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Soba Noodle Salad with Chili-Glazed Shrimp
This easy soba noodle and shrimp recipe beats take-out every time. It's packed with flavor thanks to a sauce made with peanut butter, chili-garlic sauce, and sesame oil. A package of store-bought slaw mix adds veggie power with zero knife work required. Glazed shrimp are a succulent final touch.
Ingredients
- kosher salt, for cooking noodles
- 4 oz.soba noodles
- ¼ cupcreamy peanut butter
- 2 tbsp.hoisin sauce
- 1 tbsp.toasted sesame oil
- 2 ½ tbsp.fresh lime juice (from 2 or3 limes), divided
- 3 tbsp.chili-garlic sauce, divided
- 3 tsp.light brown sugar, divided
- 110-oz. pkg. coleslaw mix
- 1 cupthinly sliced scallions (from about 6 scallions), divided, plus more for topping
- 2 tsp.neutral oil (such as canola)
- 12 oz.peeled and deveined large shrimp
Directions
- 1
Bring a large pot of salted water to a boil. Add noodles and cook according to package directions. Drain and rinse under cold water.
- 2
Whisk peanut butter, hoisin sauce, sesame oil, 2 tablespoons lime juice, 1 1/2 tablespoons chili-garlic sauce, and 1 1/2 teaspoons sugar in a small bowl. Whisk in 1/3 cup warm water until mixture is slightly thick but able to drizzle from a spoon. Add more water, 1 teaspoon at a time, if needed to reach desired consistency.
- 3
Toss together coleslaw, noodles, and 1/2 cup scallions in a large bowl.
- 4
Heat neutral oil in a large nonstick skillet over medium. Add remaining 1/2 cup scallions; cook over medium, stirring, for 1 minute. Add shrimp; cook, stirring often, until pink in spots, 1 to 2 minutes. Add remaining 1/2 tablespoon lime juice, 1 1/2 tablespoons chili-garlic sauce, and 1 1/2 teaspoons sugar. Cook, stirring, until shrimp are cooked through, about 1 minute.
- 5
Reserve 1/4 cup peanut dressing; toss remaining dressing with noodle salad. Add shrimp and drizzle with reserved 1/4 cup peanut dressing. Top with more scallions.