Grilled Shrimp with Spicy Ginger Noodles

 

                    Also known as soba, buckwheat noodles (made rom buckwheat flour) became popular in Japan during the late 1800's. Fat and cholesterol free, the are a good source of magnesium, lean protein, and thiamine.

Serve 4

• 8 ounces soba noodles
• 2 teaspoons minced fresh ginger
• 2 garlic cloves, minced
• 2 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• 1/3 cup grapeseed oil plus 2 teaspoons
• 2 teaspoons sriracha sauce
• 2 ounces snow peas, julienned
• 4 scallions (green and white), thinly sliced
• ½ orange bell pepper, seeded and julienned
• 2 tablespoons toasted sesame seeds
• 16 medium shrimp, shells removed and deveined
• Salt and black pepper

1. Bring a large pot of salted water to a boil, cook the noodles until al dente, 2 to 3 minutes ; drain and rinse with cold water.
2. In a large bowl, combine the ginger, garlic, vinegar, soy sauce, 1/3 cup grapeseed oil, sriracha, snow peas, scallions,bell pepper and sesame seeds ; add the noodles, mix well with your hands, and adjust the seasonings.
3. Prepare a cast-iron skillet by putting it over medium-high heat until it is very hot.
4. Toss the shrimp with 2 teaspoons grapeseed oil and salt and pepper to taste, and sear on both sides until cooked through, about 1 minute per side.
5. Divide the noodles among 4 bowls or plates, and top with the shrimp.

BON APPÉTIT