Cool Soba with Shrimp, Napa Cabbage, and Cilantro
Post date
Wednesday, December 23, 2009 - 14:51
Source of Recipe
The Boston Globe, July 19, 2009
Serves/Makes/Yields
4
Recipe Description
Ingredients
3 tablespoons soy sauce
¼ cup sake or dry sherry
1½ teaspoons grated fresh ginger
1 pound medium shrimp, shelled and deveined
2 tablespoons rice vinegar
1 teaspoon sugar
3½ tablespoons safflower oil
1 medium red bell pepper, thinly sliced
Salt
12 ounces soba
½ cup chopped fresh cilantro
3 cups thinly sliced napa cabbage
Preparation
- In a medium bowl, mix 1 tablespoon each soy sauce and sake or sherry with the ginger.
- Add the shrimp, toss to coat, and set aside to marinate for about 20 minutes.
- Meanwhile, in a medium bowl, vigorously whisk the remaining 2 tablespoons soy sauce, remaining 3 tablespoons sake or sherry, rice vinegar, sugar, and 2 tablespoons of the oil to blend, and set the dressing aside.
- In a very large skillet over high heat, heat 1 tablespoon of the remaining oil until it ripples.
- Add the shrimp (discard the marinade) and bell pepper and cook, stirring, until shrimp turns pink and pepper begins to soften, about 2½ minutes.
- Transfer to a bowl and set aside.
- Meanwhile, in a large saucepan over high heat, bring 2 quarts of water to a boil.
- Add 1½ teaspoons of salt and the soba, stir gently to separate the noodles, and cook, stirring occasionally, until just tender, about 3 minutes.
- Drain the soba in a colander, immediately rinse with cold tap water until cool to touch, and drain again.
- Transfer the soba to a large bowl, add the remaining ½ tablespoon of oil, and toss.
- Add the dressing and toss.
- Add all but about 2 tablespoons of the cilantro and toss.
- Arrange the soba in a large serving bowl, arrange the napa cabbage and the shrimp mixture attractively over the soba, sprinkle with the remaining cilantro, and serve at once.