Peanut-Sesame Soba Noodles w/ Spicy Shrimp
The peanut -sesame soba noodles are cool, calm and collected, while our shrimp is hot with a little zing. Together they’re a complimentary pair that leaves you constantly reaching for another bite.
Ingredients
182g soba noodles
2 tbsp natural peanut butter
½ tbsp tahini
1 tbs rice vinegar
2-3 tbsp water
300g raw, peeled shrimp (tails on)
¾ tsp salt, divided
½ tsp cayenne pepper
½ tsp garlic powder
½ tsp onion powder
1 tbsp neutral oil, like canola
1 tbsp unsalted butter
1 tbsp minced fresh ginger
1 ½ tbsp minced garlic, about 3 cloves
Juice of one lime
¼ head of purple cabbage, thinly sliced
1 cup cooked edamame
Instructions
Cook soba noodles by following package instructions. Drain and run under cold water to cool. Set aside in a large bowl.
In a small bowl combine peanut butter, tahini, rice vinegar and ¼ tsp salt. Whisk, adding a little water as you go to loosen, until the sauce is smooth. Set aside.
Season shrimp with ½ tsp salt, cayenne, onion powder and garlic powder. Set aside.
Heat a non-stick skillet on medium-high heat. Add canola oil and let it get hot for 1-2 minutes or until the oil thins and spreads quickly across the pan.
When the pan is hot, add your shrimp and let cook for 2-3 minutes on one side. When the shrimp turn pink, flip and let cook for another minute on the other side. Remove and set aside.
Back in the pan, add butter, garlic and ginger. Cook until soft and fragrant, about 1 minute. Add the shrimp back in and toss to coat. Turn off the heat and finish with lime juice.
In the large bowl of soba noodles, add the peanut-sesame sauce and toss. Top with cabbage, edamame and shrimp. Finish with sesame seeds, chopped peanuts and cilantro for extra fun!