Monday, September 2, 2019

Shrimp And Noodles.

For a quick and easy, flavorful, throw-together meal,
try my Shrimp and Soba Noodles.

 Generally, I don't care for pasta,
unless I've made it myself.
I like to be able to actually taste the pasta,
not cardboard.
So when I want pasta, I either go with an "artisan" type brand
or soba noodles or udon noodles.

Today, I'm going with soba noodles for my shrimp dish.
They're more flavorful than regular pasta,
having a nutty, earthy flavor and a slightly chewy texture.
True soba noodles are made from buckwheat,
the seed of a flowering plant closely related
to rhubarb and sorrel.
As such, they're a good gluten-free substitute for regular noodles,
if you're so inclined.
Me? I'm a glutton for gluten and never intend to be free of it.
Some soba noodles will have wheat flour added to the buckwheat,
along with other additives,
so if you're going gluten-free, check the labels.

Shrimp and Soba Noodles

soba noodles

juice of one lime
1 TB rice vinegar
1 TB sugar
1 TB soy sauce (If you're going gluten free, use Tamari sauce.)
1/2 tsp sesame oil
pinch each kosher salt and pepper

Mix all ingredients.

1 TB slivered carrot
1 TB chopped onion
1 TB diced cucumber
handful toasted peanuts
parsley and cilantro

Cook soba noodles according to package directions.
They generally cook quicker than other pastas.
You want your noodles al dente,  meaning "to the tooth."
When descriptive of a pasta,
this means firm, sort of chewy,
 and not over-cooked to the point of mushy.

I already had cooked shrimp in the fridge, 
which I just chopped up and tossed in with the noodles and sauce
and heated it through.
If your shrimp is raw,
just sauté it briefly in hot butter or oil until just cooked.
Do NOT overcook your shrimp!

Cook the soba noodles al dente,
drain the noodles,
and toss with a little sesame oil and soy sauce.
Go gently with the sesame oil.
A little goes a long way.

Pour the prepared sauce over the noodles and toss to coat.
Add the shrimp and additional accoutrements.


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