Labor Day...it's not just for hot dogs anymore!

Sobu noodles and grilled shrimp.


Soba Noodles with Grilled Shrimp and Orange Dipping Sauce

Soba (and or Udon) noodles have a wonderful flavor that is terrific with shrimp and stir fried vegetables.

Ingredients
2 Oranges for fresh juice
2 Tbls. Mirin (rice wine)
1 ½ Tsp. Soy Sauce (organic)
1 Tsp. Rice Vinegar
1 ½ Tsp. minced Jalapeno
½ Tsp. grated fresh ginger root
1.5 lb. Large Shrimp peeled and deveined
6 Oz. Soba (substitute Udon) noodles
Vegetable Oil for Grill surface
Optional: Stir Fry Sauce (any flavor)

Select your desired Vegetables for Stir Fry e.g.
Chinese Long Beans
Bell Peppers
Sugar Onions
Carrots
Snow Peas (optional)
Radishes (for garnish or side)
Cilantro and scallion
Broccoli

Preparation
1.In a bowl combine the OJ, Mirin, soy sauce, vinegar, Chile and ginger.
2.Shrimp marinade:
a.Option 1; Use a few tablespoons of the dipping sauce for 10 minutes
b.Option 2: Rub shrimp with favorite seafood spices e.g. Paul Prudhommes Seafood Magic
3.Boil a large pot of salted water and add soba noodles until done. Remove from heat drain and set aside.(rinsing is optional).
4.Drizzle EVOO in a wok or other pan e.g. terracotta baking dish and sauté all vegetables until tender. Optional: Add stir fry sauce and stir until hot, remove from heat and cover.
5.Shrimp preparation:
a.Option 1: Skewer and grill until done
b.Option 2: Toss into wok or terracotta baking dish and cook in EVOO until done.
6.Remove and serve all ingredients as separate dishes; Shrimp, veggies, noodle and dipping sauce on the side.



Veggies feature Organic Chinese Long Beans...here is more than you probably want to know about long beans below:

For anyone who is fond of the Western style green beans, encountering the Chinese long bean may seem like discovering a super bean. Flavorful and easy to prepare, Chinese long beans can be a great way to get away from the same old green vegetables and add some variety to everyday meals.
One of the main factors that distinguish the Chinese long bean from North American string beans is the length. Capable of growing to lengths of three feet, most people recommend harvesting and preparing the Chinese long bean when it is no longer than twenty inches. While it is true that the longer Asian beans are somewhat tougher, they do very well if the idea is to use the Chinese long bean in some sort of a casserole. Even when longer and tougher, Asia beans tend to be softer in texture than American varieties of green beans, but every bit as filling.
The color of the Chinese long bean varies somewhat, from a pale green to a very deep almost forest green. As far as the taste, most types of the long bean have a very similar flavor to Western green beans, and can be used in many of the same ways. One popular use for the Chinese long bean is as an ingredient in a vegetable stir-fry. Typically the bean will be cut into section three to five inches in length, and paired with slivers of carrots, and eggplant.
Blanching is a great way to prepare the Chinese long bean, as the process helps to bring out the flavor of the bean. One mode of preparation involves blanching the bean segments, then frying them lightly with a small amount of garlic infused olive oil. Because the Chinese long bean absorbs flavors readily, frying on a lower heat for fifteen minutes or so will allow the flavors of the oil to mingle with the natural taste of the bean itself, creating a tasty side dish.
The Chinese long bean also works very well in soups as well. The dark green color of some of the beans will be an attractive addition to vegetable soup using a tomato base, especially when combined with the bright orange of carrots and the vibrant yellow of whole kernel corn. One thing to keep in mind is that the Chinese long bean will tend to become soft much quicker than North American green beans, so it is a good idea to not add them until the last half-hour that the soup is allowed to simmer.
Reference: http://www.wisegeek.com/what-is-a-chinese-long-bean.htm