This is the perfect recipe for a light and healthy noodle dish. Great to be served on a hot or chilly day! I find myself stir frying vegetables a lot because you can throw almost any vegetable in!  Each of the recipes below can be used for other dishes as well. Luckily for all my non shellfish eaters this recipe is easy to change up the protein while reserving the same flavor concept, or remove the protein at all & keep it plant based. Feel free to add different veggies in and don’t be afraid to throw red pepper flakes in for that extra kick!  To complement the bowl I like to add furikake or sesame seeds, sliced radishes, micro cilantro, and crushed cashews on top!

INGREDIENTS

Sesame Miso Sauce

• 2 tbsp sesame oil

• 1 tbsp white miso 

• 1 inch piece of ginger

• 2 cloves garlic

• 2 green onions, chopped

• ¼ cup chopped cilantro 

• 2 tbsp tamari

• 1 tbsp rice wine vinegar 

• 1 dash maple syrup

• Dash of chili flakes (optional)

• 1 pack of soba noodles 

Herb cast iron shrimp 

• 1 tbsp garlic paste

• ¼ cup chopped cilantro

• 12-15 shrimps, peeled + cleaned 

• 1 tbsp mirin

• 2 tbsp salted butter

• 1 tsp maldon salt 

• 1 tsp cracked black  pepper

Stir fry vegetables 

• 1 inch ginger 

• 1 tbsp sesame oil

• 1 pinch of maldon salt 

• 1 dash coconut aminos  

• ½ cup sliced cabbage

• 1 head broccoli

• ¼ cup edamame

• 2 small zucchinis ,sliced 

• 2 rainbow carrots ,sliced 

• 1 handful of snap peas

INSTRUCTIONS

Prepare a pot of boiling water for noodles. 

1. Marinate shrimp in garlic paste and cilantro.

2. To make the sauce combine all ingredients into a food processor and process until smooth or desired consistency.  

3. Preheat a cast iron skillet for the shrimp and a wok for the sitrfry. 

4. Drizzle sesame oil in both wok and cast iron skillet. Once hot add shrimp in one layer in cast iron over medium heat and let sit until browned on one side then flip. Drizzle in mirin and let cook till cooked through.

5. Add ginger to the wok and saute your carrot and zucchini for 2-3 minutes. Next add in your cabbage, broccoli, snap peas and edamame. Add in coconut aminos and salt and stir fry for 4-5 minutes, try to avoid browning your vegetables. 

6. Drop soba noodles into water and cook according to the package. Once done strain and mix with the peanut sauce, reserve some sauce to drizzle on top for presentation.  

7. To plate lay to one side your noodles, vegetables down the middle and shrimp on the other side. 

8. I like to sprinkle furikake onto my vegetables and squeeze lime on top of my whole dish, and finish off with more sauce and micro cilantro.  

9. Serve immediately while still warm + delicious!  Bon Appetit!

Enjoy!

Let me know your what you think below in the comments below and tag me on Instagram! @gabrielleskitchen__