Soba Noodles

These soba noodles are great as a side or totally on their own. Top them off with some spicy shrimp (recipe below) for an added kick. These are also a cookout crowd pleaser!

Thanks to my friend Amy for sharing this great recipe from One Dish Vegan by Robin Robertson!

 

 

 

 

 

 

Spicy Soba Noodles:

  • 10 oz. Soba noodles
  • 2 TBSP dark sesame oil
  • 1/4 c. shredded carrots
  • 1/4 c. purple cabbage
  • 3 minced scallions
  • 2 TBSP wheat-free tamarin (or soy sauce)
  • 2 TBSP rice vinegar
  • 1 TBSP sweet Asian chili sauce
  • 1-2 tsp Sriracha
  • 1-2 tsp agave nectar
  • Salt & pepper
  • 2 tsp toasted sesame seeds

Cook Soba noodles in a large pot of boiling water, stirring occasionally until just tender. Drain and rinse well under cold water, then transfer the noodles to a large bowl. Add dark sesame oil. Toss to combine. Add cucumber, scallions, carrots and purple cabbage. In a small bowl, combine tamarin (or soy sauce), rice vinegar, sweet Asian chili sauce, Sriracha, and agave nectar. Mix well, then pour the dressing over the noodle salad. Season to taste with salt and pepper, and toss gently to combine. Taste and adjust the seasonings if needed. Sprinkle with toasted sesame seeds and serve.

Dirty Shrimp:

  • 1 Tbsp Worcestershire
  • 1 clove freshly minced/chopped garlic
  • 1 tsp cayenne
  • 1 1/2 tsp pepper
  • 1 1/2 tsp salt
  • 1 1/2 tsp thyme
  • 2 tsp basil
  • 1 1/2 tsp oregano
  • 5 Tbsp butter
  • 1 lb of raw deveined shrimp

Melt butter on low heat. Add in all seasoning/spices and stir to combine. Turn heat to medium and add shrimp. Cook for 3-5 minutes, turning regularly.

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