Soba Noodles With Grilled Shrimp And Cilantro Recipes

Steps:

• Bring a large pot of water to a boil; add the noodles and cook, stirring, until tender, 4 minutes.
• Drain and rinse under cold water.
• In a medium bowl, combine 2 tablespoons of the oil with the soy sauce, tamari and agave syrup; add the noodles and toss.
• In a skillet, heat 1 tablespoon of the oil.
• Add the shallots and cook over moderate heat, stirring, until golden brown and crisp, 3 minutes.
• Using a slotted spoon, transfer the shallots to paper towels.
• Add the garlic to the skillet and cook over low heat until golden and crisp, 2 minutes; transfer the garlic to the paper towels.
• Light a grill or preheat a grill pan. In a bowl, combine the lime zest and juice with the remaining 1 tablespoon of oil.
• Stir in the shrimp and season with salt; grill the shrimp over high heat, turning once, until glazed and just white throughout, 3 minutes.
• Arrange the noodles on a large platter.
• Sprinkle with the scallions, cilantro, crushed red pepper and the fried shallots and garlic.
• Arrange the shrimp on top and serve with lime wedges alongside.

Steps:

• Heat the oven (or a toaster oven) to 300. Bring a large pot of salted water to a boil. In another large pot, bring 10 cups of water to a boil; stir in the bonito flakes, turn off the heat and steep for 10 minutes, no more. Strain into a large bowl; discard the flakes.
• Put the soy sauce, mirin, sugar and a pinch of salt in the pot you used to make the broth; bring to a boil. Let it boil for a minute, then add the bonito stock; bring it back to a boil, and transfer 6 cups to a separate pot and keep hot. (This will be the broth for the soup; what remains is for cooking the eggs.) Toast the nori in the oven until slightly crisp, about 5 minutes. Cut into quarters and set aside. Crack the eggs into a bowl or a large measuring cup with a spout and beat until frothy.
• Cook the noodles in the boiling water until just tender, 3 to 4 minutes, then drain, quickly rinse under cold running water and drain again. Put a portion of noodles into each of four soup bowls. Using a circular pouring motion, slowly stream the eggs, 1/3 at a time, into the smaller amount of boiling broth; as the first third sets, add the second; as the second sets, add the third, then turn off the heat and let the eggs sit for a minute. In the meantime ladle the stock (the one without the eggs in it) over the noodles. Use a slotted spoon to scoop a portion of the egg into each bowl, garnish with the nori and scallions and serve.

Steps:

• Soak eight 6-inch-long wooden skewers in water, 10 minutes. In a bowl, combine orange juice, mirin, soy sauce, vinegar, chile, and ginger. In another bowl, marinate shrimp in 3 tablespoons sauce, 10 minutes.
• In a large pot of boiling salted water, cook noodles according to package instructions. Drain and rinse noodles with cold water.
• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Thread shrimp onto skewers. Cook, turning once, until shrimp are opaque throughout, 3 minutes. Serve shrimp and noodles with desired toppings and remaining sauce for dipping.