SOBA NOODLE SALAD WITH SHRIMP AND ROASTED BELL PEPPERS

Saturday, June 18, 2011

Serves 4-6

adapted from Vegetarian Cooking for Everyone by Deborah Madison

Cold food is what you want when it’s hot outside. This recipe for soba noodle salad is a refreshing Asian version of the traditional pasta salad. Soba noodles are Japanese. Made from buckwheat flour, soba is served either hot in soups or cold with dipping sauce and toppings.

In this recipe, cold soba noodles are combined with fresh green onions and red bell peppers and then tossed with an exotic-tasting Asian vinaigrette. Cold boiled shrimp, sesame seeds and chopped peanuts scattered on top at the end to make a refreshing one-dish summer supper.

For the salad:

1 (12oz) package soba noodles

2 tsp sesame oil

2 red bell peppers, halved lengthwise, stems and seeds removed

1 bunch green onions, white and some of the light green part thinly sliced lengthwise

3 Tbsp cilantro, chopped and divided

2 Tbsp sesame seeds, toasted

1/2 pound boiled medium shrimp

1 cup salted peanuts, coarsely chopped for serving

For the vinaigrette:

1 clove garlic, finely chopped

1 tsp minced fresh ginger

3 Tbsp rice wine vinegar

1-2 tsp soy sauce

2 tsp light brown sugar

3 1/2 Tbsp sesame oil

1 Tbsp dark sesame oil

1/2 tsp chili oil

1. BOIL THE NOODLES: First, preheat your grill or broiler for cooking the peppers later. Then, bring a pot of water to a boil and cook noodles according to package instructions. When done, drain. Run cold water over noodles until they are cooled completely. Drain and then mound the noodles in a serving bowl or platter. Toss with sesame oil to prevent sticking. Cover and refrigerate.

Note: this step can be done several hours ahead of time if desired.

2. PREP VEGETABLES THEN TOSS THEM WITH THE NOODLES: Grill or broil the red peppers skin-side up just until the skin blisters. The skin will slip off easily now. Peel and then slice the pepper into narrow strips. Toss peppers, green onions, 2 Tbsp of the cilantro, and toasted sesame seeds with noodles.

3. MAKE THE DRESSING: In a small bowl or measuring cup, combine garlic, ginger, and shallot. Add vinegar and then let stand for 15 minutes. Add the soy sauce and sugar and whisk until sugar dissolves. Whisk in the oils. Toss the noodles with enough dressing just to coat everything. Place any remaining dressing in a small bowl to pass at the table.

4. SERVE: Scatter the shrimp and peanuts along with the additional cilantro over the top. Bring the platter to the table and serve everyone in individual bowls. Pass the remaining dressing around the table.