It’s all about shrimp these days! I’m always looking to save money on groceries so I buy a lot of frozen shrimp when it comes on sale. (raw – never cooked – tastes like rubber to me and has far too much salt!). So when I realized that I had 4 large bags in my freezer, it was time to think up some recipes! Btw, yesterday’s groceries were $140.00 and consisted of two fish and mainly fruits and veggies! Is anyone else appalled at the rising prices of food? I know it’s much more expensive in Canada but I’d be curious to hear what others are experiencing.
The rest of the ingredients came from bits and pieces found in the crisper. Some leftover red pepper, spring onions and edamame from a previous dish (healthy potato salad) were used to create this Asian flavoured dinner.
Most often, I would add lemon to this dish but I only had limes so that`s what it got and it really made a delightful difference in the flavour. I love the addition of lime to shrimp and it gave a zesty personality to the buckwheat noodles as well.
This dish is so simple and comes together in no time. Soba noodles have a lovely nutty flavour that adds another dimension but you can use rice pasta or couscous, or freekah.
Edamame is just a fancy name for green soybeans but it is full of valuable nutrients. It contains fiber, protein, iron and Vitamin A and Vitamin C, just to name a few. And best of all – they are delicious!
Some of these ingredients and flavours may be out of the comfort zone for some of you but I would really recommend giving it a try. The flavours speak of Summer and it gives you what I like to call that `clean` feeling. You know that feeling – after you eat you feel as though you`ve had enough but you`re not full? Best feeling ever! Do you have that `feel factor’ with your meals? I would love to hear what foods make you feel clean and light. Cheers, everyone!
- 12 ounces soba noodles (buckwheat noodles)
- 10 ounces package frozen edamame
- 1/2 red bell pepper, finely chopped
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon Asian Chile Sauce
- Juice of 1 lime
- dash of pepper
- 1/2 pound of medium shrimp, peeled and deveined
- 1/2 cup spring onions
- 1 tablespoon extra virgin olive oil
- 1 teaspoon low-sodium soy sauce
- Combine garlic, ginger, Asian chile sauce, juice of lime, and pepper, mixing well. Add shrimp, ensuring it is coated with mixture but not mixing too aggressively – shrimp is delicate! Give this ten minutes to marinate.
- Bring a large pot with salted water to boil. Add soba noodles and cook according to directions. Add edamame in the last 2 minutes of cooking. Drain and rinse with cold water.
- Heat olive oil in medium sized saucepan on medium high heat. Add red pepper and 1/4 cup spring onions, sautéing for 3 minutes or until soft.
- Add shrimp mixture, cooking on each side no more than 1 1/2 minutes. Add soy sauce to pan, mixing well.
- Add soba and edamame, turning heat to low while all ingredients are combined and noodles can soak up the flavours.
- Remove from heat and serve immediately. Top each serving with remaining spring onions.