Opening Soon: A Japanese-Style Bagel Shop in Downtown Vancouver
The Broadway/Cambie Corridor Has Become a Hub for Excellent Chinese Restaurants
Flaky, Fluffy and Freaking Delicious: Vancouver’s Top Fry Bread and Bannock
Protected: The Wick is Lit for This Fraser Valley Winery
Wine Collab of the Week: The Best Bottle to Welcome a Vancouver Spring
Naked Malt Blended Malt Scotch Whisky Celebrates Versatility and Spirit
The Orpheum to Launch ‘Silent Movie Mondays’ This Spring
5 Things to Do in Vancouver This Week (March 27-April 2)
Meet Missy D, the Bilingual Vancouver Hip Hop Artist for the Whole Family
What It’s Like to Get Lost on a Run With a Pro Trail Runner
8 Things to Do in Abbotsford (Even If It’s Pouring Rain)
Explore the Rockies by Rail with Rocky Mountaineer
The Future of Beauty: How One Medical Aesthetics Clinic is Changing the Game
4 Fashion Designers From African Fashion Week Vancouver to Put on Your Radar
Before Hibernation Season Ends: A Round-Up of the Coziest Shopping Picks
You can buy fresh local spot prawns in season or frozen in packages of 20 / 25 count (meaning there are 20 to 25 headless prawns with their shells on). Once they are thawed, remove the shell, make a slit down the back of the prawn, and remove the dark-colored vein. Rinse the prawns in cold water before using.
• In a large skillet on medium-high, heat the oil. Sauté the ginger and prawns for 2 to 3 minutes. Add the white wine and cook for an additional minute.• Add the orange and lime juices and cook until the sauce just starts to thicken, about 2 to 3 minutes.• In a large pot of boiling salted water, cook the soba noodles until al dente, about 4 to 5 minutes.• Drain and toss immediately in sesame oil, coating noodles well.• Stir in the carrots. Season with salt and pepper.
Cookbook available at Barbara Jo’s Books to Cooks.