Today’s post is from the cover of Food and Wine this month. I have looked for soba a few times in the past few months and been unable to find it. I recently saw it at a random store in the mountains, driving home from a snowboarding trip. The next day I got this issue of F&W in the mail and knew I had to make it. It tasted fantastic and was totally worthy of the cover. I actually followed the recipe closer than I have followed a recipe in awhile. I added broccoli to mine, but I treated it the same as the shrimp.
Broccoli and shallots. I blanched the broccoli for 5 minutes, then dried it out.
The shallots slowly cooked until crispy. Same with the garlic.
Broccoli and shrimp tossed in the lime and oil, then skewered. I added chili flakes to the broccoli.
I added all the garnishes to the noodles, then mixed it all together.
As said, I followed this recipe exactly. For the broccoli, blanch it in boiling water for 5 minutes. Shock it in ice water. Dry it, then treat it the same as the shrimp in the recipe, with a little added chile flake.