Soba Noodle Shrimp Stir Fry

ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

I recently discovered that my local A&P supermarket has a large Asian specialty section, including soba noodles. In the past, I’ve had somewhat of a difficult time finding soba noodles and I am so thankful to have easy access to them now. Adding soba noodles to a stir fry dish makes all the difference in creating a higher caliber dish.

What you’ll need:
1 1/2 lbs Argentinian red shrimp
2 tbsp vegetable oil
1 tbsp powdered ginger
3 serrano chilies, chopped
1 large head bok choy
8 oz crimini, oyster, and shiitake mushrooms
3 scallions, chopped
3 cloves garlic, chopped
1 tbsp oyster sauce
1 tbsp sesame seeds
1 tbsp cilantro, dried
2 cups chicken stock
8 oz soba noodles

Directions:
Cut the bok choy stalks into half-inch pieces.

Soak the noodles in a pot of cold water for 15 minutes.

Heat the vegetable oil over medium heat in a large saute pan or wok. Stir in the garlic, peppers, and scallions. After 2 minutes, add in the bok choy stalks and mushrooms. Saute for 5 minutes and pour in half of the chicken stock.

Cook the noodles until soft.

Stir in the shrimp and the remainder of the chicken stock. Turn the heat up to high and pour in the oyster sauce, ginger, sesame seeds, and cilantro. Stir and add in the noodles. Cook for 2 minutes and serve in bowls.

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