Shrimp and Sugar Snap Soba Salad
Shrimp
1 lb shrimp, peeled and deveined
2 teaspoons five-spice powder*
1 teaspoon olive oil
Salad
8 ounces sugar snap peas, trimmed
6 ounces soba noodles
1/2 English cucumber
1/4 cup fresh basil, shredded
1/4 cup cilantro, chopped
1 tablespoon fresh ginger, julienned
Dressing
1 tablespoon fresh ginger, grated
1 garlic clove, minced
3 tablespoons low sodium soy sauce
1 tablespoon olive oil
1 teaspoon honey
Preheat broiler.
Toss shrimp with five-spice powder and olive oil. Let marinate while preparing salad.
Boil sugar snaps until tender-crisp, 2 minutes, then drain and rinse with cold water. Slice lengthwise into julienne strips (be careful-some of the peas pop out). Boil noodles just until tender, about 5 minutes, then drain and rinse with cold water. Drain well. Place in a large bowl with sugar snaps. Slice cucumber in half lengthwise (scrape out seeds if you wish). Thinly slice, then add to noodles along with basil, cilantro and julienned ginger.
For the dressing stir together all ingredients. Pour over noodle mixture and toss to evenly mix.
Broil shrimp, 1-2 minutes per side. Divide noodles among four bowls and top with shrimp.
*Note: the 5-spice may be too strong so you may want to adjust accordingly
Shrimp
1 lb shrimp, peeled and deveined
2 teaspoons five-spice powder*
1 teaspoon olive oil
Salad
8 ounces sugar snap peas, trimmed
6 ounces soba noodles
1/2 English cucumber
1/4 cup fresh basil, shredded
1/4 cup cilantro, chopped
1 tablespoon fresh ginger, julienned
Dressing
1 tablespoon fresh ginger, grated
1 garlic clove, minced
3 tablespoons low sodium soy sauce
1 tablespoon olive oil
1 teaspoon honey
Preheat broiler.
Toss shrimp with five-spice powder and olive oil. Let marinate while preparing salad.
Boil sugar snaps until tender-crisp, 2 minutes, then drain and rinse with cold water. Slice lengthwise into julienne strips (be careful-some of the peas pop out). Boil noodles just until tender, about 5 minutes, then drain and rinse with cold water. Drain well. Place in a large bowl with sugar snaps. Slice cucumber in half lengthwise (scrape out seeds if you wish). Thinly slice, then add to noodles along with basil, cilantro and julienned ginger.
For the dressing stir together all ingredients. Pour over noodle mixture and toss to evenly mix.
Broil shrimp, 1-2 minutes per side. Divide noodles among four bowls and top with shrimp.
*Note: the 5-spice may be too strong so you may want to adjust accordingly
