Asian-inspired dishes are seriously some of the easiest to make and are always delicious. It's a good idea to keep a couple in your arsenal and I definitely think these soba noodles should be there. A couple special ingredients and a bunch of things from your pantry and bam! Impressive!
Soba noodles are a buckwheat noodle that are pretty easy to find these days and are gluten and GMO-free (check your labels!) If you're craving more soy sauce in this dish, go ahead and don't feel guilty adding a bit more at the end because the rest of this dish is really good for you. Broccolini is a vegetable that looks like broccoli on the top and asparagus on the bottom. It tastes like a mixture of the two and can be used a bunch of ways. I sauteed the rest of my bundle and used it in a salad with romaine and sauteed corn and it was divine.
Soba Noodles with Shrimp & Broccolini
recipe inspired & adapted from Aida Mollenkamp
1/2 lb. peeled & deveined shrimp
4 oz. dried soba noodles
1/2 bundle broccolini
1 Tbsp. sesame seeds, toasted
broccoli sprouts (or mung bean sprouts), for garnish (optional)
1/8 cup seasoned rice vinegar
2 Tbsp. fresh lemon juice
1/2 tsp. lemon zest
2 Tbsp. soy sauce
1 1/2 tsp. sugar
1/2 Tbsp. sesame oil + more for garnish
1 1/2 Tbsp. neutral oil (vegetable)
pinch of ground ginger
1. Whisk together rice vinegar, lemon juice, lemon zest, soy sauce, sugar, sesame & neutral oil and ginger. Let sit.
2. In a small skillet, toast sesame seeds over medium heat until golden brown. This will only take a few minutes.
3. Cook soba noodles according to package instructions.
4. In a larger skillet (or wok), heat 1 Tbsp. olive oil over medium heat. Add broccolini. Season with salt & pepper and saute until crisp-tender 8-10 minutes.
5. Remove broccolini and add another tablespoon of olive oil. Add shrimp. Season with salt. Cook for 2-3 minutes on each side. They will turn pink and curl up.
6. Add back broccolini and cooked soba noodles. Stir & add sauce. Combine. Turn off heat.