COLD SOBA SALAD WITH SHRIMP
Recipe adapted from Aida Mollenkamp
I came across this recipe on Twitter of all places. And I say that with a dash of surprise because of the limited amount of time I spend there these days. It was good fortune to see the link when I did, because it made for a very satisfying meal, and one I look forward to making again. (I also love her trick of poaching the shrimp in the same pot while the noodles are cooking!)
A few minor recipe tweaks ensued, mostly due to the fact that I forgot to bring home snow peas and the green onions I thought were fresh were beyond saving by the time I opened the crisper. Luckily, this is a recipe well suited to light adaptations.
For the noodles:
8 ounces dried soba noodles
1 tablespoon kosher salt
1 pound (about 24) shrimp, shelled and deveined
2 big handfuls of spinach
6 ounces snow peas, cut on bias into 1-inch pieces
2 Persian cucumbers, trimmed, halved lengthwise, and thinly sliced
1 bunch of chives, finely chopped
2 tablespoons toasted sesame seeds or chia seeds (pictured)
For the dressing:
1/4 cup seasoned rice vinegar
3 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
2 tablespoon low-sodium soy sauce
2 to 3 teaspoons honey
1 tablespoon toasted sesame oil
2 inch piece ginger, peeled and grated
3 tablespoons canola oil
Bring a large pot of water to a boil over high heat. Fill a bowl halfway with ice water and set aside. (It's tempting to skip this step, but it will make a difference and really help the noodles cool down.)
When the water is boiling, add the noodles and cook for about 3 minutes, then add the salt and shrimp and continue cooking until the shrimp are pink and firm, about 3 minutes more. Put the spinach in the bottom of a colander, then drain the shrimp and noodles over the top. The heat will help wilt the spinach.
Place everything in the ice water and cool completely, at least 20 minutes.
To make the dressing, add everything except the oil in a food processor. Process until smooth, then drizzle in the oils. Drain the noodles, shrimp, and spinach (pick out any remaining ice if you need to), and add the cucumber and chives. Pour on the dressing and toss to coat. Garnish with the sesame or chia seeds and serve.