Kung Pao Shrimp + Soba Noodles

By Dane Feldman

Photo by Dane Feldman.

Kung pao shrimp is one of my favorite ways to cook shrimp at home, which is one of the main reasons why we grow kung pao peppers in our garden. Now that we are transitioning into mid-fall, though, it is often considered necessary to serve heavier dishes, which is why I serve this shrimp dish with soba noodles.

What you’ll need:
1 1/2 lbs jumbo shrimp
2 cups fish stock
1 cup string beans, diced
1 cup cauliflower, chopped
3 scallions
2 tbsp olive oil
2 tsp garlic, crushed
1 tsp soy sauce
4 kung pao peppers
1 package soba noodles

Mince one of the kung pao peppers.

Heat the olive oil in a large skillet. Stir in the garlic, minced pepper, scallion, and soy sauce. Saute for about a minute to combine and add half of the fish stock. Add the string beans and cauliflower and cook for two minutes.

Cook the soba noodles.

Pour in the remaining fish stock and cook for two more minutes. Stir in the shrimp and cook for approximately three minutes per side. Add the noodles to the skillet and stir to combine.

Serve in bowls and garnish each bowl with a kung pao pepper.