One of the first steps I took toward healthy life for my family and me was getting rid of the white flour and white sugar. Many of our favorite foods and sweets were made with white sugar and white flour, so I had to create new recipes without using them. It was hard in the beginning but as time went by we developed new tastes and started to love it. We got healthier and the symptoms that I used to have began to subside. What you eat is what you are!
The simplest way of healthy eating begins where you are now. You can’t change everything over night. Just start with a simple thing like substituting table salt with pink salt. I substituted white rice with brown rice and white noodle with soba noodle.
Soba noodle is native to Japan, and it is made with buckwheat and wheat flour. You can buy it from any Asian markets and often I even find it at some large supermarkets these days. I cook this noodle with fresh vegetables like a salad in spring or summer, or I cook it with warm broth as the weather gets cooler. It can also take the place of pasta in any recipe.
First, cook the soba noodle in water (not salted) as directed on the package, and rinse under cold water. Wash vigorously after cooking to remove any extra starch. Shake off as much of the water as possible.
In the meantime, prepare vegetables. You can use whatever you have in your refrigerator but I usually make them with green leaves, onion, carrot, and cucumber. I also add hard-boiled eggs sometimes. It all depends on what I have at home. For this recipe, I used mixed green, cucumber, Roma tomatoes, and shrimp.
I usually like to put romaine lettuce but I had mixed green from my garden so I just used them. Wash and drain well.
You don’t have to Julienne everything all the time. You can cut the shape of half-moon, triangle, square, round, flower…I even cut it to the shape of a tree for my som when he was younger.
I ONLY USE WILD CAUGHT SHRIMP WITH SKIN ON. NO FARM RAISED SHRIMP. There are many ways to cook shrimp but I found that the easiest way is just put frozen shrimp into boiling water and turn off the heat right away. Stir for about 1-2 minutes depends on the size of shrimp. Wait till the skin turns to light pink and then put in the ice water. Drain well.
Make the sauce by combining low sodium soy sauce, mirin (MSG free), honey, ginger juice, toasted sesame seed and sesame oil.
In a large bowl, toss the soba noodle with the sauce and mix well. Add more dressing if needed and season with salt.
Mix well and eat it! Yum!!
Shrimp Soba Noodle (for 4 servings)
8 ounces soba noodle
5-6 cups mixed green
1 English cucumber
3 Roma tomatoes
12 pieces (extra-large size) wild caught shrimp
Ginger Soy sauce
10 tablespoons low sodium soy sauce
5 tablespoons honey
5 tablespoons mirin (MSG free)
1 tablespoon ginger juice
1 tablespoon sesame oil
1 tablespoon toasted sesame seed
- Cook the soba noodle in water (not salted) as directed on the package, and rinse under cold water. Wash vigorously after cooking to remove any extra starch. Shake off as much of the water as possible.
- Toss frozen shrimp into boiling water and turn off the heat right away.
- Stir for about 2 minutes until the skin color turns to light pink.
- Bath with ice water, drain, and remove the skin.
- Mix all the ingredients to make the ginger soy sauce.
- Wash mixed green, drain well, and chop them.
- Julienne cucumber and tomatoes.
- In a big bowl, toss noodle with 2/3 of sauce and mix well.
- In a serving bowl, put some chopped mixed green on the bottom, then the noodle, and other ingredients on top of the noodle.
- Drizzle more sauce as desired.
- Season with salt