Miso Soba Noodles with Buttery Pan Seared Shrimp

Miso Soba Noodles with Buttery Pan Seared Shrimp

It takes a lot for me to turn on my oven in the middle of the summer…

But I’ll do it for this delicious soba noodle dish with oven roasted tomatoes and quick pan seared shrimp 😛

Miso Soba Noodles with Buttery Pan Seared Shrimp - by Erica Julson

I’m obsessed with light summer meals like this one.

Quick cooking buckwheat noodles are tossed with a gingery miso dressing, oven roasted tomatoes, green onion, and sesame, and topped off with buttery pan seared shrimp.

The result is a light meal that tastes out of this world, but doesn’t leave you feeling uncomfortably full like richer pasta dishes sometimes can.

Plus, I love that this recipe includes miso.

If you’re not familiar with this fermented soy paste, it’s time to get acquainted.

Miso is probably most well known from the complimentary miso soup often served at sushi restaurants, but it can be used in so many more ways.

There are 3 common types of miso:

  1. White miso – This is the lightest tasting of all the varieties & commonly used raw, like in quick sauces or dressings. It is typically fermented with rice, so it has a light yellow color & tends to be naturally gluten free (but read the labels just in case).
  2. Yellow miso – This is probably the most popular variety. Despite the name, it actually has a light brown coloring. It still has a nice salty umami taste, but is subtle enough to not overtake a dish. This is the type of miso usually used in miso soup, and my favorite variety to have on hand in the fridge. It is usually fermented with barley, so read labels carefully if you are gluten-free.
  3. Red miso – This darker reddish brown paste is the strongest of the 3 common varieties. It isn’t used as much in soup, since it would turn the broth a darker color, but is often used in glazes or braised dishes where you want a nice punch of flavor.

For this recipe, you just want a light hit of miso flavor, so I recommend using a white or yellow variety.

And just to make sure the flavor is infused in the dish, it’s used both in the dressing AND on the roasted tomatoes. Yum!

Top this quick salad with buttery pan seared shrimp (they literally cook in 6 minutes flat) and you’re good to go.

Miso Soba Noodles with Buttery Pan Seared Shrimp - a deliciously easy weeknight meal!

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Miso Soba Noodles with Buttery Pan Seared Shrimp
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Servings: 4
Ingredients
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons unseasoned rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 2 tablespoons yellow or white miso (gluten-free variety if needed)
  • 1 clove garlic, minced
  • 1 tablespoon minced ginger
  • Juice and zest of 1 lime
  • Kosher salt
  • Ground black pepper
  • 2 pints cherry tomatoes
  • 8 ounces soba noodles (100% buckwheat preferred)
  • 5 green onions, sliced
  • 1 tablespoon sesame seeds
  • 24 large shrimp, shelled and deveined
  • 3 tablespoons unsalted butter
  • Juice of 1 large lemon
Instructions
  1. Preheat the oven to 425 degrees Fahrenheit. 

  2. In a small bowl, whisk together the olive oil, rice vinegar, sesame oil, honey, miso, garlic, ginger, lime zest, and lime juice. Season with a pinch of kosher salt and ground black pepper.

  3. Spread the cherry tomatoes out on a large rimmed baking dish. Pour 1/4 cup of the dressing onto the tomatoes and toss to coat. Place in the oven and bake for about 20 minutes, or until the tomatoes are tender and just starting to burst.

  4. Meanwhile, bring a large pot of water to a boil. Add the soba noodles and cook according to package directions (usually no more than 5 minutes). Drain well and place in a large bowl. Pour the remaining dressing over the noodles and toss to combine. Set aside until everything else is done.

  5. When the tomatoes are done roasting, add them & any accumulated pan juices to the bowl with the soba noodles. Add the green onion and sesame seeds, then toss again to combine.

  6. In a large skillet, melt the butter over medium-high heat. Season the shrimp with kosher salt and ground black pepper, then add to the skillet, taking care to spread them out evenly. Avoid over crowding the pan. You can cook them in 2 batches if they do not fit in your pan in one layer.

  7. Let the shrimp cook for about 3 minutes on each side, then immediately remove from the pan and onto a plate. Drizzle with fresh lemon juice. 

  8. Scoop portions of the soba noodles into individual serving bowls, and top each portion with 6 shrimp. Sprinkle with extra sesame seeds if desired, and serve right away.

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Chicken Breasts with Balsamic Mushrooms

Pan Seared Chicken Breasts with Balsamic Mushrooms

It’s been awhile since I’ve added a new chicken recipe to my dinner repertoire.

But chicken is such an easy weeknight choice.

I always keep a few pounds of frozen chicken in the freezer for dinner emergencies.

It can be baked from frozen, or defrosted and quickly added to curries, stir fries, pasta dishes, or anything, really! You can even plop frozen chicken breasts in a pot of boiling water, cook until no longer pink, and then shred the meat for easy salad mix-ins or protein for wraps.

Chicken Breasts with Balsamic Mushrooms

For this recipe, you better bet I utilized my frozen chicken stash.

Once the chicken is defrosted, this meal comes together in just 45 minutes.

Simply dredge the chicken in flour, pan sear until golden, toss in some mushrooms and garlic, then balsamic, broth, and herbs. Cook down into a sauce & finish with a pat of butter.

Easy. Delicious. Yummy.

This meal is comfort food in one pan.

