My love for this spicy soba recipe from Caroline Wright’s Twenty-Dollar, Twenty-Minute Meals is both genuine and intense. Delicious, easy, quick, and infinitely adaptable, it’s one of those recipes that instantly became a go-to in my weekly arsenal. I make it with whatever noodles I have on hand–flat rice noodles, skinny rice noodles, and soba noodles alike–using tofu more often than I use fish, and I’ve thrown in veggies from broccoli rabe or collard greens to tomatoes and asparagus. (I’m also just as likely to eat it hot.) Enjoy!
Bring a large saucepan of salted water to a boil over high heat.
Meanwhile, stir together in a medium bowl the sliced whites of 2 scallions (slice and reserve the greens), 1 tablespoon minced fresh ginger, 2 minced garlic cloves, 2 tablespoons vegetable oil, 2 tablespoons soy sauce, 2 to 3 teaspoons fish sauce, and 1 teaspoon Sriracha sauce; season with salt to taste.
Place 6 ounces small shrimp (such as rock or bay shrimp) in a sieve and submerge in the boiling water until cooked through, 1 to 2 minutes; set aside. Then cook 12 ounces soba noodles in the boiling water for 6 minutes.
Meanwhile, rinse the leaves from 2 bunches spinach well and tear into pieces. Add the spinach to the noodles and continue to cook until the noodles and spinach are tender, about 3 minutes. Drain and run under cold water, then press gently to remove excess liquid.
Transfer the noodles and spinach to a serving bowl, add the shrimp, and toss with the sauce, scallion greens, and 1 tablespoon sesame seeds until coated.
ALSO TRY: soba + snow peas + skinless salmon fillet (poached about 7 minutes)