Cold Soba Noodles With Shrimp And Mango
There are so many ways to enjoy it and one of them is to toss it with Soba Tsuyu, versatile sauce that gives many dishes an authentic Japanese flavor.
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Servings: 4
Ingredients
- 200 gms Soba Noodles
- 1/4 cup Fresh Lemon Juice
- 4 tbsp Brown Sugar
- 1 tbsp Sesame Oil
- 3 tbsp Extra-Virgin Olive Oil
- 1 pinch Cayenne Pepper
- 2 tbsp Cilantro chopped coarsely
- 1 Ripe Mango sliced into medium cubes
- 2 cloves Garlic finely chopped; optional
- 16 pieces medium Shrimps peeled and deveined
- Salt and Pepper to taste
Instructions
- In a large pot, add water, a teaspoon of oil and a pinch of salt, and bring to a boil. Cook soba noodles in the boiling water until al dente. Drain and rinse with cold water. Shake the excess water, then leave to dry in the colander. If you’re not using the noodles soon, toss a bit of olive oil over it to prevent the noodles from sticking to each other.
- In a medium skillet, heat the oil over medium heat.
- Saute the garlic for few seconds.
- Add the shrimp, coriander, salt, and pepper. Stir occasionally until shrimp are just cooked through, about 3-5 minutes. Set aside.
- Using a large bowl, whisk together brown sugar, lemon juice and cayenne.
- Slowly whisk in sesame oil and olive oil until well combined and season with salt and pepper.
- Stir in the chopped coriander into the dressing. Set the dressing aside.
- Transfer the soba noodles into a large mixing bowl.
- Add the cilantro and mango. Lightly season them with salt and pepper and toss to combine.
- Drizzle the dressing all over, just enough to flavor and coat the soba noodles. Toss everything until well combined. Season with salt, if needed.
- To serve, divide soba noodles and shrimp evenly among four large bowls. Garnish each serving bowl with remaining chopped cilantro.