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Spicy chilled shrimp and soba noodle salad with bell pepper, red onion, carrot, Thai basil, sweet soy, peanut

Servings:
Serves 4. Servings
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Ingredients

  • 1/4 cup creamy peanut butter
  • 2 tablespoon soy sauce
  • 2 tablespoon fresh lime juice
  • 2 tablespoon honey
  • 2 tablespoon sesame oil
  • 1 tablespoon 1/2 -inch piece fresh ginger, peeled and coarsely chopped
  • 1 tablespoon large garlic clove
  • 8 ounce dried buckwheat soba noodles
  • 3 cup julienned red bell peppers
  • 2 cup large carrots, julienned on a mandolin
  • 1 cup finely chopped thai basil
  • 2 teaspoon olive oil
  • 1 1/2 pound large shrimp, peeled and deveined

Preparation

Baking Directions:

Combine the peanut butter, soy sauce, lime juice, honey, sesame oil, ginger and garlic in a blender and pulse until smooth.

Boil the soba noodles according to the package directions.

While the noodles are boiling, heat the olive oil in a large frying pan or wok set over medium-high heat.

Add the shrimp and cook, stirring frequently, until pink and opaque throughout, about 4 minutes.

Transfer to a plate.

Drain the noodles and put them into a large serving bowl.

Add the red peppers, carrots, Thai basil and dressing, and toss to combine.

To serve, divide the dressed noodles among four serving bowls and then top each portion with shrimp.