Make these chilled soba noodles, an antidote to the July heat
Pasta salad graces plenty of Southern tables in the summer, but cold noodle dishes don’t have to start with macaroni and end with mayonnaise dressing. Chilled buckwheat soba, for example, is common warm-weather fare in Japan, and pairs perfectly with shrimp for an ultra-quick supper.
Most shrimp, especially the peeled and deveined varieties available in the grocery store, have subtle flavor. To imbue more delicate brininess into the noodles, use the shrimp poaching liquid to boil the soba. (To make this a 5:60 Challenge, purchase shell-on shrimp, peel the shrimp, and use the shells to make a quick stock that will impart a deeper shrimp essence in the final dish.)
First bring a large saucepan or pot of salted water to a boil, then add the shrimp, tick the heat down to maintain a simmer, and cook just until they’re opaque. Medium to large shrimp can cook in as little as one minute, while extra-large and jumbo may need up to two. Keep an eye more on the shrimp than on the clock. Use a slotted spoon to transfer the shrimp out of the water and into a colander to reserve all the poaching liquid. Rinse the shrimp in cold water to chill and stop the cooking, then transfer the seafood to a bowl to make room for the noodles.
Soba, like shrimp, can go from perfectly cooked to mushy in a matter of seconds, so it is also important to pay close attention as they cook. Just like the shrimp, you’ll bring the water to a boil, add the noodles, and then reduce the heat — this time as low as possible. Cook the noodles at a very gentle simmer until they just go from hard to tender in the center.
To season the dish, I like a simple mixture of soy sauce, sesame oil, and a touch of sugar in a 4:2:1 ratio, but feel free to play around with amounts to suit your taste. Sliced scallions make for a lovely garnish if you’ve got them, but this simple supper is delicious all on its own.
- Salt
- 1 pound shrimp, peeled and deveined, thawed if frozen
- 12 ounces dried buckwheat soba noodles
- 1/4 cup soy sauce, plus more to taste
- 2 tablespoons toasted sesame oil, plus more to taste
- 1 tablespoons granulated sugar
- Optional: Sliced scallions, for serving
- Bring a large saucepan of salted water to a boil over high heat. Add the shrimp, reduce the heat to medium-high, and simmer until they begin to turn opaque, 1 to 2 minutes, depending on their size. Use a slotted spoon to transfer the shrimp to a colander, reserving all of the water in the saucepan. Rinse the shrimp with cold water to stop their cooking. Drain well and transfer to a large bowl.
- Return the water in the saucepan and bring to a boil over high heat. Add the soba noodles. When the water returns to a boil, reduce the heat to low and simmer until the noodles begin to turn tender, about 2 minutes. Drain in the colander and rinse with cold water until chilled. Drain well and add to the bowl with the shrimp.
- In a small bowl, whisk together the soy sauce, sesame oil and sugar until the sugar dissolves. Pour over the noodles and toss gently until the noodles and shrimp are evenly coated in the sauce. Season to taste with additional soy sauce and sesame oil. Serve topped with scallions, if desired. Serves 4.
Nutritional information
Per serving: Per serving: 478 calories (percent of calories from fat, 22), 29 grams protein, 69 grams carbohydrates, trace fiber, 12 grams fat (trace saturated fat), 143 milligrams cholesterol, 1,697 milligrams sodium.RELATED:
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