Soba Noodles with Grilled Shrimp

 
 

I've become newly obsessed with spinning. Not in-a-circle-with-my-arms-outstreched-until-I-feel-like-I-want-to-vomit spinning, but actual spin class.  

I was a spinning newbie up until a few weeks ago. Then, I walked into this new state-of-the-art spin studio down in Chelsea.  I walked sheepishly to the counter and asked how to register.  The pretty girl behind the counter handed me a waiver and a pair of shoes with metal clumps on the bottom.

Now, I am always wary when I have to sign something that says, "We are not responsible for your death." Especially when all I am doing is riding a stationary bike. But seriously, I thought, what are these metal things? 

I walk into the spin studio and see women on their bikes, spinning furiously (class hadn't started yet) and chatting away with one another.  I found my way to my bike and began to examine.  The pedals were tiny little magnetic bars. OK.  So these attach to my feet. 

Um?

I got on the bike and tried to attach my feet to the medal bars.  Of course, I slipped right off, knocking off the little meter showing the Torq and Resistance. CLANG! CRASH!

Great.  I'm that girl right now. I thought to myself, as I sheepishly tried to get back on. After I finally was able to keep my balance on the seat, I struggled with attaching my feet to the medal bars.  Finally, I heard the click and suddenly, I was locked in.  No way out now. 

Now, I am a workout nut. I love working out. I love athletic challenges.  So I. Loved. Spinning.  I didn't want to stop.  The studio has a Torq Board where you can see your position against all of the other spinners in the class on a large screen in the front of the room.  Some people call that torture.  I call that... well, I guess it is torture. I didn't sign up for it and was glad that I didn't. 

Class was over and it was time to stretch.  The instructor told us to unlock our feet (such an odd statement).  Of course, I did not know how to do that.  I pressed the red release knob and of course, nothing.  I struggled and pulled but my feet were stuck.

This sucks. I'm totally that girl.

I gave up and just pulled my feet out of my shoes, falling forcefully backwards as I released myself.  Luckily, I was in the back row. I stretched and ran out before the lights went on, just to save face.

I went back the next day.  Some may call me a masochist.  But I loved it. 

In the March 2010 Issue of Food and Wine Magazine, Editor-In-Chief Dana Cowin stated that she wanted to redirect the focus of the recipes in F&W to feature healthier recipes.  

I'm down for some healthy recipes. It energizes me when I get stuck on my spin bike. 

So I tried the cover recipe from the magazine.  Soba noodles, tossed with a tamari-soy sauce sauce,topped with lime marinated shrimp and sprinkled with pan-fried garlic and shallots, cilantro and scallions. 

Easy enough.

It was quick to make and smelled delicious.  But I was a bit disappointed with it.  I found the sauce to be very salty on the already salty soba noodles. Sure, I loved the crisp garlic and shallots, the lime flavored cilantro (and I never like cilantro) and the scallions.  And the lime shrimp were incredible.  But I wasn't crazy about the dish.

But the next day. Oh, the next day was different. The flavors mellowed.  The sauce became a subtle coating to the tender noodles.  The lime flavor of the shrimp was even more pronounced.  Definitely a winner.  A nice, healthy winner.

Click here for the recipe.

Comments

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Soba noodles is my favorite dish. I often cook it with chicken or vegetables. I never tried with shrimp because I have an allergic to shrimp. Soba noodles with grilled shrimp looks delicious, I want to try it at home and give it to my sister. She would love it.

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