Cold Peanut Soba Noodles with Grilled Shrimp

Name: Cold Peanut Soba Noodles with Grilled Shrimp
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 large head broccoli, cut into florets and blanched; 1 (9.5 ounce) package soba noodles; ½ cup natural (unsweetened) smooth peanut butter; ⅓ cup hot water; 3 tablespoons soy sauce; 2 tablespoons honey; 1 teaspoon fresh chili paste (optional); 4 scallions, thinly sliced; 2 tablespoons sesame seeds; 1½ pounds large peeled and deveined shrimp; sea salt and freshly ground pepper to taste

Molly Shuster Website

Cold Peanut Soba Noodles with Grilled Shrimp

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Japanese soba noodles are hearty, which means they stand up well to this flavorful peanut sauce. The noodles are also delicious served cold or at room temperature, and this healthy Asian-inspired salad is perfect to bring on picnics or for a make-ahead lunch. Blanched broccoli florets and quickly sautéed shrimp add fiber and protein, but if you like, you can swap them for other vegetables or proteins. The easy peanut sauce mixes peanut butter, soy sauce honey and chili paste and can be made ahead of time. Sprinkle with chopped peanuts or sesame seeds!

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Servings: 4

Ready in: 25min PT25M

Ingredients

1 large head broccoli, cut into florets and blanched
1 (9.5 ounce) package soba noodles
½ cup natural (unsweetened) smooth peanut butter
⅓ cup hot water
3 tablespoons soy sauce
2 tablespoons honey
1 teaspoon fresh chili paste (optional)
4 scallions, thinly sliced
2 tablespoons sesame seeds
1½ pounds large peeled and deveined shrimp
sea salt and freshly ground pepper to taste

Directions

Bring a large pot of water to a boil; blanch broccoli florets in boiling water until just heated through, 2 to 3 minutes; drain and immediately rinse in cold water to cool completely.
Bring a separate large pot of lightly salted water to a boil. Boil the soba noodles until al dente, 5 to 8 minutes; drain and rinse with cold water to cool. Transfer soba to a large serving bowl.
Stir the peanut butter, water, soy sauce, honey, and chili paste together in a small bowl; pour over noodles and toss to coat. Sprinkle scallions over noodles and toss.
Heat a small skillet over medium-high heat. Toast sesame seeds on hot skillet just until brown. Transfer seeds to a plate to cool.
Preheat an outdoor grill for medium-high heat. Grease the grates with oil. Season shrimp with salt and pepper.
Grill shrimp until lightly charred and cooked through, 90 seconds to 2 minutes per side.
Toss the noodles with the peanut mixture and scallions until well combined. Top with broccoli and shrimp. Sprinkle with sesame seeds.

Mealthy tip:

Vegan or vegetarian? Skip the shrimp and add extra broccoli, or replace with pan-fried eggplant or tofu. If you're not a fan of seafood, try sautéed chicken. The noodles keep well in the refrigerator for up to three days. Serve cold or at room temperature.

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(5 Reviews)

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What others are saying

Jacqulyne de Jardins says:

This was another recipe that I substituted the peanut butter for almond butter. I topped this with quite a bit of shrimp so I can get that flavor in each bite. Had quite a bit leftover and it was still just as tasty the next day.

Jessica Scott says:

I usually eat my soba cold, but warmed this one up and it tasted just as good. My boyfriend loves extra shrimp in his bowl when I make this recipe. The peanut butter sauce is my favorite! If you haven't tried soba, this is a good place to start.

Meredith Smith says:

Delicious recipe! The peanut sauce was so tasty with a little kick to it.

Anthony Cohen says:

Not a vegetarian but skipped the shrimp and added extra broccoli and pan-fried eggplant. Delicious served at room temperature.

Steven Gomes says:

Made this with tofu and it was really good. Used sriracha instead of chili paste, and it was nice and spicy. Great lunch dish.