As part of my 2015 resolution to cook healthy meals for my family, I decided to try Soba Noodles for the first time. I was pleasantly surprised by how great they are, I’ll definitely be cooking these a lot more often!
This recipe is light, fresh, and flavorful.
8 oz Soba Noodles boiled in Chicken or Vegetable Broth
1 bl Pealed and Deveined Shrimp
2 Large Shallots
5 Large Cloves
1/2 Cup Vegetable Oil
1/4 Cup Finely Chopped Cilantro
2 Scallions Finely Chopped
1 tsp Honey
3 Tbsp Low Sodium Soy Sauce
3 Tbsp Tamari
Salt and Pepper
1/2 Tsp or more/less Crushed Red Pepper
Clean and Prep the Shrimp. Mix together The Juice and Zest of One Lime with 2 Tbsp Vegetable Oil a splash of soy sauce and a 1/2 tsp of honey, toss the Shrimp in the lime juice mixture and set aside while you prepare the noodles.
Bring the Chicken or Vegetable Broth to a boil (approximately 4 cups) and add the Soba noodles. Cook for four to five minutes, they don’t take long so be careful to not overcook or they will get soggy. Drain the Noodles and rinse with cold water. Place the rinsed noodles in a large bowl and toss with the Tamari, Low Sodium Soy Sauce and Honey.
Heat 1 tbsp of vegetable oil in a large skillet and add the thinly sliced shallots, cook over medium heat for approximately 3 minutes until they are golden and slightly crisp (not burnt), remove the shallots and drain on a paper towel, add the garlic and cook until golden and crisp (this is very quick) place the garlic on towel with the shallots. Using the same pan you cooked the shallots and garlic, drizzle 2 tbsp of vegetable oil and add the shrimp with the juice it is marinating in. Cook until plump and pink, but don’t over cook (approximately 4 minutes). Add the Noodles, shallots, garlic, and red pepper flakes to the pan and toss. Top with Chopped Scallions and Cilantro and the juice of 1/2 the second lime.
Place on a large platter and garnish with Cilantro and lime wedges from the remaining 1/2 lime.
Serve warm, and Enjoy!