I am very happy to report that it is kind of raining here in LA. For those of you that don’t know, LA is always sunny and nice. Sometimes, especially lately it’s been too hot. So this rain is such a nice break and I think it reminds everyone here that we don’t live in a weird land like The Truman Show or something. I actually realized last night that the nice weather here all the time is just too much. Although I don’t want it to snow or anything (lets not get crazy), I do wish there were more seasons. LA gets super romantic when it rains, and I wish that happened more. The smell after rain is so fresh and different. Everything is so much more green and alive. I feel more alive, even if that means I am laying in bed watching the rain dripping down my window and cuddling with cats, or watching Friends episodes and trying decide which character I am most (I think it’s Phoebe).
It’s rainy days like these that make the kitchen seem like a great place to spend time in. I always want to eat pasta, or pizza. The thing about those kinds of foods is you have to be an adult about it. You can’t just eat a whole pizza to yourself anymore like you did in college. You will regret it, and it comes back to haunt you in the form of bigger thighs or bat wing arms. So being the adult that I am, these Almond Butter Soba Noodles with Garlic Shrimp are kinda like pasta, but different. They are way better for you and your thighs. I love the almond butter in this dish. You might first think of using peanut butter in this dish, but the almond butter gives it a lighter feel and a creamier texture. The garlic shrimp are delicious, and it’s really filling. I would give this dish an A+ for being a great adult dinner choice.
Almond Butter Soba Noodles with Garlic Shrimp
1 1/2 teaspoons vegetable oil
8 to 10 white shrimp, peeled, deveined and cleaned
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
almond butter sauce:
1/4 cup all natural almond butter
2 tablespoons ponzu sauce
2 tablespoons raw honey
1 1/2 tablespoons rice wine vinegar
1 tablespoon plus 1 teaspoon soy sauce
2 teaspoons sesame oil
8 ounces soba noodles, cooked and chilled
1 carrot, peeled and julienned
1/3 hothouse cucumber, julienned
3 leaves savoy cabbage, shredded
1 teaspoon toasted black sesame seeds
1 teaspoon toasted and crushed almonds, optional
1. For garlic shrimp: Place all garlic shrimp ingredients into a bowl and marinate for 30 minutes.
2. Heat a skillet over medium-high heat and sauté shrimp for 5 to 6 minutes or until just cooked through. Remove from heat and refrigerate until ready to use.
3. For almond butter sauce: Place all ingredients into a bowl and whisk together until fully combined. Refrigerate sauce for at least 30 minutes.
4. To assemble: In a large bowl toss together the soba noodles and sauce until fully coated. Place a handful of shredded savoy onto a plate and top with half of the coated soba noodles. Top noodles with carrots and cucumbers followed by shrimp. Finish with a sprinkle of sesame seeds and serve.