Tag Archives: soba

Garlic Soba Noodles with Shrimp

Last month, I made soba noodles for the first time (Soy Citrus Scallops with Soba Noodles), and my family loved them! Since then, I’ve been looking for another tasty recipe to use the rest of the noodles I bought. So when I came across this recipe the other day on Foodie Crush, I had to try it.

It was so delicious! The flavors are so fresh and bright, but the dish is comforting at the same time. I can’t wait to make this again in the summer when we can throw the shrimp on the grill for a little extra flavor.

Garlic Soba Noodles with Grilled Shrimp
From Foodie Crush
serves 4

for the sauce
1/4 cup ponzu sauce, found in the Asian aisle of most grocers
1/2 teaspoon dark sesame oil
1/2 teaspoon sugar
the juice of one lime

for the noodles & shrimp
1 8 or 9 ounce package of soba noodles (substitute whole wheat spaghetti if needed)
3/4 pound medium shrimp, peeled and deveined
1 teaspoon kosher salt
2 tablespoons grapeseed or vegetable oil, divided
1 shallot, thinly sliced
2 cloves garlic, chopped
1 tablespoon ginger, chopped
8-10 brown mushrooms, sliced
1/2 jalapeno, thinly sliced
1/4 cup cliantro, chopped
1 green onion, chopped for garnish
1 lime, quartered and sliced

1. In a small bowl, combine all sauce ingredients and mix until sugar dissolves. Set aside.

2. Fill a large pot 2/3 full of water and bring to a boil. Season water with 1 to 2 tablespoons of salt and add soba noodles. Cook for 5 minutes, stirring occasionally, until noodles are tender. Drain in colander, rinse well with cold water and set aside.

3. Heat 1 tablespoon oil in a skillet on medium-high heat until oil slithers about the pan and add garlic, shallots and ginger. Cook for 1-2 minutes, stirring frequently taking care that garlic doesn’t burn. Reduce heat to medium, add mushrooms and cook for 5-7 minutes, stirring occasionally, until mushrooms are tender and shallots a bit crispy. Remove from heat and let cool.

4. Meanwhile, heat a skillet or grill over medium high heat and lightly coat with cooking spray. Add remaining tablespoon of oil to shrimp, season with 1 teaspoon kosher salt and cook for 3 minutes on each side or until just opaque on the inside. Shrimp will continue to cook once taken off the heat so cook carefully or they’ll become tough.

5. Transfer noodles and mushroom mixture to a bowl, season with sauce mixture and combine. Plate noodles in mounds and top with grilled shrimp. Serve with cilantro, green onion and jalapeno slices.


Soy Citrus Scallops with Soba Noodles

There was a recent episode of Chopped where the chefs had to make a dessert using soba noodles. I had never had soba noodles before, but knowing that they were a type of Japanese buckwheat noodle, I couldn’t imagine having them for dessert. But I was intrigued, so I decided to try them out. I found this (more traditional) recipe for scallops and soba noodles with a soy citrus marinade/sauce from Cooking Light that seemed easy enough; plus the total cooking time was only 20 minutes, which made it doable for a busy weeknight.

While some of the “fast” recipes from Cooking Light seem to take me much longer than the listed time, this one actually was as easy as it seemed. I changed the original recipe just slightly by adding more veggies, and the dish was a hit with my two year old. If I had a con for this recipe, it would be that it’s a bit pricey compared to our usual meals—one pound of scallops will run you around $15—and I had a difficult time finding soba noodles (several grocery stores were all sold out??). Overall, I would make this again, though I may grill the scallops next time, sans marinade, and just toss everything together at the end.

Soy Citrus Scallops with Soba Noodles
From Cooking Light

3 tbsp low-sodium soy sauce
1 tbsp fresh orange juice
1 tbsp rice vinegar
1 tbsp honey
1/2 tsp minced peeled fresh ginger
1/4 tsp chili garlic sauce
1 tbsp dark sesame oil, divided
1 lb large sea scallops
4 cups hot cooked soba (about 6 oz uncooked buckwheat noodles)
1/8 tsp salt
1/4 cup thinly sliced green onions
1 bag of frozen steam-in-the-bag vegetables (I used carrots, sugar snap peas, and baby corn) 

Combine first six ingredients and 1 teaspoon oil in a shallow baking dish; add scallops to dish in a single layer. Marinate 4 minutes on each side.

Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Remove scallops from dish, reserving marinade. Add scallops to pan; sauté 1 minute on each side or until almost done. Remove scallops from pan; keep warm. Place remaining marinade in pan; bring to a boil. Return scallops to pan; cook 1 minute.

Steam vegetables according to the directions on the bag. Toss noodles with salt and green onions.

Place 1 cup noodle mixture on each of four plates. Top each serving with vegetables and about three scallops, and drizzle with a tablespoon sauce.