Soba (and or Udon) noodles have a wonderful flavor that is terrific with shrimp and stir fried vegetables.
2 Oranges for fresh juice
2 Tbls. Mirin (rice wine)
1 ½ Tsp. Soy Sauce (organic)
1 Tsp. Rice Vinegar
1 ½ Tsp. minced Jalapeno
½ Tsp. grated fresh ginger root
1.5 lb. Large Shrimp peeled and deveined
6 Oz. Soba (substitute Udon) noodles
Vegetable Oil for Grill surface
Optional: Stir Fry Sauce (any flavor)
Select your own desired Vegetables for Stir Fry e.g.
Japanese Long Beans
Bell Peppers
Sugar Onions
Carrots
Snow Peas (optional)
Preparation
1. In a bowl combine the OJ, Mirin, soy sauce, vinegar, chile and ginger.
2. Shrimp marinade: Option 1; Use a few tablespoons of the dipping sauce for 10 minutes. Option 2: Rub shrimp with favorite seafood spices e.g. Paul Prudhommes Seafood Magic
3. Boil a large pot of salted water and add soba noodles until done. Remove from heat drain and set aside.(rinsing is optional).
4. Drizzle EVOO in a wok or other pan e.g. terracotta baking dish and sauté all vegetables until tender. Optional: Add stir fry sauce and stir until hot, remove from heat and cover.
5. Shrimp preparation: Option 1: Skewer and grill until done, Option 2: Toss into wok or terracotta baking dish and cook in EVOO until done.
6. Remove and serve all ingredients as separate dishes; Shrimp, veggies, noodle and dipping sauce on the side.
Looks tasty! Do you have a wok rig for your BGE?
ReplyDeleteNo rig necessary. Regular wok sitting on the grid, hold the handle, no heat on the hands...works fantastic, no rig or ring required. You don't have to be on top of the coals, you just go high heat and it works just fine.
ReplyDeleteNice cook. I like that orange dipping sauce, that could be used several ways.
ReplyDeleteThanks! I've been looking at using my existing wok in the BGE but I thought I'd need a way to get it closer to the heat. I'll have to give it a try on the grid.
ReplyDelete