The combination of flavours in this one pan preparation celebrates the collective Pacific.

Chicken and tofu are nice variations or additions.

Pan Asian Spiced Shrimp with Lime and Sesame Dressed Soba Noodles

This recipe is a staple in my kitchen. After a busy day, it can be pulled together in a flash. Soba noodles cook in minutes and so do whatever tender crisp vegetables you have on hand. The shrimp envelops all the flavour. Chicken and tofu are nice variations or additions. If you are like me, you’ll have the Asian condiments stocked in your pantry. The combination of flavours in this one pan preparation celebrates the collective Pacific. It’s an eclectic party of sweet sour salty and the addictive heat of Schezwan peppercorns dancing in your mouth.

• 4 servings
• 1 tablespoon extra virgin olive oil
• 1 pound uncooked large shrimp, tail on
• 1 small onion, chopped
• 3 garlic cloves, finely chopped
• 11/2 inches ginger root, minced or microplaned
• ½ cup crimini mushrooms, quartered
• ½ cup brussel sprouts, quartered
• 2 pounds Shrimp, medium shells on
• ½ cup grape tomatoes, halved
• 2 tablespoons fish sauce
• 1 tablespoon garlic chilli sauce, or to taste
• ¼ cup liquid honey
• 2 fresh limes, microplaned zest and juice
• Coarse Szechwan peppercorns (black may be substituted)
• Coarse kosher salt, to taste
• 1 green onion, sliced thinly on the diagonal for garnish

Prepare soba noodles as directed below. Meanwhile, heat 12-inch nonstick skillet over medium high heat. Add extra virgin olive oil and heat until ripples form. Add onion, then garlic, and gingerroot. Be careful not to burn the garlic. Add brussel sprouts and cook until just starting to soften. Then add the mushrooms. Season lightly with coarse kosher salt and coarse ground Szechwan peppercorns. Heat through for about 1 minute. Push the vegetables to one side of the skillet and add the shrimp, turning until just cooked through (shrimp will turn pink and just start to curl). Add the grape tomatoes and just heat slightly, about 1 minute. Mix together all the vegetables with the shrimp. Quickly stir in fish sauce and garlic chilli sauce. Drizzle in the honey. While the mixture is sizzling, quickly add lime zest and juice. Top each soba noodle serving with shrimp vegetable mixture. Sprinkle with green onions. Enjoy!

For Sesame Dressed Soba Noodles:

• 8 ounces uncooked soba (buckwheat noodles)
• 8 tablespoons soy sauce
• 4 tablespoons water
• 1-teaspoon wasabi powder
• 2-teaspoon sesame seeds (black and white look nice)

Cook and drain soba noodles as directed on package. Mix together all the ingredients for the dressing and place an equal portion (about 3 tablespoons) in the bottom of each bowl. Divide noodles into each bowl and mix with dressing.

Tip: If you don’t enjoy brussel sprouts, try zucchini, asparagus, or green beans.