Shrimp And Soba Noodle Salad Recipes

Steps:

• Cook and drain noodles as directed on package.
• Meanwhile, heat 12-inch nonstick skillet over medium-high heat. Add oil; rotate skillet to coat bottom. Add shrimp, garlic and gingerroot; cook and stir about 3 minutes or until shrimp are pink and firm. Remove from skillet.
• Add carrots, green beans, 1 cup of the broth, the soy sauce and sugar to skillet. Heat to boiling. Cover and cook over medium heat 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
• Stir in shrimp and lemon juice. Mix cornstarch and remaining broth until smooth; stir into shrimp mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Divide noodles among bowls. Top with shrimp mixture.

Steps:

• Boil soba in boiling water for 5-8 minutes; drain and rinse with cold water and then drain again.
• While noodles are cooking, mix together wasabi and 1 tablespoon cold water in a small bowl or cup.
• Let stand 5 minutes and then add the soy sauce and lemon juice and set aside.
• In a large salad bowl toss together the spinach, noodles, green onions, shrimp, ginger and dressing.

Steps:

• In a large pot of rapidly boiling salted water, cook soba noodles until al dente according to package instructions; drain.
• Meanwhile, in a large bowl, whisk together tamarind, sugar, 2 tablespoons oil, lime juice, and cayenne. Add drained noodles, cilantro, onion, half the papaya, and all but 3 tablespoons of the peanuts; season with salt and pepper and toss to combine.
• In a large skillet, heat the remaining 2 tablespoons oil over low. Add garlic and cook until golden brown on both sides, about 5 minutes total. Remove garlic chips and set aside on a paper towel. Raise heat to medium-high; add shrimp, sprinkle with coriander, salt, and pepper, and cook, tossing occasionally, until shrimp are just cooked through, about 3 minutes.
• To serve, divide noodles and shrimp evenly among 4 large bowls; top each serving with remaining papaya, peanuts, garlic chips, and cilantro.

Steps:

• In a large pot of boiling salted water, cook asparagus until crisp-tender, about 3 minutes. With a slotted spoon or mesh strainer, transfer asparagus to a colander and rinse under cool water to stop the cooking. Transfer asparagus to a medium bowl. Return water to a boil; add shrimp and cook until pink and opaque throughout, about 2 minutes. Transfer shrimp to bowl with asparagus. Return water to a boil; add noodles and cook according to package instructions. Drain noodles and rinse under cool water.
• Meanwhile, in a small bowl, whisk together soy sauce, oil, vinegar, and sugar. Divide noodles among 4 bowls and drizzle with dressing. Top with asparagus and shrimp and sprinkle with scallions and basil.

Steps:

• 1. Cook the soba noodles in boiling salted water for approximately 5-6 minutes or until al dente. Drain the noodles in a colander, cool with water. In small quantities dry the noodles in absorbent paper towels and place in a mixing bowl.
• 2. In a seperate bowl combine the ginger, shallots, rice vinegar, soy sauce, miso, sesame oil, red curry paste and cumin, mixing with a whisk until the vinaigrette is emulsified.
• 3. Pour the dressing over the noodles and gently toss. Cover the bowl with saran, refrigerate for 15 minutes allowing the flavors to marry.
• 4. Place the wasabi peas into a food processor and grind into crumbs. Place the wasabi crumbs into a mixing bowl with the bread crumbs, Hidden Valley Ranch Seasoning and wasabi powder. Place the spiced bread crumbs evenly on a flat tray.
• 5. Remove the shells of the shrimp and butterfly. Evenly toss the shrimp with 1/4 cup of he olive oil; gently press each shrimp into the spiced bread crumbs, coating each shrimp on all sides. Lightly spray each shrimp on both sides with nonstick vegetable cooking oil.
• 6. Heat s skillet over medium heat with the remaining 1/4 cup of olive oil. In batches place the shrimp in a single layer in the skillet, cook for approximately 2 minutes or until golden brown. Turn the shrimp over cooking the second side for an additional 2 minutes or until the shrimp are fully cooked. Hold the cooked shrimp on a plate with paper towels, cooking the remaining shrimp, add additional olive oil if necessary to the skillet.
• 7. Thread 2 cooked shrimp onto 12 bamboo skewers.
• 8. Remove the soba noodles from the refrigerator, gently toss with the sliced vegetables and chopped peanuts. In the center of 4 decorative serving plattersarrange the soba noodles, top each mound of noodles with 1/4 cup of mango ribbons.
• 9. Drizzle 2-3 tablespoons of the Red Curry Peanut Sauce around the perimeter of each platter. Garnish the top of each serving of soba noodles with 2 sprigs of cilantro, 1 teaspoon of black sesame seeds and a lime wedge.
• 10. Place 3 shrimp satays on each platter.
• 1. In a sauce pan combine 1 cup of the coconut milk and red curry paste stirring with a whisk to dissolve.
• 2. Simmer the sauce using low heat for approximately 3-4 minutes or until the sauce has just warmed.
• 3. Stir in the remaining ingredients, simmer for 8-10 minutes or until the sauce has thickened to the consistency of heavy cream, stir frequently.

Steps:

• Whisk miso paste, canola oil, rice vinegar, orange zest, orange juice, ginger, mirin, peanut butter, and chile garlic sauce together in a bowl until dressing is blended.
• Bring water to a boil in a large pot. Stir in soba noodles and return water to a boil. Boil noodles until tender, 5 to 8 minutes. Drain noodles in a colander under cold running water until cool, about 1 minute. Toss cooked soba noodles with 1/2 of the miso dressing in a large bowl until thoroughly coated.
• Divide spinach among 4 serving bowls; top each with 1/4 of the dressed noodles. Divide carrots, cabbage, snow peas, and cherry tomatoes among each bowl; top each with 4 shrimp. Drizzle remaining miso dressing onto each bowl to taste; sprinkle with green onions and toasted sesame seeds.