Pan Seared Chicken Breasts with Balsamic Mushrooms - by dietitian Erica Julson

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Pan Seared Chicken Breasts with Balsamic Mushrooms
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Servings: 4
Ingredients
  • 4 medium boneless skinless chicken breasts
  • Kosher salt
  • Ground black pepper
  • 2/3 cup all purpose flour
  • 2 tablespoons olive oil
  • 8 cloves of garlic
  • 12 ounces white button mushrooms, sliced
  • 1/4 cup balsamic vinegar
  • 1 cup chicken stock
  • 1 bay leaf
  • 1 tablespoon minced fresh thyme
  • 2 tablespoons unsalted butter
Instructions
  1. Season the chicken breasts on both sides with a sprinkle of kosher salt and pepper.

  2. Spread the flour out on a large plate and sprinkle with salt and pepper. One at a time, dip the chicken breasts in the flour, turning to coat. Shake lightly to remove any excess, then set the chicken breast aside on a clean plate. Repeat with all 4 chicken breasts.

  3. Add the oil to a large nonstick skillet and warm over medium-high heat. Add the chicken breasts to the pan, and cook on one side for about 6 minutes, until nicely golden brown. 

  4. Turn the chicken breasts over and add the garlic cloves and mushrooms to the pan. Cook for another 3 or 4 minutes, shaking the pan occasionally to redistribute the mushrooms and garlic while they cook.

  5. Add the balsamic vinegar, chicken stock, bay leaf, and thyme to the pan. Reduce the heat to a simmer, cover the pan, and continue to cook for 10 minutes, turning the chicken breasts halfway through. 

  6. Uncover the pan and remove the chicken breasts to a plate. You can lightly tent them with foil to keep them warm.

  7. Let the balsamic-mushroom sauce continue to cook, uncovered, for another 5 minutes or so, until reduced to a sauce consistency. Stir in the butter and cook for another 2 minutes or so until melted and combined with the rest of the sauce. 

  8. Remove the bay leaf, then plate each chicken breast and spoon the mushroom sauce over the top. Enjoy!

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Easy Egg Fried Rice

Easy Egg Fried Rice

One of my favorite traditions growing up was choosing dinner on your birthday 🙂

We started this tradition at a really young age, as far back as I can remember in elementary school.

When you knew your birthday was coming up, you got to pick what your parents made for dinner that night!

As a kid, I had two favorite meals:

  • Pepperoni pizza from the local pizza joint, Mission Pizza
  • Homemade lemon chicken & fried rice

Like, I could eat those 2 meals all day every day and be 100% happy.

So, every year, on my birthday in February, I would special request lemon chicken & fried rice, with my favorite strawberry shortcake for dessert 😉

(I know, I was clearly skilled at menu pairing from a young age…)

Easy Egg Fried Rice - a vegetarian side ready in under 30 minutes

Over the years, I’ve tweaked the classic fried rice recipe a bit.

I doubled the amount of egg and green onion (because let’s be honest, that’s the best part), and added a cup of frozen mixed veggies to give it a little pop of freshness.

Easy Egg Fried Rice - my favorite way to use up leftover rice from takeout!

This has become my favorite way to use up leftover white rice from Chinese, Thai, or Indian food takeout.

It’s soooooo easy!

Since the rice is already cooked, the recipe comes together in just minutes.

(If you don’t have any leftover rice, you can also just cook some earlier in the day & let it cool uncovered in the fridge until dinner. The goal is to have it be slightly dried out before stir frying.)

Simply scramble some eggs in peanut oil (cooking them extra long so they get nice and golden and crispy), then stir fry the rice and green onion together. Stir in some frozen veggies, chicken broth, soy sauce, black pepper, and sesame oil, and you’re done!

Easy peasy.

Easy Egg Fried Rice - one of my favorite family recipes of all time. Better than takeout!

 

Print
Easy Egg Fried Rice
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
Servings: 4
Ingredients
  • 4 tablespoons unrefined peanut oil, divided
  • 5 large eggs
  • 1 teaspoon salt, divided
  • 5 1/2 cups cooked, cold, preferably day old, medium grain white or brown rice
  • 2 cups chopped green onion
  • 1 cup frozen peas and carrots mix
  • 1/4 cup chicken broth
  • 1/4 cup low sodium soy sauce
  • 2/3 teaspoon ground black pepper
  • 1 tablespoon sesame oil
Instructions
  1. Heat 2 tablespoons peanut oil in a large wok or nonstick skillet over high heat. Meanwhile, crack the eggs into a small bowl along with 1/2 teaspoon of salt, and beat with a fork or whisk until well mixed.

  2. Pour the egg into the warm wok or skillet and cook, stirring constantly with a spatula, for 5 or 6 minutes, until the egg is broken up into small pieces and is crispy and golden. Remove the egg from the pan and set aside for later.

  3. Add the remaining 2 tablespoons peanut oil to the wok or skillet and keep the heat on high. Add the rice and green onion and stir fry for about 10 minutes until the green onion is cooked. 

  4. Next add the peas and carrots, chicken broth, remaining 1/2 teaspoon of salt, and soy sauce and continue to cook for about 5 minutes until hot and well mixed. Add the cooked egg, ground black pepper, and sesame oil, stir to mix well, and remove from heat. Enjoy while hot. (Although it makes great leftovers too!)

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