This is my favorite dinner at True Foods restaurant! I just sub out the shrimp for Tofu...yum! My kids even like this dish which is a plus!
The smoky, spicy taste of the sauce makes this dish irresistible. The key ingredient is Asian chili paste.
For the Wok
1 pound Mexican white shrimp peeled, deveined, rinsed (I use Tofu since I don't do animal protein...the tofu makes it delicious!)
1 1/2 pounds blanched yaki soba noodles
1 cup broccoli florets sliced 1/8” thick
1 cup sliced shiitake mushrooms 1/8” thick
2 cups spinach leaves
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoons expeller pressed canola oil
2 tsp Asian chili paste*
2 tsp fish sauce
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons water
1 tsp sesame oil
1 tablespoons rice vinegar
2 tablespoons minced cilantro
Combine sauce ingredients in a small bowl and set aside. You should work in 2 batches for the wok shrimp and noodles. The entire dish takes only a few minutes to cook, so make sure you have everything ready before you start cooking. Begin by dividing all of the wok ingredients in half. In a hot wok add half of the Canola Oil and half of the ginger and garlic, Quickly add the shrimp and toss keeping the wok on the flame. Allow the shrimp to cook about ¾ of the way, then add the vegetables continue to wok for 1 minute to cook the vegetables. Add the noodles and wok for 30 seconds to heat them through. Add the sauce and allow it to coat the noodles tossing thoroughly and quickly. Scoop into a serving bowl, repeat with the remaining ingredients.
*Can use sambal oelec, sesame chili oil or rayu, a chili-infused vegetable oil
Chef Michael Stebner