Soba Noodles with Grilled Shrimp and Cilantro
Provided by: Food&Wine
Garlicky, spicy and bright with lime, this noodle dish is both warming and energizing, according to Thai tradition. Just don't skimp on the lime wedges or cilantro: "The sour juice protects the respiratory system in the early spring," Su-Mei Yu says, "and cilantro helps when you're congested." Recipe Tips from F&W Editors
- 6 ounce(s) soba noodles
- 1/4 cup(s) vegetable oil
- 3 tablespoon(s) low-sodium soy sauce
- 3 tablespoon(s) tamari
- 1 teaspoon(s) agave syrup
- 2 large shallots, thinly sliced and separated into rings
- 6 clove(s) garlic, coarsely chopped
- 1 teaspoon(s) finely grated lime zest, plus 2 tablespoons fresh lime juice
- 1 pound(s) large shrimp, shelled and deveined
- 2 scallions, finely chopped
- 1/4 cup(s) chopped cilantro
- 1/4 teaspoon(s) crushed red pepper
- Lime wedges, for serving
- 1. Bring a large pot of water to a boil. Add the noodles and cook, stirring, until tender, 4 minutes. Drain and rinse under cold water. In a medium bowl, combine 2 tablespoons of the oil with the soy sauce, tamari and agave syrup. Add the noodles and toss.
- 2. In a skillet, heat 1 tablespoon of the oil. Add the shallots and cook over moderate heat, stirring, until golden brown and crisp, 3 minutes. Using a slotted spoon, transfer the shallots to paper towels. Add the garlic to the skillet and cook over low heat until golden and crisp, 2 minutes. Transfer the garlic to the paper towels.
- 3. Light a grill or preheat a grill pan. In a bowl, combine the lime zest and juice with the remaining 1 tablespoon of oil. Stir in the shrimp and season with salt. Grill the shrimp over high heat, turning once, until glazed and just white throughout, 3 minutes.
- 4. Arrange the noodles on a large platter. Sprinkle with the scallions, cilantro, crushed red pepper and the fried shallots and garlic. Arrange the shrimp on top and serve with lime wedges alongside.