Thursday Dinner: Soba Noodles with Shrimp

JARED’S NOTE: I know, fork on the left and spoon on the right. My bad.

Panera Bread, the socially conscious and suddenly health-aware fast-casual calorie factory, recently introduced a line of broth bowls in an effort to capitalize on the can’t-end-fast-enough bone broth craze sweeping the nation. They’re not bad, if you are content paying $8+ for noodles and chicken broth. I’ve never felt revitalized after eating one, but it’s hard for me to feel revitalized after any meal that I eat out of a brown paper bag.

Soba and udon rear their heads at Al Dente HQ during the winter months as alternatives to the run-of-the-mill cold-weather soups. Usually, I attack Asian noodles with chicken or miso stock, but I thought this would be an opportunity to finish off the remainder of the raw shrimp in my freezer.

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WHAT WORKED: I peeled and deveined the shrimp before making the soup and after letting them thaw a little bit. Of course, thanks to Consumer Reports, I’m freaked out about ever eating shrimp again.

WHAT DIDN’T: I was hoping that the veg would have held up better, but maybe I should not have sauteed it as long.

EASE OF PREPARATION: Easy to medium.

BEST FOR: Something a little different on a cold spring evening.

SERVE WITH: A spoon. Ha!

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Soba Noodles with Shrimp
  • 9 to 12 oz. package soba noodles, cooked and drained
  • 1 tbsp. sesame oil
  • 1 cup napa cabbage, shredded
  • 1/2 cup matchstick carrots
  • 1 tbsp. low-sodium soy sauce
  • 32 oz. seafood stock (JARED'S NOTE: I like Kitchen Basics but your local fishmarket might have something even better and fresher.)
  • 12 medium shrimp, thawed partially, peeled and deveined

In a large saucepan or Dutch oven, heat sesame oil over medium-high heat. Stir-fry the cabbage and carrots in the oil until it begins to soften. Add the soy sauce and toss.

Pour in the stock and bring to a boil. Lower the heat to between medium-high and medium, and simmer uncovered for 10 to 15 minutes. 

Add the shrimp, and cook until pink and opaque. This should take about 2 minutes, but take care not to undercook the shrimp. Air on the side of caution here.

Fill a bowl about one-third of the way with noodles and top with the shrimp broth. 

By Jared Paventi

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