This recipe is inspired by the version on Heidi Swanson’s blog www.101cookbooks.com. It is fresh and light, and perfect for a light summer meal or a picnic. Who doesn’t love picnics.
Soba noodles are also incredibly healthy. They have less calories, more protein, and more fiber than regular pasta, and they are also gluten-free.
In the version photographed I forgot the shrimp *sigh*.
- Grated zest of 1 lemon
- 1-inch cube of fresh ginger, peeled and grated
- 1 tbsp honey
- 1/4 tsp cayenne (more if you like spicy)
- 3/4 tsp salt
- 1 tbsp lemon juice
- 1/4 cup brown rice vinegar
- 1/3 cup shoyu soy sauce
- 2 tbsp extra virgin olive oil
- 2 tbsp toasted sesame oil
- 1 package soba noodles
- Handful of frozen shrimp (optional)
- 1/2 cup chopped fresh cilantro
- 5 spring onions, thinly sliced
- 1 cucumber, peeled, cut in half lengthwise, seeded, and thinly sliced
- 1/4 cup toasted sesame seeds for garnish
- Make the dressing by combining the zest, ginger, honey, cayenne, and salt in a blender. Add the lemon juice, rice vinegar and shoyu, and pulse to combine. With the blender running, drizzle in the oils. Set aside.
- Cook the shrimp in boiling water (don't overdo it- frozen shrimp don't need to be cooked until they taste like rubber bands). Peel & clean and set aside.
- Cook the soba in plenty of boiling salted water until just tender (usually 4 minutes), drain and rinse under cold water. Be sure it is really not warm and no longer cooking !
- In a large bowl, combine the soba noodles, the cilantro, the spring onions, the shrimp, the cucumber, half of the sesame seeds, and 2/3 cup of the dressing. Toss until well combined, Taste, and add salt and pepper if needed.
- Serve topped with chopped cilantro and more sesame seeds.