Fried Soba Noodle (Buckwheat Noodle) with Shrimp

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A few weeks ago, I invited a student to our Arkansas home for lunch. He came from Vietnam and has not tasted much of other Asian Cuisine. I had introduced to him many other Cuisines beside Vietnamese food. So, I decided to cook this special dish, one of my husband’s very favorite, Buckwheat Noodles. During the lunch, he told me that the texture of the noodles is very rough but very interesting. It is a very healthy kind than any rice or flour noodles. If you have not eaten this kind of noodles, give it a try and you might change your way of eating noodles.

6 oz Unsalted Soba noodles, any brand of your choice
1 cup fresh bean sprouts
1 dozen shrimps, shelled, deveined and tails off
2 eggs, lightly beaten
1 tablespoon sesame oil
4 cloves garlic, peeled and finely minced
3 tablespoons canola/vegetable/corn oil
2 stalks cilantro, cleaned and cut
1 tablespoon fish sauce
1 tablespoon light soy sauce                                                                     
2 teaspoons sesame oil
Heat a large pot of water over medium-high heat and bring to a boil. Add in the soba noodles and cook for 8-10 minutes or until just tender. Remove with a noodle sieve and run over cold running water under the tap. Drain well. 
Heat a wok or frying pan with canola/vegetable/corn oil over medium-high heat. Add shrimps and stir-fry until opaque and pink. Remove cooked shrimp to a dish, add in sesame oil to the wok/frying pan and heated. Pour beaten egg and scramble until cooked and add minced garlic and stir-fry until lightly fragrant. Return cooked shrimp into the wok/frying pan, bean sprouts and soba noodles. Toss the ingredients until completely combined. Add in the fish sauce, light soy sauce, chopped cilantro and sesame oil. Toss well and add more seasoning if you prefer saltier. Turn off heat and transfer to a serving dish. Enjoy!
This entry was posted in Chindian Recipes, Rice and Noodles, Speciality - Buckwheat. Bookmark the permalink.

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