It is not often that Food & Wine boasts a magazine filled with “healthy recipes” so when they did you can bet that I took full advantage. There was no doubt in my mind that these recipes would be anything but flavorful, and so far, they have been.
According to Thai tradition, this dish is both warming and energizing – the lime juice protects the respiratory system and cilantro helps when you’re congested. (F & W) Now I can’t say that I was left feeling energized, but I can tell you that this lively dish is one worth making. The soba noodles provide a flavorful base to shrimp, veggies and lots of cilantro. I added extra veggies like carrots and cabbage (Thanks for the idea taster!) and was so glad I did, they added more bulk and extra veggies are always a good thing in my mind!
Shrimp Soba Salad adapted from Food & Wine
- Soba Noodles
- 1 Tbsp soy sauce
- 1 Tbsp agave
- 2 Tbsp olive oil
- 1 Tbsp red chili paste
- 9 cloves garlic, minced
- 1 cup carrots, shredded
- 1 cup savoy cabbage, shredded
- 1 cup red cabbage, shredded
- 16 oz shrimp, thawed
- juice of 1/2 lime
- 1 tsp lime zest
- 1/2 bunch cilantro, roughly chopped
- lime wedges
Cook soba noodles as directed. Toss with soy sauce, agave, chili paste and 1 Tbsp olive oil. Set Aside. Meanwhile heat 1 Tbsp olive oil in large saute pan. Add garlic, shrimp, veggies, lime juice and zest and heat until shrimp is pink and cooked through. Top noodles with shrimp and veggie mixture. Serve with cilantro and lime wedges.