Soba Noodles with Shrimp & Tomatoes

I always have frozen peeled, de-veined shrimp in the freezer and combining that ingredient with pasta seems to be my go-to dish when I'm in the mood for something relatively easy, fast and light.  It seems there are all manner of ways to combine these two ingredients based on the kind of pasta you might consider using and the other ingredients with which you combine them.  This is my fifteenth shrimp recipe to post, and fourth combined with pasta.  This dish is served hot, although it could be served cold, not unlike my Cold Asian Noodles & Shrimp recipe.  For reference, my other two shrimp and pasta recipes are Shrimp Scampi on Angel Hair Pasta and Linguini with Shrimp & Tomatoes.

Soba noodles are made from buckwheat which is not related to wheat at all.  It is a more nutritious grain, not a grass like wheat, and is gluten-free with an earthy, nutty flavor.  These noodles are generally eaten as a snack among Asian countries, rather than as a main course, and are frequently served cold along side a dipping sauce of soy sauce and rice vinegar, or in a broth with vegetables as a soup.

Ingredients 
For the Sauce
2 tbsp cornstarch

4 tbsp dry sherry

2 tbsp soy sauce

2 tbsp reduced sugar ketchup

1 tsp Sriracha sauce (like, Huy Fong)

1 packet Splenda

1 tsp sesame oil

Ingredients

For the Dish

1 8-oz package soba noodles

1 lb shrimp, peeled and de-veined

1 tsp garlic, minced

3 tsp ginger, chopped (can be fresh or jarred but not powdered)

1/2 red bell pepper, diced

1/2 green bell pepper, diced

4 green onions, chopped

1 handful fresh cilantro, chopped

1 cup grape or cherry tomatoes, halved

4 tbsp peanut oil

The Recipe

Mix all of the ingredients for the sauce in a mixing bowl, and blend well.  Set aside.

Cook the soba noodles according to the directions on the package in boiling salted water, about six minutes.  Do not overcook.  Rinse under cold water through a colander and allow to drain well.

Heat the peanut oil over high heat in a wok or large skillet until shimmering, then push in the shrimp.  Add the garlic.  Chow the shrimp constantly so the garlic does not burn, and cook until the shrimp change color and become opaque, about three minutes. Remove the shrimp to a platter.

Add more oil if needed, then put in the red and green bell pepper and chow for four minutes until the vegetable begin to soften and turn in color.  Add the green onions, ginger and cherry or grape tomatoes, and chow for another 3-4 minutes until the onions become soft and translucent and the tomatoes begin to collapse.

Add the shrimp back to the wok.  Add the noodles and the sauce, and stir fry until the noodles are heated through.  Throw in the cilantro at the last minute, stir to combine and serve.

You can top with a handful of chopped, dry roasted  peanuts at the last minute, or a handful of toasted sesame seeds for some added visual interest, extra depth and crunch.