Lemongrass is an ancient herb from Southeast Asia used for a variety of purposes the world over. Interestingly, it repels most insects but attracts bees, and is known throughout the Philippines and Indonesia as a beekeeper’s friend. In this recipe, the bright citrusy notes of this exotic herb pair beautifully with shrimp and soba noodles.
- 6 oz Chinese Broccoli
- 3 Scallions
- 2 cloves Garlic
- 2 stalks Lemongrass
- 1 Small Piece Ginger
- 5½ oz Soba Noodles
- 10 oz Shrimp
- 2 Tbsps Oyster Sauce
- 1 Lime
- 1 Tbsp Sesame Oil
- 2 Tbsps Soy Sauce
- Heat a large pot of water to boiling on high. Wash and dry the fresh produce. Chop the Chinese broccoli into bite-sized pieces. Slice the scallions. Peel and mince the garlic and ginger. Cut off the ends of the lemongrass stalks, then peel away the fibrous outer layers until you reach the white, pliable cores. Mince the lemongrass cores.
- Add the soba noodles to the boiling water. Cook about 6 to 8 minutes, or until tender. Drain thoroughly.
- While the soba noodles cook, heat some oil in a large pan on medium-high until hot. Add the garlic, lemongrass, ginger, shrimp, and half the scallions. Cook 1 to 2 minutes, stirring until the shrimp are pink.
- Add the Chinese broccoli and cook 1 to 2 minutes, or until bright green. Remove from the heat.
- Add the drained soba noodles, oyster sauce, sesame oil, soy sauce, and the juice of half the lime. Stir about 1 minute to coat everything in the sauce.
- Divide the noodles with shrimp and vegetables between 2 bowls. Garnish each with the remaining scallions. Serve with lime wedges. Enjoy!