat in sauce.
15. Taste and add in salt, pepper and/or sugar, according to taste.
16. Serve immediately.

noodles, canola oil, shrimp, salt, carrot, stalks celery, edamame, sprouts, green onions, cornstarch, water, soy sauce, ginger, garlic, brown sugar, white vinegar, sesame oil

Taken from tastykitchen.com/recipes/main-courses/teriyaki-shrimp-soba-noodle-bowls/ (may not work)