Description
This cold noodle salad with spicy peanut sauce is great to take on the go. The creamy coconut peanut sauce pairs perfectly with shrimp.
Ingredients
Units
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For the dressing:
- 3/4 cup coconut milk (from the can, full fat or light)
- 1/2 cup smooth peanut butter (natural)
- 1/4 cup water
- 3 tbsps tamari (light)
- 2 tbsps red curry paste
- 2 tbsps lime juice
- 1 tbsp honey
For the shrimp:
- 1 lb. shrimp (peeled and deveined)
- 3/4 tsp gochugaru (Korean chili flakes)
- 3/4 tsp garlic powder
- 1/4 to 1/2 tsp ginger powder (to taste)
- 1/2 to 3/4 tsp kosher salt
For the salad:
- 7 ozs. buckwheat soba noodles (dry, uncooked)
- 1/2 head Napa cabbage, sliced thin (large sized cabbage)
- 3 large carrots (shredded)
- 3 green onions, sliced
- 1/3 cup chopped peanuts
- chopped cilantro, for garnish (optional)
- lime wedges (for serving)
Instructions
For the dressing:
- In a small saucepan over low heat, whisk all ingredients together until smooth. Add more water as needed to thin and remove from the heat and set aside.
For the shrimp:
- Season the shrimp with the gochugaru, garlic, ginger and salt.
- Heat a large cast iron skillet over medium heat. Once hot, add a splash of avocado oil and toss in the shrimp. Cook for two to three minutes per side, until cooked through. Remove and set aside.
For the salad:
- Cook the noodles according to package directions, rinse with cold water and set aside in a large bowl.
- Add the cabbage and carrot to the noodles and pour in about half of the dressing. Toss to combine.
- Add in the shrimp and green onions and toss again, adding more sauce if needed.
- Garnish with peanuts, cilantro and lime wedges.
- Before serving, add more sauce as needed as the noodles will soak it up. Enjoy!
