Peanut Butter Soba Noodle Stir Fry

Okay, I virtually always like the things I cook. Even if something I whip up may be disgusting, the fact I made it makes it my baby and I feel I am required to like it. But this…this dish is AMAZING. I seriously feel like you could find it in a restaurant. It’s nutty, creamy and delicious.

I used this recipe almost verbatim: Soba Noodles with Shrimp, Snow Peas & Carrots — with a few exceptions…

1) I realized after I had started that I only had half the amount of shrimp I needed. So I pan-fried a diced chicken breast in sesame oil and added it to the mix at the same time as the sauce. I strongly recommend it!

2) I accidentally used snap peas instead of snow peas — but it was still delicious!

3) I forgot to add the cilantro which was sad but I have plenty of leftovers that I will load up with the stuff.

4) I think I added close to an extra cup of grated carrot which I think made it even better so I would totally recommend doing so.

5) I used these super cool soba noodles I found at my local health food store:

They’re 95% buckwheat and 5% sweet potato! How cool is that!? If you can track them down I can practically guarantee you will love them. Enjoy!!

Curried Chicken & Shrimp

My grocery supplies are dwindling but I somehow managed to find a recipe that I slightly modified to fit everything I had on hand and I’m happy to say that it went very well. Plus I’ve really been craving Thai food so it was just meant to be!

Curried Chicken & Shrimp

Serves 4

Ingredients:

- 2 tablespoons oil (I used half sesame and half grapeseed but any oil will do)

- 3 chicken fillets or 1 boneless, skinless chicken breast

- 10 shrimp (more or less to taste)

- 1 onion (diced)

- 1 carrot (peeled and chopped)

- 1 pepper (sliced and core removed)

- 4 cloves garlic (minced)

- 1 can coconut milk (I used light coconut milk)

- 2 tablespoons fish sauce

- 2 tablespoons lemon juice

- 2 tablespoons brown sugar

- 2 teaspoons ginger (ground or minced)

- 3 tablespoons yellow curry paste

- 1 cup rice (I used brown but any will do)

Directions:

  1. Heat oil in a frying pan on medium heat. Add onion and let sweat for a minute. Add in carrots and wait a minute or two. Add in pepper and stir. After a few minute stir in the garlic. While the vegetables cook chop the chicken into cubes and take tails off the shrimp.

  2. So as to not waste time – get the rice cooking according to the package’s instructions.

  3. Stir chicken and shrimp into veggies.

  4. While the meat cooks combine the coconut milk, fish sauce, lemon juice, brown sugar, ginger and yellow curry.

5. Once meat has fully cooked, pour sauce into the frying pan and stir to combine. Let sit for about 5 minutes. Remove from heat, pour over rice and serve.

Note: This could also easily be done with red or green curry paste – according to your preferences. And it couldn’t hurt to throw in a little lime zest or a bay leaf if you have them on hand. Extra yumminess I say!

Tofu Shrimp Green Curry

Now it must be said that this isn’t your typical restaurant curry…it’s better. Just kidding. I am in no way qualified to make that statement but I can say that I prefer this “loaded up” version to the one I get in restaurants. I find when I go out for dinner and order green curry, the dish is mostly broth with a few vegetables and meats tossed in. So after the first few bites you’re just eating coconut milk and rice. Which don’t get me wrong – is absolutely delicious – but it doesn’t have enough health value in it for my taste. I loved all the options presented to me in a Thai Green Curry recipe I found and then just made some modifications as I desired. I made it with my sister and we both felt it had the perfect amount of spice and lots of delicious ingredients in it so I hope you like it just as much as we did!

Tofu Shrimp Green Curry

Serves 4

Ingredients:

- 2 tablespoons oil (I used olive oil)

- 1 onion, diced

- the zest and juice of 1 lime

- 1.5 tablespoons green curry paste

- 2 garlic cloves

- 1 cup (400ml) coconut milk

- 1 cup stock (I used chicken but vegetable or fish would work great too)

- 2 tablespoons fish sauce

- 1 tablespoon brown sugar

- 1/2 teaspoon salt

- 1 carrot, peeled and thinly sliced

- 1 green pepper, chopped

- 1 cup broccoli florets

- 1 cup mushrooms, chopped

- 3/4 cup cubed tofu

- 20-25 prawns (I used frozen shrimp, thawed them and pulled off the tails before tossing them in)

- half a package rice vermicelli (can substitute for a cup or more of rice)

- 3/4 cup bean sprouts

- 2 tablespoons flour

- 2 tablespoons cilantro

Directions:

1. Heat oil in a pan on medium heat. Toss in onions and let them cook for five minutes.

2. Stir in lime zest, garlic and fish sauce.

3. Pour in coconut milk, stock, fish sauce, salt and sugar.

4. Add carrots, broccoli, green peppers, mushrooms and tofu. Reduce hear, cover the pan and let simmer for 12 minutes.

5. While this is cooking you can get your rice or vermicelli started.

6. Once the 12 minutes has elapsed, add the shrimp and bean sprouts and let cook for 5 minutes.

7. Stir in the flour until the curry begins to thicken. Pour in lime juice and sprinkle cilantro.

8. Serve over vermicelli or rice.

Note: Please don’t feel that you need to follow my recommended vegetables or quantities – you really can make it however you desire. Enjoy!!