This recipe was adapted from Heidi Swanson’s wondrous Super Natural Cooking. I switched out the tofu for shrimp, added asparagus, and altered the amounts a tad to suit my own tastes, and you should feel fee to do the same.
Spring Soba Noodles with Shrimp & Asparagus
grated zest of 1 lemon
1 1/2 teaspoons finely grated fresh ginger
1 1/2 tablespoons honey
1/2 teaspoon cayenne pepper
1 teaspoon fine grain sea salt
1 1/2 tablespoons freshly squeezed lemon juice
1/4 cup unseasoned brown rice vinegar
1/3 cup shoyu sauce
2 tablespoons olive oil
2 tablespoons toasted sesame oil
12.8 ounce pack soba noodles
1 bunch asparagus, trimmed and sliced diagonally into 1 inch pieces
1 lb. fresh shrimp, peeled, deveined, and patted dry
1 1/2 teaspoons toasted sesame oil
3/4-1 cup cucumber, peeled and julienned
1/2 cup cilantro, roughly chopped
3 green onions plus a few inches of greens, thinly sliced
handful of toasted sesame seeds
1.) Combine all dressing ingredients in a blender and blend until smooth. Set aside.
2.) Now, cook the shrimp by heating the 1 1/2 teaspoons sesame oil in a heavy bottomed saute pan over medium high heat. When oil becomes swirly and hot, add shrimp in an even layer and cook for about 3 minutes on the one side, and then turn and finish cooking for about a minute on the other side. The shrimp should be vibrantly pink. Set aside on paper towels.
3.) Bring a large part of water to a boil, salt generously, and add soba noodles and asparagus and cook for about 3 minutes; until noodles are cooked and asparagus vibrant green. Drain.
4.) In a large bowl, toss noodles and asparagus with about 1 cup of the dressing. Then add shrimp, green onions, 1/4 cup of the cilantro, and cucumber. Garnish with sesame seeds and the remaining 1/4 cup of cilantro. Serve warm.