Asian soba noodle salad with soy dressing is a flavor-packed dish. Bold soy citrus flavors infuse into crunchy vegetables and nutty buckwheat noodles.

Prep Time 25 mins

Cook Time 5 mins

Total Time 30 mins

Ingredients

Soba Noodle Salad

• 6 ounces soba noodles
• 1 cup carrots, shredded
• 1 cup edamame beans, shelled and cooked
• 1 cup red bell pepper, thinly sliced
• 1 cup english cucumber, thinly sliced, seeds removed
• ½ cup sugar snap peas, cut in half diagonally
• ½ cup red cabbage, thinly sliced
• ¼ cup green onions, thinly sliced on a bias
• 2 teaspoons sesame seeds, toasted
• ⅓ cup cilantro, fresh
• black pepper, as needed
• Soy Dressing
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon lime juice
• zest of 1 lime
• ½ teaspoon sugar
• 1 ½ teaspoons sriracha, or to your spicy level liking
• 1 clove garlic, minced
• 1 tablespoon sesame oil
• 3 tablespoons grapeseed oil, or olive oil

Instructions

1. In a large pot, fill with enough water to cover the pasta once added and bring to a boil. Cook the soba noodles according to the manufacturer’s instructions, about 4 minutes.
2. Drain and transfer noodles immediately into an ice bath to stop the cooking process. Drain the cooled noodles and lightly dry on a paper towel.
3. In a large bowl, combine soba noodles and all of the cut vegetables and set aside.
4. In a medium-sized bowl, whisk together all of the soy dressing ingredients except for the sesame oil and grapeseed oil.
5. Gradually add the sesame oil and whisk until combined. Then slowly add the grapeseed oil and whisk until combined into an emulsified dressing.
6. Pour dressing over the soba salad and add sesame seeds and cilantro, toss to combine.

Pasta tossed with fried slivered ancho chiles, garlic, and shrimp, olive oil, and Parmesan.

Ancho Chile, Shrimp, and Pasta

Prep time 10 mins

Cook time 20 mins

Total time 30 mins

If you don’t have access to ancho chiles, you can steer more to the Italian side and just use 1/4 teaspoon of red chili flakes to brighten up this dish.

Ingredients

• 8 ounces long, thin pasta such as spaghetti or fettucini
• Salt
• 1/2 cup vegetable oil (grapeseed or canola)
• 3 thinly sliced cloves garlic
• 1 ounce (about 2 medium to large) dried ancho chiles, rinsed, seeded and deveined
• 1/2 pound 21-25 count raw shrimp, peeled, deveined, and tails removed, the shrimp pieces cut into thirds
• Black pepper
• Freshly grated Parmesan
• Lime or lemon juice, fresh squeezed

Direction:

Cook the pasta:

1. Put a large pot of salted water on to boil for the pasta when you start this recipe. Once the water is boiling, add the pasta and cook until al dente.
2. While the water is coming to a boil and while the pasta is cooking, prepare the rest of the recipe as follows.

Lightly brown the garlic:

1. Heat oil in a small skillet on medium heat. Once the oil is hot, add sliced garlic. Cook until lightly browned, then remove with a slotted spoon to a large bowl.

Fry sliced ancho chiles in oil:

1. Thinly slice the ancho chiles (can chiffonade as you would with basil, just roll up into a cigar shape and slice crosswise). Add the sliced chiles to the hot oil and cook ONLY for 20 to 30 seconds.
2. Remove with a slotted spoon to the bowl with the garlic. Do not over-cook the chiles or they will get bitter.

slice dried ancho chiles

1. fry sliced ancho chiles in oil

Cook shrimp in ancho chili oil:

1. Add the raw shrimp to the pan with the now chile and garlic infused oil. Increase the heat to high, cook for a couple minutes, stirring frequently, until the shrimp is just turning pink. Remove from heat. Add the shrimp and oil to the bowl with the garlic and chiles.
2. cook shrimp in ancho chili oil
3. Add the drained, cooked pasta to the bowl with the shrimp, garlic, chiles, and oil. Sprinkle with salt and black pepper and toss to combine.

Serve:

1. To serve, portion out into bowls, sprinkle with freshly grated Parmesan and a little lemon or lime juice.
2. Ancho Chile, Shrimp, dan Pasta