Cold Noodle Salad with Spicy Peanut Sauce

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)

For the dressing:

1. 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:

1. Season the shrimp with the gochugaru, garlic, ginger and salt.
2. 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:

1. Cook the noodles according to package directions, rinse with cold water and set aside in a large bowl.
2. Add the cabbage and carrot to the noodles and pour in about half of the dressing. Toss to combine.
3. Add in the shrimp and green onions and toss again, adding more sauce if needed.
4. Garnish with peanuts, cilantro and lime wedges.
5. Before serving, add more sauce as needed as the noodles will soak it up. Enjoy!