Buckwheat Noodle Salad

This is one of my favorite recipes to make with leftover pasta.  I made two boxes the other night just so I had leftovers!  You can find buckwheat noodles in the Asian section of the grocery, but I usually just use whole wheat spaghetti.  The recipe calls for broccoli slaw, but the store was out, so I blanched a broccoli crown, and threw in some carrot shreds and grated fresh ginger.  You could also add baby corn, red peppers, slivered almonds, shrimp - really anything you like.  It keeps well for a day or two, but not much longer. 

Buckwheat Noodle Salad

• 5 T soy sauce


• 4 T seasoned rice vinegar


• 1 T lemon juice


• 1 tsp sugar


• 1 T vegetable oil


• 8 oz buckwheat (soba) noodles, or whole wheat spaghetti


• 4 scallions, thinly sliced


• 2 c broccoli slaw

Cook noodles according to package directions, drain, and cool.  Meanwhile, combine soy sauce through oil in a large bowl.  Add scallions, broccoli slaw, and noodles.  Toss gently, cover, and refrigerate.

Shrimp & Scallion Pancakes

I love Asian food.  I had to make myself stop eating they were so good.  I've been waiting for shrimp to go on sale to make this recipe, and I bought a pound.   I had about a half cup of sauce left over, plus the other 1/2 lb pound of shrimp, so the next day I sauteed the shrimp wtih carrots, and the sauce with a little cornstarch to thicken in it, and served it over rice. 

Shrimp & Scallion Pancakes

• 2 eggs


• 1 1 /2 c cold water


• 1/2 tsp salt


• 1/8 tsp cayenne pepper


• 1/4 tsp pepper


• 1 1/2 c flour


• 1/2 lb shrimp, peeled, deveined, and cut into 1/3" pieces


• 1 medium onion, sliced very thinly


• 8 green onions, white and pale green parts only, julienned


• 1 medium carrot, julienned

Sauce

• 1/2 low-sodium soy sauce


• 2 T water


• 2 T lemon juice


• 1/4 tsp cayenne pepper

Pancakes: Beat eggs in a medium bowl.  Whisk in water, salt, cayenne, pepper, and flour.  Add shrimp, onions, and carrots.  Let stand at room temperature 1 hour.

Meanwhile, whisk all sauce ingredients together in a small bowl.

Heat 1 T vegetable oil in skillet on medium.  (You'll need 1 c batter for a 10" skillet - adjust according to the size skillet you use.  Use two skillets to cut cooking time in half.)  Add batter, spreading quickly to edges of skillet.  Cook until edges are set and bottom is golden brown, about 4 minutes.  Flip and cook 4 minutes more.   Increase heat to high and cook until bottom is deep brown, about one more minute for each side.  Repeat with remaining batter, adding oil before each portion of batter. 

Cut pancakes into wedges and serve with dipping sauce.