Source: dLife

Fresh plump shrimp are simmered in the familiar aromatic flavors of China and served on a bed of hearty and nutritious buckwheat noodles.

Servings

2 tbsp light soy sauce
2 tbsp cooking sherry
0.25 cup apple juice
2 tbsp cold water
1 tbsp fresh ginger root
1 bunch broccoli , peeled and cut into bite-sized pieces and florets
8 oz soba noodles
1 tbsp sesame oil
1 fresh lemons , juice only
2 medium garlic cloves , minced or pressed
1 lb raw medium shrimp , peeled and deveined
0.5 cup chopped scallions

1 Bring a large pot of water to a boil.
2 In a small saucepan, combine the soy sauce, sherry, apple juice, water and ginger, simmer on medium heat for 5 minutes. Remove from heat and set aside.
3 When the water boils, place the broccoli in the boiling water and cook until just until tender, 3 to 5 minutes. Using a large slotted spoon or a sieve, remove the broccoli and set aside to drain. Add the soba noodles to the boiling water and cook for 8 to 10 minutes, until tender but still firm.
4 While the noodles cook, combine the sesame oil, lemon juice, and garlic in a skillet and warm on medium-high heat. Add the shrimp and saute for 3 to 5 minutes, until just pink and tender. Set aside.
5 Drain the noodles and return them to the still warm pot. Add the broccoli, shrimp, scallions, and soy sauce mixture and, if necessary, toss briefly on medium heat until everything is hot. Serve immediately.

Try this dish with chicken or lean beef also for a nice twist.