Serves 4 (serving size: 1/2 cup noodles, 3/4 cup shrimp, and 1 tablespoon sauce)
Photo: Iain Bagwell; Styling: Lindsey Lower
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.
I only made this for 2, so I used 6 oz shrimp and 4 oz noodles, but I left everything else the same. I felt the shrimp marinade was almost non existent, and the miso sauce was barely enough, hate to think how dry it would have been if I had cut those ingredients too! Hubby liked it, so we will probably make again, with a Thai cucumber salad
I used buckwheat soba noodles as recommended which are much darker in color than the photo. We liked the flavors here and will make this again. However, instead of using our grill pan on the stove, I think I'll try to use our Traeger to add a bit more smoky flavor to the shrimp. We had a Thai cucumber salad along side.
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