Shrimp & Soba Noodles

Recipe Directions

1. For best results, take the shrimp out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the shrimp longer than this recipe card indicates.
2. Fill a 6-quart pot 2/3 of the way full with water. Put the pot on the stove over high heat. Add 2 tbsp of salt to the water. (The water should taste salty). When the water is boiling, start step #3.
3. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Add the snap peas, bok choy, carrots, garlic and ginger (a) to the pan. Season with a pinch of salt and pepper. Stir once, cook for 1 minute, and then stir again.
4. Now add the soba noodles (b) to the pot of boiling water. Cook for 4 minutes.
5. When the noodles have cooked for 1 minute, add the shrimp (c) to the pan of vegetables. Season with a pinch of salt and pepper. Turn the heat down to medium and cook for 1 minute without stirring, then flip over using tongs, and cook for another minute. (If you are preparing 4+ servings, cook the shrimp for 2 minutes on each side). Stir and turn the heat off but keep the pan on the burner.
6. When the noodles have cooked for 4 minutes, pull one noodle out and taste it. If the noodle is tender when you bite it, the noodles are ready. If not, cook for another minute.
7. Pour the cooked noodles into a strainer in your sink and let the water drain completely. Add the noodles to the pan of shrimp & vegetables. Use tongs to stir the ingredients together. Pour the black bean garlic dressing (d) into the pan. Stir again to coat the shrimp and noodles with the dressing.
8. Use a dinner spoon to smear the caramelized onion puree (e) across the middle of your serving plates. Spoon the shrimp, vegetables and noodles on top of the puree.