Japanese Shrimp And Soba Noodles Recipes

JAPANESE SHRIMP AND SOBA NOODLES

Steps:

• Cook and drain noodles as directed on package.
• Meanwhile, heat 12-inch nonstick skillet over medium-high heat. Add oil; rotate skillet to coat bottom. Add shrimp, garlic and gingerroot; cook and stir about 3 minutes or until shrimp are pink and firm. Remove from skillet.
• Add carrots, green beans, 1 cup of the broth, the soy sauce and sugar to skillet. Heat to boiling. Cover and cook over medium heat 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
• Stir in shrimp and lemon juice. Mix cornstarch and remaining broth until smooth; stir into shrimp mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Divide noodles among bowls. Top with shrimp mixture.

ASIAN NOODLES WITH SHRIMP AND EDAMAME

Steps:

• Bring a pot of water to a boil. Add the noodles and cook as the label directs, adding the edamame during the last 3 minutes of cooking. Reserve 1/2 cup cooking water, then drain the noodles and edamame.
• Meanwhile, puree the garlic, ginger, Sriracha, 1/2 tablespoon vegetable oil and 2 tablespoons water in a blender. Mix the lime juice, soy sauce and sesame oil in a small bowl.
• Heat the remaining 1 1/2 tablespoons vegetable oil in a large skillet over medium-high heat. Pat the shrimp dry and season with salt; add to the pan and cook, turning, until just pink, 2 minutes. Add the Sriracha mixture and cook, stirring occasionally, until the shrimp are cooked through, about 2 more minutes. Add the soy sauce mixture, noodles and edamame, herbs and the reserved cooking water and toss. Divide among bowls and drizzle with more sesame oil.

SHRIMP AND LEEK SOBA NOODLES

Steps:

• Line a fine mesh strainer with a double layer of cheesecloth and set over a large bowl.
• Bring a large pot of water to a boil. Add the soba and cook according to the package directions. Drain and rinse under cold water. Set aside.
• Meanwhile, put the kombu in another large pot with 6 cups of water. Bring to a simmer over high heat; adjust the heat and simmer the kombu for 5 minutes. Remove the kombu, then add the bonito flakes to the pot. Bring back to a simmer and cook for 3 minutes. Strain the mixture through the cheesecloth-lined strainer, return the liquid to the pot and stir in the mirin, soy sauce and vinegar. The broth can be used immediately, or cooled and refrigerated up to 3 days or frozen up to 1 month.
• Put the sesame seeds in a small skillet and toast over medium heat until lightly golden, about 3 minutes, swirling the pan frequently so they toast evenly. Set aside. The sesame seeds can be toasted and stored at room temperature in an airtight container for up to 2 days.
• Cut the leafy tops off of the bok choy and set aside. Cut the stems into bite-size pieces. Add the bok choy stems and ginger to the broth, bring a simmer and cook until the bok choy is just tender, about 5 minutes. Add the bok choy tops, shrimp and leek to the broth, bring back up to a simmer and cook until the shrimp are pink and just cooked through, about 3 minutes.
• Divide the soba among 4 deep bowls. Ladle broth, vegetables and shrimp into the bowls and sprinkle each with sesame seeds and radish. Serve with Japanese hot pepper seasoning on the side if using.

SHRIMP SOBA NOODLES

Steps:

• cook soba according to package directions.
• meanwhile mix the next ingredients together, set aside.
• heat oil in a wok or skillet, add garlic.
• add asparagus and cook 3-4 minutes.
• add shrimp and cook until they turn pink, 3 minutes more.
• add stock mixture and scallions, cook until heated.
• add soba noodles, toss to coat, serve.