Summer Veggie, Shrimp & Soba Noodle Salad with Peanut Dressing

Recipe by The Gourmet RD

Ingredients

• 8 oz soba (buckwheat) noodles
• ½ tbsp oil
• 1 lb medium or large shrimp
• coarse salt and ground black pepper
• 1 tsp sesame oil
• 6 tbsp creamy peanut butter
• ¼ tbsp brown sugar
• ¼ cup low sodium soy sauce or tamari
• 3 tbsp sesame oil
• 1 tbsp Sriracha or chili garlic sauce
• 2 zest and juice of medium limes
• 1 piece fresh ginger,
• splash hot water
• 1½ cups snow peas (thinly sliced)
• 1 red bell pepper (thinly sliced)
• ½ cup shredded purple cabbage
• ½ cup shredded carrots
• ¼ cup fresh cilantro and/or basil and/or green onions (chopped)
• ¼ cup toasted peanuts (chopped)

Method

1. Prepare soba noodles according to package directions. Drain and rinse with cold water. Place in a large bowl, toss with sesame oil and place in the refrigerator.
   
   Heat oil to high heat in a large skillet. Sprinkle shrimp with a dash of salt and black pepper. Place in the hot skillet and saute 60-90 seconds, until shrimp is opaque and tails curl in.
   
   Remove from the skillet and allow to cool in the refrigerator. To make peanut sauce, whisk together peanut butter, brown sugar, soy sauce, sesame oil, Sriracha, lime zest and juice and ginger. Add a splash of hot water if dressing is too thick.
   
   Stir dressing, peas, bell pepper, cabbage and carrots into the bowl with the noodles until combined. Add shrimp and stir. Refrigerate at least 30 minutes.
   
   Before serving, stir in fresh herbs and onions. Place in bowls and top with peanuts and additional Sriracha, if desired.

View the recipe instructions at The Gourmet RD