Green Tea Shrimp Soba Noodles

4:15 PM, Jun 26, 2013   |    comments
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MINNEAPOLIS-- Uptown businesses are coming together to celebrate the Uptown Art Fair's 50th anniversary with 50 days of events and promotions.

Starting in mid-June and running through the art fair in early August, the Uptown Association will present a 50 Days of Uptown giveaway, as well an art supply drive and a community time capsule event in partnership with a number of Uptown businesses.

Green Tea Shrimp Soba noodles

4 oz noodles, portioned

1 1/2 ounces chili soy vinegar

3 oz chilled shrimp, 3 each cut in half

1 1/2 ounces hearts of palm, sliced thin on bias

1 1/2 ounces cucumber cut in matchstick

1/2 ounce watercress

1 teaspoon peanut roasted salted and chopped

1 ounce Napa cabbage, sliced 1/3" thick

In a mixing bowl place noodles and 3/4 of the chili soy vin and toss until the noodles are fully dressed, then place into bowl.

Place Napa cabbage next and finish the vin, place Napa in center on top of noodles.

Then take cucumber and hearts of palm and toss in remaining vin just to get a slight coat of vin on them. Equally distribute vegetable on the outside of noodles.

Arrange the shrimp around the bow, top with peanuts and watercress to serve.

Sweet Chili Soy Vinaigrette

3/4 cup rice wine vinegar

1/4 cup soy sauce

1 3/4 cups canola oil

2 tablespoons sweet chili sauce

1 tablespoon sambal

1 tablespoon sesame oil

1 tablespoon ginger

1 clove garlic

1 teaspoon black pepper

Combine all ingredients into blender, exclude oil, mix well. Then slowly add oil until fully combined. Label and date, store in refrigerator.

 

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