Sobalicious

I know that in the past I've gone on and on and on about what a genius I am for making a fridge full of nothing into a plate full of something, but I truly think I've outdone myself this time, so my culinary prowess bears mention yet again. 

This dish is an antidote to Rachael Ray's one-pot wonders. 

First off, can we talk eye appeal? And yes, it's quite lucky that the sugarsnaps and green onion happen to perfectly match my glazed ceramic dish, but let me tell you something; those pops of yellow and pink didn't get there on their own. 

Now let's talk nutrition: Well, the vibrant natural colours are a dead giveaway to good health, and there's almost zero fat in the recipe. And soba noodles? They're made from buckwheat flour, and that can't be a bad thing. 

So while I'd normally eat my nutty soba noodles dead plain, chilled, with just a whisper of dipping sauce, sometimes even soba likes to get out and party. 

SWEET AND SPICY SOBA NOODLES

(serves 4)

Ingredients:

12 oz (usual size of a package) soba noodles

1 cup sugarsnap peas, stemmed of rough tip and string

1 jalapeno, seeded and chopped

a glug of good honey (about 1/4 cup)

handful of fresh cilantro leaves, stems removed

juice of 1/2 a lemon

1/4 cup water

salt and pepper to taste

about 20 medium shrimp, cooked (or substitute with cubed tofu, cooked chicken, sliced peppers, etc.)

2 Tbsp tamari or light soya sauce

2 tsp sesame oil

3 spring onions (AKA scallions), whites separated from greens, greens sliced

1 mango, peeled, pit removed, fruit cubed

Method:

Cook soba noodles according to package directions (usually about 7 minutes in boiling water). In the last two minutes of cooking, drop the sugarsnaps into the water, then drain soba and pods and rinse well with cold water.

While the noodles are cooking, to a blender add jalapeno, honey, cilantro, whites of the green onions, lemon juice, water and salt and pepper. Blitz until blended. Pour over cooked shrimp and let sit for five minutes.

In a large bowl, dress soba and sugarsnaps with tamari and sesame oil, then toss in sliced green onion and mango. Add shrimp with the spicy honey sauce, toss everything together, and serve.