easydinner

This Shrimp &amp; Sesame Soba Noodle Salad makes perfect quick and easy meal! Healthy noodles are tossed in a garlic sesame sauce and mixed with fresh shrimp!

Shrimp & Sesame Soba Noodle Salad

soba noodles

soy sauce

tsp. rice vinegar

Tbsp. sesame oil

black pepper

Tbsp. sugar

Tbsp. canola oil (plus 2 tsp. to cook the shrimp)

green onions; sliced into 1/4 inch pieces

Tbsp. sesame seeds

/2 tsp. crushed garlic

salt

Bring a large pot of salted water to a boil and cook the soba noodles until al dente, according to package. Be sure to NOT overcook them. Drain the  noodles and rinse under cold water until all starch is removed and noodles are not sticky.

In a medium bowl, whisk together the soy sauce, rice vinegar, sesame oil, black pepper, and sugar. Set aside.

Heat a large skillet or frying pan on medium and add the canola oil and heat until shimmering. Add chopped green onions and stir for about 30 seconds until fragrant.

Add the sesame soy sauce mixture and stir until combined. Cook for about 30 seconds and then toss the noodles into the mixture. Stir until all of the noodles are evenly coated. Add in the sesame seeds and stir. Remove from heat and set aside.

To cook the shrimp, heat a frying pan on medium and coat with 2 teaspoons of canola oil and crushed garlic. Add the shrimp and sprinkle salt on top. Cook shrimp for about 3-4 minutes on each side until pink.

Once the shrimp is cooked, add to the noodles and toss. Season to taste with salt and pepper and add more sesame seeds as desired.

Instant Pot Teriyaki Chicken Rice Bowls are made with U.S.-grown jasmine rice, fresh vegetables and a delicious teriyaki sauce for an easy weeknight dinner!

Instant Pot Teriyaki Chicken Rice Bowls

U.S.-grown Jasmine rice

boneless, skinless chicken breasts

water (or chicken broth)

carrots,

Tbsp. Olive oil

broccoli,

red bell pepper, diced

snow peas

water

rice vinegar or rice wine vinegar (Or Mirin works!)

Tbsp. honey

ginger

garlic

Sriracha (optional)

cornstarch (optional but recommended to thicken sauce)

First make the teriyaki sauce. In a medium sized bowl whisk together the soy sauce, water, rice wine vinegar, honey, ginger, garlic and sriracha. Reserve ¼ cup to add into the Instant Pot in the next step.

Drizzle 2 Tbsp. olive oil down into the Instant Pot. Add in the 2 chicken breasts, ¼ cup of the teriyaki sauce, diced carrots, water (or chicken broth) and jasmine rice. 

Secure the lid on the Instant Pot, be sure the valve is set to sealing (not venting) and cook on HIGH pressure for 7 minutes. Let the Instant Pot naturally release it’s pressure for an additional 10 minutes. (Meaning, once the 7 minutes is up you hear your Instant Pot beep, let the time count up for another 10 minutes).

While the rice, chicken and carrots cook sauté your veggies on the stove over medium heat in a frying pan. Dice the broccoli and bell pepper into bite sized pieces and toss in the snap peas. Cook with 1-2 Tbsp. of the teriyaki sauce to add some nice flavor. Cook for about 5-7 minutes or until broccoli slightly softens and brightens in color. 

You can heat the remaining teriyaki sauce in a small saucepan on the stove and thicken with a cornstarch slurry (1 Tbsp. water mixed with 1 Tbsp. cornstarch) and whisk into sauce while simmering to thicken. 

Switch the valve on the lid to venting to release any leftover pressure. Remove the lid. Shred or cube up the chicken and scoop rice into bowls. Top with chicken, veggies and sauce. Garnish with green onions and sesame seeds. Enjoy warm

https://content.jwplatform.com/videos/rOLk6sht.mp4

Instant Pot Teriyaki Chicken Rice Bowls are made with U.S.-grown jasmine rice, fresh vegetables and a delicious teriyaki sauce for an easy weeknight dinner! #weeknightdinner #thinkrice #krollskorner #instantpot #easydinner #mealprep #nationalricemonth

Philly Cheesesteak made easy with this quick meal prep recipe! Enjoy all the flavors of a classic cheesesteak but with less calories and carbs. 

Low Carb Philly Cheesesteak Meal Prep

oz (1 lb) grass fed sirloin steak

medium (320 grams) bell peppers

(230 grams) red onion, sliced

oz (227 grams) baby bella mushrooms

Worcestershire sauce

ultra thin sliced provolone

onion powder

salt and pepper

Before cooking, go ahead and prep the onion and peppers by cutting them into thin slices. Once you start cooking, things will go fast!

Bring a large skillet to medium heat. When heated, spray with cooking spray and add steak. Season with onion powder and salt and pepper to taste. Cook for 2-3 minutes, then flip steak and cook for another 2 minutes.

Add onions and peppers. Cook for 2-3 minutes or until they start to become tender.

Add in the mushrooms and Worcestershire sauce. Add in more salt, pepper, and onion powder if desired at this time as well  (the seasonings before hit the steak, this will hit the veggies). Cook for another 2-3 minutes or until everything is cooked to desired consistency.

Remove from heat and divide evenly amongst containers.Total cooked weight of dish comes to ~1016g. Divided by 5 equals ~203g per container.

Top each container with a slice of provolone. Keep stored in fridge until ready to eat!

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Shrimp & Sesame Soba Noodle Salad

Instant Pot Teriyaki Chicken Rice B...

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Top 3 easydinner recipes from across the web

The most viewed easydinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shrimp & Sesame Soba Noodle Salad

Instant Pot Teriyaki Chicken Rice B...

Low Carb Philly Cheesesteak Meal Pr...

The most viewed easydinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine