Sesame Soba Noodles with Pickled Shrimp
For the Pickled Shrimp:
1 Stalk of Celery, Cut into 1" pieces
1/2 Red Onion, Thinly Sliced
1/2 Lemon, Thinly Sliced into rounds
Salt, to taste
3 Cups Water + 1/2 Cup water
1/2 Lb. Shrimp, tails on
1/4 Bulb Fennel, Sliced + 1 fennel frond, chopped
1/2 C. White Vinegar
2 Garlic Cloves, Minced
1/2 teaspoon crushed red pepper
1 tablespoon capers and juices
2 teaspoons mustard seed
In a medium pot, combine the celery, half the onion, half the lemon, a pinch of salt, and 3 cups of water. Bring to a boil, reduce heat to low, and simmer for 5 minutes. Add shrimp and remove from heat. Cover. Set aside for 5 minutes, until shrimp are pink.
in a 1-quart canning jar, layer the shrimp, remaining onion, remaining lemon, fennel & fronds, garlic, capers and mustard seed. Discard the cooking liquid. Add vinegar and remaining 1/2 cup of water. Place in fridge at least one day and up to four.
Prior to serving over soba noodles, heat through over medium heat in 1 tbsp. cooking oil
For the Soba Noodles:
1/4 lb. Soba Noodles
Pinch of Salt
1/4 C. Honey
1/4 C. Soy Sauce
2 Tbsp. Rice Vinegar
3 Tsp. Sesame Oil
1 Garlic Clove, Minced
1 Tbsp. Peanut Butter, melted
1/2 C. Frozen Shelled Edamame, thawed
Bring a pot of salted water to a boil. Add the soba noodles. Cook for a few minutes, until al dente. Meanwhile, combine the honey, soy sauce, vinegar, sesame oil, garlic, and peanut butter. Whisk to combine. Drain noodles and place back on low heat. Add sauce to combine. Stir in edamame. Top with pickled shrimp and onions.
1 Stalk of Celery, Cut into 1" pieces
1/2 Red Onion, Thinly Sliced
1/2 Lemon, Thinly Sliced into rounds
Salt, to taste
3 Cups Water + 1/2 Cup water
1/2 Lb. Shrimp, tails on
1/4 Bulb Fennel, Sliced + 1 fennel frond, chopped
1/2 C. White Vinegar
2 Garlic Cloves, Minced
1/2 teaspoon crushed red pepper
1 tablespoon capers and juices
2 teaspoons mustard seed
In a medium pot, combine the celery, half the onion, half the lemon, a pinch of salt, and 3 cups of water. Bring to a boil, reduce heat to low, and simmer for 5 minutes. Add shrimp and remove from heat. Cover. Set aside for 5 minutes, until shrimp are pink.
in a 1-quart canning jar, layer the shrimp, remaining onion, remaining lemon, fennel & fronds, garlic, capers and mustard seed. Discard the cooking liquid. Add vinegar and remaining 1/2 cup of water. Place in fridge at least one day and up to four.
Prior to serving over soba noodles, heat through over medium heat in 1 tbsp. cooking oil
For the Soba Noodles:
1/4 lb. Soba Noodles
Pinch of Salt
1/4 C. Honey
1/4 C. Soy Sauce
2 Tbsp. Rice Vinegar
3 Tsp. Sesame Oil
1 Garlic Clove, Minced
1 Tbsp. Peanut Butter, melted
1/2 C. Frozen Shelled Edamame, thawed
Bring a pot of salted water to a boil. Add the soba noodles. Cook for a few minutes, until al dente. Meanwhile, combine the honey, soy sauce, vinegar, sesame oil, garlic, and peanut butter. Whisk to combine. Drain noodles and place back on low heat. Add sauce to combine. Stir in edamame. Top with pickled shrimp and onions.
