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June 5 2018

Green Tea Soba Noodle Shrimp Bowl

My recipe this month is another cool dish for a hot summer day. It is a green tea soba noodle shrimp bowl that will keep them asking for more. Till next month, Bon appetite.
Green Tea Soba Noodle and Shrimp Bowl                serves 4
1 Lb. – 31/40 p&d shrimp
2TB.- Sesame oil
¼ Cup - garlic Thai chili sauce
 
  1. Place a sauté pan on stove on medium high heat.
  2. Add oil, then the shrimp.
  3. Toss to cook half way.
  4. Add the Thai chili sauce and too to coat and to finish the cooking process.
  5. Pull off stove and let rest.
 
Ginger, Sesame Soy Vinaigrette:
1Tb. – fresh ginger (minced)
2tsp. - sriracha sauce
¼ Cup – Rice Vinegar
¼ Cup – Mirin
¼ Cup – Light corn syrup
¼ Cup – Grape seed oil
1Tb. – Sesame oil
1 Oz. Soy sauce
1Tb. – Toasted sesame seeds
1 Pinch – Black Sesame seeds
 

Mix all ingredients in a mixing bowl and chill. Best if made at least one day ahead. 
2Lb. – Cooked green tea soba noodles
1 – Cucumber – (peeled, deseeded, and julienned)
1 – Carrot – (peeled, julienne)
1 bunch scallions – rinsed and diced
½ Lb. - Toasted Cashews chopped
1 Cup – Ginger, Sesame Soy Vinaigrette
 
  1. In a large mixing bowl, toss the noodles and dressing until well coated.
  2. Place in 4 bowls, and divide the shrimp and place on top of noodles.
  3. Divide the cucumbers and carrots on the top.
  4. Sprinkle the cashews and the scallions for garnish.
  5. Serve with chop sticks.