I’ve discovered toasted sesame oil and it’s my new obsession. I honestly think I could eat these soba noodles with just sesame oil. But they’re way better with a little garlic, ginger, and lime. And shrimp, because protein.
I adapted this recipe from Baker By Nature’s super simple garlic ginger shrimp soba noodles. And they are just that – super simple! Nothing beats an easy weeknight meal, and lately I’m really into simple noodle dishes with garlic and herbs. I think this is stemming from the Pepper’s spicy clams with pasta I made a few weekends ago. Sometimes all you need is some carbs and a stick of butter…or if you’re getting married in a month, some complex carbs and some sesame oil. Either or.
- 12oz soba noodles
- 1/4 cup sesame oil (I bought my toasted sesame oil at Central Market)
- 2 tablespoons soy sauce
- 1 large shallot, thinly sliced
- 2 teaspoons fresh ginger, peeled and grated
- 8 garlic cloves, coarsely chopped (I used four large cloves)
- 1 pound large shrimp, shelled and deveined
- Zest and juice of one large lime
- 3 scallions, finely chopped
- 1/2 cup chopped cilantro
- 1/2 teaspoon crushed red pepper flakes
- 1 avocado
- 1 head of broccoli, chopped into florets
- sea salt and black pepper
- Lime wedges, for serving
- Preheat your oven to 400 degrees. Roast the broccoli with some sesame oil, olive oil, salt and pepper for about 10 minutes.
- Bring a large pot of water to a boil. Add the soba noodles and cook according to package directions, stirring occasionally, until tender. Drain and rinse noodles under cold water. Transfer noodles to a large serving bowl.
- Combine two tablespoons of sesame oil with the soy sauce. Add to the noodles and toss.
- Prep your shrimp. Combine the lime zest and juice with a few tablespoons of sesame oil. Add the shrimp and season with salt and pepper, then set aside.
- In a skillet, heat 1 tablespoon of sesame oil. Add the shallots and ginger cook over medium heat, stirring until golden brown and crisp for about three minutes. Using a slotted spoon, transfer the shallot mix to a paper towel lined plate.
- Pour some more sesame oil into your skillet and cook the garlic over very low heat for two minutes or until golden, then add to the delightfully crispy ginger and shallot mixture.
- Cook the shrimp in the skillet for about a minute or so on each side, just until they turn pink.
- Divide your noodles into bowls. Add the roasted broccoli and shrimp, and top with the scallions, cilantro, crushed red pepper, fried ginger-shallot-garlic mixture, and sliced avocado.