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Joined: May 2007
I found it, but I was thinking of something else with udon noodles. Anyway, I'll be happy to type it up for you. It sounds like something we would enjoy.
Soba Noodle Salad with shrimp & peanut sauce Issue #73
Makes 4 servings; total time 30 minutes
For the Noodles:
1 box soba noodles (8 oz)
1/3 cup chunky peanut butter
¼ cup low sodium chicken broth
1 T each, low sodium soy sauce, brown sugar, and minced fresh gingerroot
1 tsp chile garlic sauce
1 T lime juice
2 tsp sesame oil
¾ cup snow peas, halved crosswise
¾ cup sliced red or yellow sweet pepper
¾ cup bias-sliced scallions
¾ cup bean sprouts
2 T chopped fresh cilantro
For the Shrimp:
3 T olive oil, divided
2 tsp minced fresh gingerroot
2 tsp minced garlic
20 medium shrimp, peeled, deveined, tails left on
Salt & pepper
2 tsp toasted sesame seeds
Bring a large pot of salted water to boil for noodles. Cook noodles according to package directions. Drain, rinse and set aside.
Wisk peanut butter, broth, soy sauce, brown sugar, 1 T gingerroot and chile garlic sauce together in sauce pan over medium heat just until peanut butter melts.
Stir in lime juice and sesame oil; set aside.
Toss noodles, peanut sauce, snow peas, sweet pepper, scallions, sprouts, and cilantro together in a bowl to coat.
Combine 2 T olive oil, 2 tsp gingerroot and garlic in a blow. Toss with shrimp; season with salt and pepper
Sauté shrimp in remaining olive oil in a large sauté pan over high heat until cooked through, about 3 minutes. Serve on top of noodles, and garnish with sesame seeds.
Notes: Rinse soba noodles after cooking to get rid of any residual starch that wold thicken the sauce too much.
Since shrimp are small, you can use high heat to get a good sear without overcooking them in the process.
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Joined: Sep 2009
Thanks for the welcome!!!