I love having a bog. Really, I do. I love cooking, thinking up ideas and perfecting recipes, and taking photographs. I even enjoy typing my recipes up, despite all of the annoying code that Google likes. But once all that is done, I’m left staring at a big, blank space that needs to be filled with words.
And I kind of hate it.
Having to come up with those words is the single biggest reason that I don’t post more often. Sometimes it’s not too bad – I can share a story about how I was inspired to make the recipe or about how I tried a new ingredient or technique – but a lot of times there’s just nothing. to. say. I mean, there are only so many ways you can say “This is delicious, make it!”
So I guess all that to say every recipe out there doesn’t have an interesting story to go along with it. And I’m tired of writing for writing’s sake. But I won’t let that stop me from sharing recipes.
I don’t remember how I got the idea to make these spicy ginger noodles or why. I don’t have a memory attached to them or anything like them. They won’t change the world or persuade someone to marry you. But they were delicious. And you should make them.
Ponzu sauce can be found in the Asian section of most major grocery stores (look near the soy sauce). You can also substitute a mixture of equal parts soy sauce and lime juice with a splash each of rice wine vinegar and sake.
- 1 packet Udon Noodles
- 1 tablespoon Vegetable Oil
- ½ pound medium Shrimp, peeled and with tails removed (Optional)
- ½ Onion, sliced
- 2 cloves Garlic, minced
- 2 teaspoons freshly grated Ginger, divided
- 3 pieces Bok Choy, sliced, white stems and tender greens separated
- 2 Carrots, peeled and cut into matchsticks
- 8 ounces Crimini Mushrooms, sliced
- ¼ cup Ponzu Sauce
- 1 Lime, juiced
- 1 tablespoon Sambal Oelek (chili paste)
- ¼ cup chopped Fresh Basil
- Prepare the soba noodles according to the directions. Toss with a little oil and set aside.
- Heat the vegetable oil in a large sauté pan over medium-high heat. Add the shrimp (if using) and cook until lightly browned – about 2 minutes on each side. Remove from pan and set aside.
- Add the onion, garlic, 1 tablespoon ginger, bok choy stems, and carrots to the pan. Cook, stirring constantly, until vegetables are just softened – about 7 minutes.
- Add the cooked noodles, shrimp, boy choy greens and mushrooms to the pan. Stir together the ponzu, lime juice, sambal oelek, and remaining ginger. Pour the sauce over the noodles.
Continue to cook, stirring constantly, until the shrimp are done – about 10 minutes. Remove from heat and stir in the basil.