Servings: 4
Shrimp and Pickled Vegetables Soba Bowl
Ingredients
Pickled Vegetables
- 1 small daikon (about 10 oz/280g), peeled
- 1 large carrot, peeled
- 2 Persian cucumbers, peeled (half of an English cucumber or 2 small Japanese cucumbers work also)
- 1/2 cup (118ml) + 2 TBS rice vinegar
- 1/4 cup (48g) sugar
- 1 tsp fish sauce
- 1 tsp sesame oil
Soba Noodles
- 3 bundles of soba noodles (~13 oz/360g)
- 1/3 cup (~80ml) soba sauce (soba tsuyu)
- 2 TBS low-sodium soy sauce, add more to taste
- 2 tsp sesame oil
Pan-Fried Shrimp
- 1 lb (~450g shrimp), shelled
- 1 1/2 TBS olive oil for frying
- pinch of salt
- pinch of garlic powder
Garnish
- 1 large red bell pepper, thinly sliced
- 1 cup 95g shredded red cabbage
- 1 scallion, finely chopped
- sesame seeds
Instructions
- Cut the daikon, carrot, and cucumbers into matchsticks. In a medium bowl, mix the vinegar, sugar, fish sauce, and sesame oil. Place the vegetables in the bowl, mix it with the liquid, and wrap the bowl with plastic wrap. Refrigerate for at least 3 hours or overnight.
- To prepare the noodles, bring about 5 cups of water to boil in a large saucepan. Once the water boils, place the noodles in the saucepan. The noodles will curl naturally. When the water starts to boil again, reduce the heat to medium, and let the noodles cook for a few more minutes. When the noodles are done, drain and run the noodles under cold water.
- Pour the noodles into a large bowl, and add the soba sauce, soy sauce, and sesame oil and mix.
- To pan fry the shrimp, heat a skillet with the olive oil over medium-high heat. When the pan is hot, place the shrimp in one layer on the pan. Let it cook for a few minutes or until the shrimp start to turn orange and curl. Flip the shrimp onto the other side and let it cook for a few more minutes. Season the shrimp with a pinch of salt and garlic powder. Turn off the heat.
- Serve the noodles with some shrimp, pickled vegetables, red peppers, cabbage, and the other garnish.
- Refrigerate any leftovers in an airtight container.
Notes
1. If you do not have soba sauce, just add 2 tablespoons of low-sodium soy sauce. Keep adding more soy sauce, one tablespoon at a time until you reach the desired level of saltiness. You should be able to find soba sauce in any Japanese market.[br][br]2. I didn't pickle the cabbage and red peppers because I wanted other flavors in the soba bowl. Feel free to pickle them with the other vegetables if you like.
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