Stir fry Somen noodles with Cabbage and Shrimp

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Lately I have been experimenting with Asian flavors. Although I am not much of a pasta eater I love Asian noodles. Udon, sobe, ramen…. Bring it on. Last weekend, I took my mom and sister to a tiny sushi spot located inside the only Asian supermarket in my area. While we enjoyed sushi, Briana had a bowl on Yake Udon. The serving was so big that when my little girl announced she was done, there was still a whole lot left so we couldn’t help but stick our chopsticks into this delicious looking bowl. Since we were at the right place for noodles I decided to visit the noodle isle to make some at home.

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As I was reading nutrition labels on what seemed like an endless selection of noodles you know what I noticed? Noodles are loaded with sodium. I stumbled upon buckwheat somen, a thin Japanese noodle made with buckwheat flour. Seemed like a good choice. Well apparently I know how to pick noodles. We loved loved loved the way somen turned out stir fried with cabbage and shrimp.

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Oh yeah, it’s even better when served with Sriracha.

On the side note, if you cant find somen noodles, angel hair pasta might make a great substitute.

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If you’re looking for a simple and easy dinner idea, look no further. This one is a keeper.

Kathy Sig 2

5.0 from 2 reviews
Stir fry Somen noodles with Cabbage and Shrimp
 
Prep time
Cook time
Total time
 
Author:
Serves: 5-6
Ingredients
  • 1 lb raw shrimp, peeled
  • 2 garlic cloves
  • 1 package Somen noodles (side note, use angel hair if you cant find somen)
  • 1 onion, chopped
  • ½ head small green cabbage, sliced
  • 1 large carrot, shredded
  • 3 cups chicken stock
  • 1 tbsp oyster sauce
  • 2 tbsp Braggs Liquid Aminos (or low sodium soy sauce)
  • 2 tbsp cilanro, chopped
  • 2 tbsp olive oil
Instructions
  1. Heat 1 tbsp olive oil in a large skillet. Saute cabbage and carrots until soft, about 10 minutes.
  2. Heat the remaining 1 tbsp olive oil in a smaller skillet, saute onion and garlic until translucent. Add shrimp. Cook until pink
  3. Bring chicken stock, oyster sauce and liquid aminos to a boil, cook noodles about 4 minutes. Drain, reserving 1 cup of liquid.
  4. To the cabbage mixture add the shrimp onion mixture and noodles. Stir and sauté about 2 minutes. Add reserved liquid ½ cup at a time.
  5. Stir in cilantro.
  6. Serve
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Comments

  1. says

    Wow this is a gorgeous and delicious looking plate of noodles you got going on here. All that generous portion of shrimp looks so mouthwatering to me. I think you got a winner here and I agree that Sriracha sauce would absolutely compliment this dish. Excellent post and thanks for sharing Kathy :)
    Jerry | Simply Good Eating recently posted..Cantonese Style LobsterMy Profile

  2. says

    Kathy, just thought you might want to know of the typo. I laughed when I read it. LOL
    •1 package Somen noodles (side note, use angel hair if you cant find women) <—–

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