Sunday, January 18, 2009

Shrimp soba noodle bowls

Tummy troubles persist, coming and going every three days. Now I must do some detective work to see if these problems are being caused by some new food sensitivity or if it's just a problem of the season. Where I live, we experience severe inversions during the winter which produces foggy, sunless days and freezing cold temperatures. Not exactly conducive to wanting to be outside walking or doing any other outdoor activity.

Yesterday was absolutely the pits. My stomach hurt so bad all I could do was sit on the couch curled up in a blanket watching really awful Saturday TV programming. But I didn't care. The only thing that gave me some comfort was peppermint tea. I think that's all I lived on yesterday.

Actually I did try eating some Shrimp Soba Noodles but despite how tasty it was I walked away after eating just a little. It is really important when you have a stomach attack that you continue trying to eat something easy on the stomach with lots of soluble fiber. This noodle dish fills the bill.

Shrimp Soba Noodle Bowls
(Serves 4)


1 pkg. soba noodles (Make sure you buy the 100 percent buckwheat ones. Some are made with a blend of wheat and buckwheat. Don't buy those if you are sensitive to wheat or gluten.)

1-2 T. canola oil

1/2 pound shrimp (I just buy the frozen, medium-sized shrimp that is already peeled with tails removed.)

2-inch piece of fresh ginger root, peeled and finely minced

2 -3 garlic cloves minced

Ground black pepper

2 bunches of green onions, trimmed and cut into 2-inch pieces on an angle

2-3 carrots peeled and cut into matchsticks and steamed

1 bunch bok choy, chopped

6-8 asparagus speers cut into 3-4 inch pieces and steamed

broccoli spears, steamed

1/3 cup sherry cooking wine

1/3 cup gluten-free soy sauce

1 T. agave nectar

1 T. sesame seed oil

Heat a large pot of salted water for the noodles. Place the noodles into boiling water and cook according to package directions. Drain.

Steam the veggies (broccoli, carrot, bok choy, asparagus).

Thaw the shrimp by plunging in hot water. Drain.

In a large skillet, heat the canola oil. Toss in the ginger and garlic and saute. Add in the green onions, sherry, soy sauce, agave nectar and sesame oil. Bring to a bubble and simmer one minute.

To the ginger/garlic mixture, add the drained noodles, thawed shrimp and veggies and toss to combine. To serve, place in bowls.

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