Soba sen-soi
3 servings
20 minutes
Soba sen-soy is a refined dish of Japanese cuisine that combines harmony of flavors and textures. The base is buckwheat soba noodles, known for their health benefits and subtle nutty aroma. In this recipe, it is complemented by crunchy vegetables, sweet mini corn, and tender shrimp infused with the warmth of sesame oil. Soy sauce adds a rich umami flavor to the dish, while garlic adds a hint of spiciness. The origins of such a dish trace back to Japanese street food traditions where quick preparation and simplicity of ingredients blend with the art of flavor balance. Soba sen-soy is perfect for both a light dinner and a festive table.
1
Cook buckwheat noodles according to the instructions on the package. This can be done in advance, as soba can stand without losing its flavor.
- Soba noodles: 300 g
2
Cut all vegetables into large sticks and chop the garlic.
- Carrot: 3 pieces
- Snap peas: 50 g
- Baby corn: 50 g
- Garlic: 2 cloves
3
Clean the shrimp from the shell if needed, remove the digestive tract by cutting the back with a sharp knife and pulling out the dark vein.
- Shrimp: 150 g
4
Heat both oils in a large pan over high heat, sauté the shrimp and all the vegetables for a minute, then add garlic. Stir, simmer for another thirty seconds, and transfer to a plate.
- Vegetable oil: 50 ml
- Sesame oil: 20 ml
- Shrimp: 150 g
- Snap peas: 50 g
- Carrot: 3 pieces
- Baby corn: 50 g
- Garlic: 2 cloves
5
After about half a minute, add the cooked noodles to the pan and quickly toss the dish with soy sauce: the pan should be very hot so that most of it evaporates quickly. Serve immediately.
- Soba noodles: 300 g
- Soy sauce: 30 ml
