Thursday, June 17, 2010

Soba Noondles with Shrimp, Vegetables, and dipping sauces

My husband has been out of town a lot recently so my diet has included a lot of spinach & rice, dinners with girlfriends, and my favorite turkey meatballs from Trader Joes. Obviously not much to food-blog about. But tonight, he was home early so after a long walk (insert romance music here) I cooked him a new dinner. I read this recipe earlier this week from a Martha Stewart cooking magazine. I was curious about the soba noodles. They are made with buckwheat and whole grain flour. Very healthy. This dinner is perfect for summer because its light, quick, yet has a lot of different flavors. And I loved both of the dipping sauces!

Start by buying your favorite veggies and protein. I used carrots, snap peas, broccoli, and bok choy, and shrimp. I steamed the veggies plain but a wok would have been perfect as well. I lightly grilled the shrimp with salt, pepper, and a bit of lime juice.

I was very surprised I could not find the soba noodles at Ralphs... so I had to buy them at Trader Joes. Look for them in the Asian section or pasta/rice section. Cook these according to package instructions, mine took 6 minutes in boiling water.

Peanut sauce:
  • 1/2 cup peanut butter
  • 1/2 cup hot water
  • 3 TBS soy sauce
  • juice of 2 limes
  • 2 TBS sugar

Chilli-Hoisin Sauce:

  • 1/2 cup hoisin sauce
  • 3 TBS chilli sauce
  • 3 TBS white win vinegar
  • 1 TBS hot water

Serve all items on a place and garnish with lime and cilantro. Keep both of the dipping sauces on the table.



1 comment:

  1. Hey Sam! This looks Awesome! We made the switch to whole wheat pasta (if we eat it) and love it. This dinner looks awesome and Im going to try it this week! Thanks!