Almond Butter Soba Noodles with Garlic Shrimp
I found this recipe here a while ago. I’ve made it for both dinner and lunch, but it makes a particularly delicious light lunch. I always end up forgetting the honey in the sauce (and I never notice). I’ve also substituted apple cider vinegar instead of rice wine vinegar (I ran out of the latter) without any impact.
I’m not a huge fan of cabbage, so I opt out of that. But taking the time to julienne the carrot and cucumber is well worth it.
- 8 ounces soba noodles, cooked and chilled
- 1 carrot, peeled and julienned
- 1/3 hothouse cucumber, julienned
- 3 leaves savoy cabbage, shredded
- 1 teaspoon toasted black sesame seeds
- 1 teaspoon toasted and crushed almonds, optional
- 1 1/2 teaspoons vegetable oil
- 8 to 10 white shrimp, peeled, deveined and cleaned
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
almond butter sauce:
- 1/4 cup all natural almond butter
- 2 tablespoons ponzu sauce
- 2 tablespoons raw honey
- 1 1/2 tablespoons rice wine vinegar
- 1 tablespoon plus 1 teaspoon soy sauce
- 2 teaspoons sesame oil
- For garlic shrimp: Place all garlic shrimp ingredients into a bowl and marinate for 30 minutes.
- Heat a skillet over medium-high heat and sauté shrimp for 5 to 6 minutes or until just cooked through. Remove from heat and refrigerate until ready to use.
- For almond butter sauce: Place all ingredients into a bowl and whisk together until fully combined. Refrigerate sauce for at least 30 minutes.
- To assemble: In a large bowl toss together the soba noodles and sauce until fully coated. Place a handful of shredded savoy onto a plate and top with half of the coated soba noodles. Top noodles with carrots and cucumbers followed by shrimp. Finish with a sprinkle of sesame seeds and serve.