Cold Soba Noodles and Shrimp
Words cannot express how much I love this dish. I think it’s because it is so fast to make, yet it is jam-packed with flavor. I first tried cold soba noodles last summer when the temperatures were sweltering. I needed something that wouldn’t require the stove to be on long. That’s when I read about cold soba noodles. Nigella Lawson had her own version of soba noodles, and over time I came up with my own! This dish tonight is in honor of Chinese team Newbee. Let’s pause and learn more about them:
Newbee’s current team consists of Hao, Mu, kpii, Kaka and ChuaN. This team has 3 players that are former The International champions. Hao, Mu and Chuan have all won the biggest tournaments in Dota 2 history. They are mechanically sound and disciplined in their play, boasting a very high win record.
Prior to the Manila Majors they were in a 22 win streak, never dropping a game to any other pro team. They are currently a front runner in the current Manila Major and well poised to take it all the way. The only team remaining in their way to the Grand Finals is OG. OG is quite formidable and will not fall easily. Newbee will need to bring their A-game and make minimal mistakes to take them out. Is it Newbee’s time to once again become the champions? We will know in a couple of days as the Manila Major wraps up this weekend!
And now onto the recipe!
These soba noodles are a cool, soothing change from the everyday hot dinner. The sauce is tangy, salty, yet has a residual heat from the Sriracha. I love how simple, fast, and delicious this dish is. I hope this summer you give this recipe a try. Let me know what you think of it. I’d love to hear from you! Have an awesome night everyone and let’s get cooking! 🙂
Cold Soba Noodles and Shrimp
Courtesy of: Lisa aka The Noob Chef
Yields: 3 servings
- 1 lb. shrimp, de-veined and shelled
- 6 oz. soba noodles (or 2 bundles)
- 1/2 cup dark soy sauce
- 1 tbsp. Sriracha
- 1 tbsp. honey
- 1 tsp. rice wine vinegar
- 1 tsp. sesame oil + 1 tsp. for cooking shrimp
- salt to taste
- Garnish: 1 green onion chopped & a pinch of toasted sesame seeds
- Boil the noodles in a medium sized pot for 4-5 minutes. As they are boiling, fill a mixing bowl with ice cubes. Once the noodles are cooked, drain, and pour them into the bowl of ice cubes to stop the cooking. Carefully toss the noodles around in the ice cubes to cool down quickly.
- In another mixing bowl, mix together the soy sauce, honey, sriracha, rice wine vinegar, sesame oil, and salt. Set aside.
- In a small skillet, cook the shrimp over medium heat with 1 tsp. of sesame oil for 3-4 minutes or until pink and tender.
- Drain the cold soba noodles once more to get rid of the ice cube water and pour back into the mixing bowl. Pour the sauce on the soba noodles and mix to combine thoroughly. Toss in the shrimp and mix to combine.
- Plate the noodles and shrimp evenly on plates, garnish with chopped green onions and sesame seeds and serve!