Wow, what a week its been. And before I can even think of digging into one of my favorite recipes, I have to say thanks. Thank you, thank you, thank you.
This week Maria and I launched Cookie Cravings, Two Peas and Their Pod’s first foray into the cookbook arena and another publishing adventure for me. We both agree its been such a rewarding project to create and finally share with our readers.
So again, thank you, thank you, thank you for all of you for your amazing feedback and support; I can finally uncross my fingers and toes thanks to the digital delivery process going off without a hitch. If you haven’t already, visit my cookbook page for all of the cookie details.
And now on to two of my favorite ingredients. Garlic. Shrimp. Noodles. Oh wait. That’s three. Well, you’re going to have to work with me here, I’m an art person not an accountant.
This recipe sings spring: light and easy with bright notes and just the right amount of savory belly filling buckwheat noodles. If you have a hard time finding soba noodles, although it seems most grocers carry them these days, use whole wheat spaghetti noodles. BTW, did we ever decide who invented the noodle anyway? I think the Italians and the Japanese are still arm wrestling for that claim d’ fame.
Sometimes I toss the shrimp on the barbeque grill, sometimes I broil them in the oven at 400 degrees F for 10-12 minutes. But most of the time I pull out my stovetop grill pan (the bottom of my panini press) season with a bit of salt and a swath of grapeseed oil and off to the fire they go.
But my love for this dish truly lies in the simple sauce. Ponzu is the body, the less salty cousin to soy sauce and infused with citrus, usually orange or lemon, and with a hint of sweetness thanks to a sprinkling of sugar and this topping gently envelops each toothy noodley strand.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
- for the sauce
- ¼ cup ponzu sauce, found in the Asian aisle of most grocers
- ½ teaspoon dark sesame oil
- ½ 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)
- ¾ 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
- ½ jalapeno, thinly sliced
- ¼ cup cliantro, chopped
- 1 green onion, chopped for garnish
- 1 lime, quartered and sliced
- In a small bowl, combine all sauce ingredients and mix until sugar dissolves. Set aside.
- Fill a large pot ⅔ 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.
- 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.
- 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.
- 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.