Tag: Soba noodles

Soba Noodles with Shrimp, Lime, and Crispy Shallots

Soba Noodles with Shrimp // Serious Crust

Yes, yes, at this point, we all know that I have a thing for soba noodles. They are healthier than normal wheat pasta, and when you’re more into Asian food than Italian, they make a great alternative. They serve as a fantastic base for lots of sauces, from heavy (like peanut sauce) to light (like this sauce made of sesame oil, tamari, and agave), and are great to toss with seasonal ingredients (mango and zucchini in the summerkale in the winter) and a range of proteins (shredded teriyaki chicken or seared tofu).

More than anything, for me, they’re easy. It’s easy to add lots of healthy vegetables, they make great leftovers, and I know that I can whip up a sauce for them in 10 minutes or less. Throw in some sautéed vegetables or shrimp and you’ve got a dinner. Can it get easier than that? No. So on a busy night a couple weeks ago, Jonah and I made this delicious simple soba noodles with shrimp. This recipe served Jonah and I, with no leftovers (keep in mind, we were hungry). Go ahead and double it if you’re feeding more than two.

Soba Noodles with Shrimp, Lime, and Crispy Shallots

Ingredients

6-8 oz soba noodles
2 Tbl sesame oil
3 Tbl tamari or soy sauce
1/2 teaspoon agave syrup or honey
1 Tbl vegetable oil
1 large shallot, thinly sliced and separated into rings
3 garlic cloves, coarsely chopped
zest and juice of one lime
1/2 lb. shrimp, shelled and deveined
salt
1-2 scallions, thinly sliced
~1/4 cup cilantro, chopped
red pepper flakes or sriracha to taste
lime wedges for serving

Instructions

Boil a large pot of water, cook your soba noodles until tender, about 4 minutes. Drain and rinse with cold water. In a medium bowl, combine 1 Tbl of the sesame oil with the tamari or soy sauce, and agave or honey. Add the soba noodles and toss to evenly coat them with the sauce.

In a heavy bottomed pan (cast iron works great here), heat the vegetable oil over medium heat. Add the shallots and cook, stirring, until they’re golden and crisp. Remove the shallots to a plate covered with some paper towels. Lower the heat and add the garlic, cooking until it too is golden and crisp. Transfer to the paper towels too, and set aside.

In a mixing bowl, combine the lime zest and juice with the remaining 1 Tbl of sesame oil. Stir in the shrimp and season with salt, making sure the shrimp are evenly coated. Empty the contents of this bowl into the pan (the same one you cooked the shallots and garlic in), and cook them until they’re nice and glazed and just white throughout, about three minutes. Don’t walk away from the stove at this point – overcooked shrimp are not great.

Add the scallions, cilantro, and whatever amount of spicy ingredients you want to the noodles, and top with the shrimp. Serve with a lime wedge to squeeze over the top. Enjoy.

Soba Noodles with Summer Squash and Mango

Soba Noodles with Summer Squash and Mango // Serious Crust
Soba Noodles with Summer Squash and Mango // Serious Crust
Soba Noodles with Summer Squash and Mango // Serious Crust
Soba Noodles with Summer Squash and Mango // Serious Crust

Soba noodles have become a staple in my kitchen. I have always liked them, but as the weather has been slowly getting warmer, and there’s lovely produce all around, they have been appearing more often in my kitchen. I love them with a light sauce made of rice vinegar and lime juice. But the true beauty of soba noodles, to me, is that they are delicious cold. The day after you make them, and they’ve been sitting in whatever sauce you’ve tossed them with, they become ultra flavorful and refreshing. I am a big fan. And I think you should be too.

Jonah came home this week, on Monday actually, and I had a feeling that cooking might not be exactly what he wanted to do the moment he stepped of the plane. So on Sunday night I made a big batch of soba noodles tossed with roasted zucchini, fresh mango, and a light citrus-y sauce. I ate a small bowl, and threw the rest in the fridge, knowing that it would be delicious the next day for dinner with some roasted green beens (also in the fridge).

I love how colorful this dish is, how summery it is, and how packed with flavor. I think it’d make a great cold side dish for a summer party (4th of July, anyone?), and it makes great leftovers to take to the office for lunch. You can add some seared tofu, or maybe even some grilled chicken.

Soba Noodles with Summer Squash and Mango

Ingredients

2 zucchini, julienned
2 summer squash, julienned
olive oil
salt
1 9-oz package buckwheat soba noodles
3/4 cup rice vinegar
1/4 cup sugar
3/4 tsp salt
2-3 cloves garlic, finely chopped
1 jalapeño, finely chopped (and seeded, if you’re not feeling the heat)
juice and zest of 1 lime
1 Tbl sesame oil
1 ripe mango, peeled and julienned
~1/4 cup fresh basil, chopped
~1/4 cup fresh mint, chopped
optional but recommended: chopped peanuts to top (I used about 1/4 cup), lime wedges

Instructions

Preheat your oven to 400 degrees. Toss the julienned zucchini and squash with olive oil and salt. Spread on a parchment lined baking sheet. Roast for 20-30 minutes, until lightly browned, tossing halfway through. Set aside to cool.

Cook the soba noodles as instructed on the package. Usually, this means boil them for about 4 minutes, drain them, rinse them with cold water, drain them, and spread them out on a dish towel to try.

While boiling the water for the noodles, combine the rice vinegar, sugar, and salt in a small pot over medium heat, stirring until the sugar dissolves. Remove from heat and add garlic and jalapeño. Allow to cool, then add the lime juice and zest as well as the sesame oil. Whisk to combine. Put the soba noodles in a bowl, and toss with the dressing. Add the squash, mango, herbs, and nuts to the noodles, tossing to combine. Garnish with a sprinkle more of chopped peanuts and a lime wedge. Enjoy with a light beer on a hot day.