Coconut Shrimp w/ Soba Noodles
There was leftover shrimp that needed to be used so here's what I came up with. I had originally wanted to use udon noodles, but the store was out of it, so I settled for soba. Also, I was thinking more of a curry dish, but that didn't really pan out since I only had Indian curry powder at home and wanted a Thai curry. Since this was a last minute decision, I didn't even have fresh veggies at home so I used frozen stuff (green beans, yellow beans, and carrots) from Trader Joe's. I liked that it added alot of color. Oh I also sprinkled some toasted shredded organic coconut, yeah I'm pretty fancy, for chewiness. Everything was obviously delicious and I even brought some to work for lunch the next day.
Ingredients
(yields 4 servings)
2 cloves of garlic (minced)
3 tablespoons of olive oil
1 teaspoon of dried oregano
1 teaspoon of dried basil
1/2 teaspoon of cayenne pepper
1/2 teaspoon of red chili flakes 4 ounce can of tomato paste
1 cup of coconut milk (organic if available)
1 lb of medium shrimp (peeled)
1 lb of Trader Joe's spring medley (frozen green beans, yellow beans, and carrots)1 lb of soba noodles
3 green onions (cut into 1/8 inch pieces)
1 cup of unsweetened coconut flakes
Directions
1) Boil four cups of water with salt. When it comes to a rolling boil, put the soba noodles in and make sure to stir so it does not stick together. I
2) Adjust the heat to medium and cook for five minutes or until al dente.
3) Strain the noodles and set aside.
4) In a large wok, cook the olive oil and garlic at low heat for 3 minutes.
5) Bring the heat up to medium and add the coconut milk, tomato paste, dried oregano, dried basil, cayenne pepper, and chili flakes.
6) Finally, add the shrimp and vegetables. Cover with a lid and let it cook for ten minutes.
7) Sprinkle green onions on top and serve.
8) To toast the coconut flakes, just place a flat layer on a cookie sheet and bake in the oven for about five minutes at 300 degrees.
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