Soba is simply the Japanese word for buckwheat, the variety of grain used to make this noodle. In this preparation, served cold, its earthy taste is balanced with plenty of zest and spice.
INGREDIENTS
- 12 oz. soba noodles
- 4 Tbsp. canola oil
- 4 Tbsp. soy sauce
- 1 Tbsp. sesame oil
- 1 Tbsp. dark agave syrup
- 3 shallots, sliced
- 6 garlic cloves, sliced
- 3 scallions, sliced
- ¼ cup minced cilantro
- 1 tsp. red pepper flakes
- ½ lb. raw shrimp, shelled and deveined
- Zest and juice of 1 lime
DIRECTIONS
1. Bring a large pot of water to a boil. Add the soba noodles and cook until tender, 3 to 4 minutes. Drain and rinse with cold water.
2. In a large bowl, mix 1 tablespoon canola oil with the soy sauce, sesame oil, and agave syrup. Add the noodles and toss.
3. In a large skillet, heat 1 tablespoon canola oil. Add the shallots and garlic and sauté until tender and starting to color, about 3 minutes. Add the shallots and garlic to the noodles and toss with the scallions, cilantro, and red pepper flakes.
4. In a bowl, toss the shrimp with lime zest, juice, and salt. Broil under high heat, until golden, about 3 minutes per side. Distribute the noodles and shrimp into serving plates and serve.
