A Stir Fry with Soba and Shrimp.
Sometimes just a simple stir fry is all you want for dinner! Just coming out of the winter season, spring calls for lighter fare. A Stir Fry with Soba and Shrimp is just what we need for a light, yet fulfilling, nutritious and flavorful supper! I am not even going to list measured ingredients because this stir fry adapts to any size pan you use and how many people you need to serve! I prepared two small organic soba bundles, drained and rinsed them so they would not stick together; then I tossed them in a bit of toasted sesame oil and a good sprinkling of furikake(Eden Shake) seasoning. Set the noodles aside.
Then in a medium fry pan or wok, coated with organic sesame oil (Eden), I combined a medley of chopped organic broccolini, asparagus, green onion, mushroom, red bell pepper and shredded cabbage. You can use any medley of vegetables that you want. I seasoned the vegetables with a bit more furikake and a good amount of shichimi togarashi(A Spice Affair).
Stir fry the vegetables on high for a few minutes until vegetables are softened but still bright, lower temperature to medium. Add some organic grape tomatoes and as much shrimp as you like(optional). Add a couple of splashes of tamari soy sauce and gently mix in the noodles. Remove from heat and cover to rest a few minutes. Serve in deep bowls and enjoy A Stir Fry with Soba and Shrimp. A dry Riesling wine is perfect!
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