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Asian cooking has to be one of my go-to cuisines, as it’s always full of flavour, colour, and can be eaten any time of the day.This is a fun dish for a light but creamy stir fry. I find myself stir frying vegetables a lot because you can throw almost any vegetable into it. Normally I opt for a fresh salad with maybe a few cooked items for lunch, but since it decided to rain here in southern California I went with a warmer dish, and we added shrimp today for a light protein, but you don’t need to add it to keep the meal plant based. This recipe is fun to make and very easy. To complement the bowl I like to add furikake, lime juice, sliced radishes, micro cilantro, and crushed cashews on top for a pop of crunch!

Miso peanut sauce

¼ cup organic chunky peanut butter
1 tbsp organic white miso paste
1 inch piece of ginger
2 cloves garlic
2 green onions, chopped
¼ cup chopped cilantro
2 tbsp tamari
1 tbsp organic rice wine vinegar
1 dash maple syrup
Dash of chili flakes (optional)
1 pack of soba noodles

Herb cast iron shrimp

1 tbsp garlic paste
¼ cup chopped cilantro
12-15 shrimps, peeled + cleaned
1 tbsp organic mirin
2 tbsp salted organic butter
1 tsp maldon salt
1 tsp cracked black  pepper

Stir fry vegetables

1 inch ginger
1 tbsp sesame oil
1 pinch of maldon salt
1 dash coconut aminos  
½ cup sliced purple cabbage
1 head broccoli florets
¼ cup edamame beans
2 small zucchinis, sliced
2 rainbow carrots, sliced
1 handful of snap peas

1. Prepare a pot of boiling water for noodles.

2. Marinate shrimp in garlic paste and cilantro.

3. To make the miso sauce combine all ingredients into a food processor and process until smooth or desired consistency.  

4. Preheat a cast iron skillet for the shrimp and a wok for the stir fry.

5. Drizzle sesame oil in both wok and cast iron skillet. Once hot add shrimp in one layer in cast iron over medium heat and let sit until browned on one side then flip. Drizzle in mirin, butter and let cook till no longer translucent - no more than 4 mins each side.

6. Add ginger to the wok and saute' your carrot and zucchini for 2-3 minutes. Next add in your cabbage, broccoli, snap peas and edamame. Add in coconut aminos and salt and stir fry for 5-10 minutes, try to avoid overcooking the vegetables, to keep them fresh and crunchy.

7. Drop soba noodles into water and cook according to the package. Once cooked strain and add to mixing bowl, toss with the peanut sauce, reserve some sauce to drizzle on top for presentation.  

8. To serve, use a large pasta bowl, add noodles to one side vegetables down the middle and shrimp on the other side.

9. I like to sprinkle furikake, squeeze of lime on top of my whole dish, and finish off with a drizzle of the miso peanut sauce and micro cilantro.  

10. Serve immediately while still warm + delicious!