This simple dinner of Shrimp with Miso-Ginger Sauce comes together in a flash.
8 ounces uncooked soba (buckwheat noodles)
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons white miso (soybean paste)
2 tablespoons water
1 tablespoon rice vinegar
1 teaspoon honey, divided
1 teaspoon grated peeled fresh ginger
1 teaspoon minced garlic
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
12 ounces large shrimp, peeled and deveined
4 green onions
2 teaspoons dark sesame oil
1 teaspoon fresh lime juice
1 teaspoon sesame seeds
How to Make It
Cook noodles according to package directions; drain. Rinse with cold water; drain.
Combine parsley, miso, 2 tablespoons water, vinegar, and 1/2 teaspoon honey in a small bowl, stirring with a whisk until smooth.
Combine remaining 1/2 teaspoon honey, ginger, garlic, salt, pepper, and shrimp in a medium bowl; toss to coat. Heat a grill pan over high heat. Coat pan with cooking spray. Add shrimp to pan; cook 2 minutes on each side or until done. Remove shrimp from pan. Add onions to pan; cook 1 minute on each side or until well marked. Coarsely chop onions. Combine noodles, onions, oil, and juice in a medium bowl; toss to coat. Sprinkle noodle mixture with sesame seeds. Top noodle mixture with shrimp. Drizzle miso mixture over shrimp.
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