I apologize in advance for the lack of pictures in this post. Not that you guys follow my blog for the pictures or anything. But I do think that it’s nice to have a visual with a recipe. Anyways & because, I made this stir-fry last night and I had no idea it was going to come out so delicious! Had I known, idda taken a few photos to jazz up the post or at least show you what it looks like.
Yesterday I was craving buckwheat soba noodles, so I bought some. The rest of this recipe came from ingredients I had on hand — minus the shrimp, I bought that too. The best thing about a stir fry is you can do just that: you can throw in any assortment of protein, veggies, and starch together, and ta-da, you have yourself a stir-fry. Not only that, but it’s a perfect weeknight meal since you can prepare it pretty quickly.
I didn’t measure exactly, but I’m going to estimate the quantities used.
- 1 lb peeled & deveined shrimp, (I used 21/30 but you can use any size)
- olive oil
- kosher salt and pepper
- 6 cloves garlic
- 10.5 oz package of buckwheat soba noodles
- 3 tsp Agave nectar or honey
- 2 tbsp soy sauce
- 1 heaping tablespoon of peanut butter
- 2 tsp grated ginger (I used a microplane here. I love microplanes.)
- canola oil
- 2 shallots, thinly sliced
- 2 small heads of broccoli, cut into florets
- 1.5-2 cups sugar snap peas
- juice of 1/2 lime
- chopped scallions (for garnish)
- Preheat oven to 400 degrees. Toss shrimp with olive oil, salt, pepper and 3 crushed garlic cloves. Roast until pink, about 8 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add some oil to the water, then add the soba noodles, stirring carefully to prevent sticking. Drain, add a tiny bit more oil to prevent sticking, and set aside. (I’m clearly really paranoid about the soba noodles sticking — I had a bad experience. They are a lot stickier than pasta.)
- Make the dressing: whisk agave or honey, peanut butter, soy sauce, grated ginger, a bit of water and about 4 tbsp canola oil, or however much you want to add I guess, in a bowl. I really didn’t measure the dressing so I’m sorry if this doesn’t come out right the first time, you may need to adjust the ingredients to achieve your desired flavor. I tend to like it a little sweeter so went heavier in the agave, but if you like the peanutty flavor, you know what to do.
- Heat some canola oil over medium heat. Add shallots, cook until starting to brown and caramelize, about 5 minutes. Add three chopped garlic cloves, stir until fragrant, about one minute. Add broccoli and snow peas, saute 3-5 minutes. Remove from heat and add a splash of fresh lime juice. Season with salt and pepper.
- Add vegetable mixture and shrimp to soba noodles. Pour dressing over the top and toss until well coated. Adjust seasoning if needed.
Let me know how this turns out! I served with fresh scallions on the top but you can add anything: chopped peanuts, pea shoots.. whatever floats your boat.