I rarely rarely want pasta, or, actually, a stir-fry, but for some reason, this weekend I was pretty set on a soba noodle stir fry. Maybe because it’s colourful, and veggies are finally looking appetizing after the longest winter ever. Anyway, we opted for a shrimp stir-fry, and it turned out so so well. It’s not quite a recipe, but I’m hoping to be able to recreate it.
- soba noodles
- 2 bags frozen uncooked shrimp (this was my answer to a “lots of shrimp, please!” text while I was grocery shopping)
- 1 red bell pepper, diced
- 1 head of broccoli, in florets
- 2 portabello mushrooms, peeled and cut into chunks
- 6 cloves of garlic
- (I didn’t use ginger, it probably would have been nice)
- 1 jalapeno pepper, finely chopped
- soy sauce (lots)
- 2 tablespoons brown sugar
- splash tabasco sauce
- splash oyster sauce
- olive oil
Fry the garlic and jalapenos in the oil, add the mushrooms, then the shrimp, then the broccoli, then the red pepper, gradually. Add a lot of soy sauce for flavour, and to add liquid for frying. Boil the soba noodles. When everything looks fried and cooked, add the tabasco sauce, oyster sauce, and scallions, along with a bit more soy sauce. Dissolve the brown sugar in the liquids, and add the noodles. Make sure everything is mixed together well, and add the coriander.
This was exactly what I wanted for dinner last night. It felt summery, too, I think because the broccoli and peppers were still crispy, barely cooked. You definitely do not need to add salt here.