Sunday, July 24, 2011

Soba Noodles with Ginger Lemon Shrimp and Veggies

This week was hot. Way too hot.

I have never been one to shower twice a day. I'm sorry, but I think that showering once, preferably right before bed so you don't get your sheets all dirty, is more than enough. But with weather like last week's, I can't see myself showering less than twice a day. I even wanted to shower three times on several days.

The heat and humidity was ridiculous! And yes, I know there are many places that suffer from more heat than Boston did last week, but let me just say that I wasn't prepared for it. Who am I kidding, I'm never prepared for that much heat.

I am a white-skinned-freckle-clad-redhead, I am NOT made for so much sun!

Anyways, despite all the heat, I managed to be productive. Not so much when it came to cooking, but I did do a whole lot of writing and packing.

Tonight however, I decided it was necessary to cook. I need to get rid of most, if not all, of the food in my fridge and freezer, so I must cook all I can. Still, it's very hard to cook for one (as I've said time and time again), so I really don't expect to be able to finish everything in my kitchen before I leave on Friday.

Here is a recipe I created on my own tonight. It actually turned out pretty good and it was quite simple to make. My shrimp addiction is still going, so you'll find dinner tonight was based around frozen shrimp.

Soba Noodles with Ginger Lemon Shrimp and Veggies (recipe made for one serving)

  • 1 serving of soba noodles
  • 1 tablespoon olive oil
  • 1 small shallot, finely chopped
  • 5 jumbo frozen shrimp, cooked peeled and deveined, thawed
  • 1 teaspoon ginger paste
  • Juice of half a lemon
  • 3 baby portobello mushrooms, sliced
  • 5 brussels sprouts, halved
  • 1 tablespoon soy sauce
  • S & P
  1. In a pot, bring 3 cups water to a boil. Season with salt. Add soba noodles and cook according to package, about 5 minutes. Remove noodles from heat, rinse and place in colander. Rinse with cold water and strain.
  2. Heat olive oil in a large saucepan over medium high heat. Once oil is hot, add shallots and cook until clear, about 3 minutes. 
  3. In a small bowl, combine ginger paste and lemon juice. Season with S & P. Add shrimp to marinade and let stand until ready to use. 
  4. While noodles cook, add brussels sprouts to shallot and cook until slightly browned, about 3 minutes. Add brussels sprouts and cook until slightly browned, about 3 more minutes.
  5. Add mushrooms to pan and drizzle with soy sauce. Cook for one minute. Add shrimp, along with the marinade, and cook for 2 more minutes, stirring occasionally. 
  6. Turn heat off and add soba noodles to pan. Stir to combine and serve. 

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