(All photos © The Jewels of New York)
Truth: I'm one of those obnoxious people who wakes up asking, "What's for dinner
?" It's an inherited trait, really, since everything my parents do revolves around food; I'm all but guaranteed to spend my lunch break looking for a great recipe
to use later that night, that weekend, that year (it's not too early to start thinking about Thanksgiving, is it?).
Of course, no one makes my job easier than Diana Yen
. The founder of the Jewels of New York
always seems to know exactly what I want to eat. Today is no different thanks to her cold soba buckwheat noodles
with shrimp. "New York gets very hot and humid in the summer," she says. "I always make these noodles—with shrimp to add heartiness—to combat the heat." Give it a try tonight and let us know what you think @Lonnymag
. Cold Soba Noodles with ShrimpServes 4
-- 8 ounces shrimp, shelled and deveined
-- 1 tablespoon vegetable oil
-- salt and pepper
-- 6 ounces dry buckwheat soba noodles
-- ¼ cup mirin (sweet Japanese wine)
-- ¼ cup soy sauce
-- 1 tablespoon rice vinegar
-- 1 sheet nori seaweed, cut into thin strips
-- ¼ cup finely sliced scallions, for garnish
-- ¼ cup finely grated daikon, for garnish
-- wasabi (optional)
In a skillet, heat oil over medium heat. Add shrimp and cook until opaque, about 3 minutes. Season with salt and pepper. Set aside on a plate.
Bring a large pot of water to a boil over high heat. Add the soba and cook the noodles until al dente, 4-6 minutes. Drain the soba and rinse under cold running water. Fill a bowl with ice cubes and water and submerge noodles until ready to eat. Strain noodles and lightly dry with a paper towel. Meanwhile, make the dipping sauce: combine the mirin, soy sauce, and rice vinegar in a small bowl.
To serve, divide the soba among bowls and top each portion with shrimp and nori seaweed. Serve the garnishes and individual small bowls of the dipping sauce on the side. To eat, dip the soba noodles in sauce and enjoy.