Buzz
Photo by Jennifer Causey, Food Styling by Julian Hensarling, Prop Styling by Christina DaleyThis quick and easy soba noodle salad comes together faster than ordering takeout. A savory peanut sauce is enhanced with hoisin, sesame oil, lime juice, and chili garlic sauce, which coats the noodles and a bag of vegetable slaw mix. Using the pre-packaged slaw mix cuts down on prep time while adding a good amount of veggies to the salad. Shrimp are cooked with scallions and glazed with a tangy-sweet sauce made from lime and chili garlic sauce. Dress the noodles just before serving, like a classic salad, to maintain the perfect texture.
For a different twist, try almond or cashew butter instead of peanut butter for a similarly tasty result. If you like more texture, choose a chunky nut butter.
Ingredients List
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Kosher salt, for cooking noodles
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4 oz. soba noodles
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1/4 cup creamy peanut butter
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2 Tbsp. hoisin sauce
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1 Tbsp. toasted sesame oil
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2 1/2 Tbsp. fresh lime juice (from 2 or 3 limes), divided
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3 Tbsp. chili-garlic sauce, divided
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3 tsp. light brown sugar, divided
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1 10-oz. pkg. coleslaw mix
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1 cup thinly sliced scallions (from about 6 scallions), divided, plus more for topping
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2 tsp. neutral oil (such as canola)
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12 oz. peeled and deveined large shrimp
Instructions
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Bring a large pot of salted water to a boil. Cook the noodles as per the package instructions, then drain and rinse with cold water.
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In a small bowl, whisk together peanut butter, hoisin sauce, sesame oil, 2 tablespoons of lime juice, 1 1/2 tablespoons chili-garlic sauce, and 1 1/2 teaspoons sugar. Slowly whisk in 1/3 cup of warm water until the mixture thickens slightly but is still pourable. If needed, add more water, one teaspoon at a time, to achieve the desired texture.
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In a large bowl, combine the coleslaw, noodles, and 1/2 cup of scallions. Toss to mix evenly.
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Heat neutral oil in a large nonstick skillet over medium heat. Add the remaining 1/2 cup of scallions and cook for about 1 minute, stirring occasionally. Add the shrimp and cook, stirring frequently, until they turn pink in spots, about 1-2 minutes. Stir in the remaining 1/2 tablespoon of lime juice, 1 1/2 tablespoons chili-garlic sauce, and 1 1/2 teaspoons sugar. Stir and cook until the shrimp are fully cooked, about 1 minute.
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Set aside 1/4 cup of the peanut dressing. Toss the rest with the noodle salad. Add the shrimp and drizzle with the reserved peanut dressing. Garnish with additional scallions.
Prepare the peanut dressing in advance and refrigerate it for up to a day.
Nutrition Facts (per serving)
| 444 | Calories |
| 25g | Fat |
| 30g | Carbs |
| 26g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 444 | |
| % Daily Value * | |
| Total Fat 25g | 32% |
| Saturated Fat 4g | 21% |
| Cholesterol 185mg | 62% |
| Sodium 1545mg | 67% |
| Total Carbohydrate 30g | 11% |
| Dietary Fiber 3g | 12% |
| Total Sugars 14g | |
| Protein 26g | 52% |
| Vitamin C 24mg | 27% |
| Calcium 143mg | 11% |
| Iron 2mg | 9% |
| Potassium 480mg | 10% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
