Updated: Aug 5, 2020
My husband has been out of town all week, so I ended up making the boys hamburgers last night but opted to make another amazing meal from Platejoy, with a few tweaks as usual. I told my husband that I was taste testing the recipes and would make him some of the "winners" when he got home....lol. Let's just say, they are mostly all turning out to be winners so far! I definitely feel the difference between when I eat processed food and when I make meals from scratch. My energy levels go way down and I get cranky when I eat processed.... who knew all of those nutritionists were right?!?
Spicy Shrimp, Soba and Shiitake Stir Fry
2 tbsp tamari
2 tbsp sriracha
1/4 cup sesame oil
8 ounces soba noodles
1/2 cup water
1 1/2 cups shredded cabbage
4 cups shiitake mushrooms
1 cup coarsely chopped shishito peppers
1 Ib shrimp, deveined and tails off
In a small bowl, whisk 4 tsp lime juice, tamari and sriracha. Gradually add 4 tsp of sesame oil and whisk until well combined. Add more sriracha if desired and set aside.
Rinse soba noodles in warm water to loosen and leave in colander.
Meanwhile, in a wok, add 4 tsp sesame oil over a medium high heat.Add shredded cabbage and shishito peppers and cook for about 8 minutes, until the cabbage has been cooked down. Take off heat and place in a bowl.
Thinly slice the shiitake mushrooms. In the wok, heat an additional 4 tsp of sesame oil and add the shiitake mushrooms. Cook for about 6 minutes, stirring occasionally. Take the shiitake off the stove and add them to the bowl with your cabbage and shishito.
Add another 4 tsp sesame oil to your wok and add in the shrimp. Start cooking the shrimp and gradually add in the sauce. Cook for about 2 minutes, add in the soba noodles and water. Toss together until fully cooked, around 3 more minutes. Put the burner to simmer.
Add in your cabbage, shishito and shiitake to the wok. Combine all ingredients while simmering. Plate and enjoy.