Shrimp, soba noodles and a delectable sauce. Quick, simple and absolutely packed with flavors. When I first read over the recipe, I had my reservations about the amount of scallions compared to the amount of liquid in the sauce. In the end it came together beautifully.
adapted from Reem Rizvi recipe at Simply Reem
serves 3-4
The Ingredients:
for the sauce:
1 1/2 cup scallions, diced
2 Tbsp ginger, minced
1/4 cilantro, chopped
1 Tbsp sesame oil
2 Tbsp grapeseed oil
1 Tbsp soy sauce
2 Tbsp rice wine vinegar
2 Tbsp honey
1 tsp black pepper
1 tsp crushed red pepper
for the pasta
12-16 large shrimp, raw and thawed if frozen
1 large broccoli stalked, juilienned
1 carrot, juilienned
9 oz soba noodles
2 Tbsp sesame seeds
The Process:
Whisk together all of the sauce ingredients in a medium bowl. Adjust soy sauce, honey and pepper flakes to taste. Cover and set aside for 10-15 minutes.
Cook the soba noodles according to package directions. Set aside.
Heat about 2 Tbsp sesame oil a large skillet set over high heat. Add the shrimp and sear until browned and opaque, 2-3 minutes per side. Set aside.
In a small skillet, dry roast the sesame seeds until toasted.
In a large bowl, toss together the noodles, juilienned vegetables and sesame seeds. Top with shrimp. Serve warm or cold.
