Description
A light and flavorful salad of soba noodles, vegetables, garlic lime shrimp, and a ginger ponzu dressing.
Ingredients
Scale
- ½ pound soba noodles
- ¼ cup + 1 tablespoon ponzu
- 1 tablespoon sesame oil
- 2 tablespoons rice vinegar
- 3 teaspoons ginger, minced
- 2 tablespoons olive oil
- 1 cup shiitake mushrooms, sliced
- 1 red bell pepper and 1 orange bell pepper, chopped
- 2 jalapenos, seeds removed and finely chopped
- 1 cup fresh edamame beans
- 1.5 pounds fresh shrimp, peeled and deveined
- 2 tablespoons unsalted butter
- ½ teaspoon garlic powder
- 1 tablespoon fresh lime juice
- ¼ cup of toasted chopped almonds
- Salt and pepper to taste
Instructions
- Make the dressing: Add the ponzu, sesame oil, rice vinegar and ginger to a bowl and whisk to combine. Season with salt and pepper to taste. Set dressing aside.
- Prepare the noodles: Bring a large pot of water to a boil over high heat. Add noodles and boil until cooked through, about 4-5 minutes. Drain noodles in a colander and rinse them with cold water to keep them from sticking. Transfer noodles to a large serving bowl.
- Make the vegetables: Heat the olive oil over medium-high heat. Add the mushrooms, bell peppers and jalapenos to the pan. Season with salt and pepper. Sauté, stirring occasionally, until cooked through, about 8 minutes. Add vegetables to the bowl of noodles.
- Make the shrimp: Melt the butter in the same pan over medium-high heat. Season the shrimp with salt and pepper and sprinkle evenly with the garlic powder. Add shrimp to the pan and sauté until cooked through, about 2 minutes per side. Remove the pan from the heat and stir in the lime juice.
- Assemble: Add the edamame, shrimp and dressing to the noodle bowl and toss to combine. Serve with almonds on top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes