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. I 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. Los Angeles transforms into this super romantic please when it rains, and I wish that happened more. The smell after rain is so fresh and different. You don’t see as many people on the streets, and it becomes quite and very eerily calm. 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 don’t know what it is about the rain, but I think it strikes some kind of natural urge in all of us to eat something cozy, something fortifying. I would like to suggest our Almond Butter Soba Noodles with Garlic Shrimp. This dish is really filling and different than what might first pop into your mind when you think of cold weather food. 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 gives this dish a bite. I would give this dish an A+ for being a great rain weather choice.
Hungry for more?
Almond Butter Soba Noodles with Garlic Shrimp
- 1 ½ teaspoons vegetable oil
- 8 to 10 white shrimp peeled, deveined and cleaned
- 2 garlic cloves, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
almond butter sauce
- ¼ cup all natural almond butter
- 2 tablespoons ponzu sauce
- 2 tablespoons raw honey
- 1 ½ 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
- ⅓ hothouse cucumber julienned
- 3 leaves savoy cabbage shredded
- 1 teaspoon toasted black sesame seeds
- 1 teaspoon toasted and crushed almonds optional
- Place all garlic shrimp ingredients into a bowl and marinate for 30 minutes.
- 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.
almond butter sauce
- Place all ingredients into a bowl and whisk together until fully combined. Refrigerate sauce for at least 30 minutes.
- 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.