chilled soba noodle salad with chili walnuts and shrimp 🤤 recipe in the comments ⬇️

3 Comments

1. 

   @jenneatsgoood 7 hours ago

   🌟GET THE DETAILED RECIPE ON SUBSTACK🌟 
   ingredients for the sauce:
   – 1/3 cup coconut aminos
   – 2 tablespoons raw honey
   – 1 tablespoon chili garlic sauce
   – 1 tablespoon toasted sesame oil
   – juice of 1 lime

   for the Chili Walnuts:
   – 1 cup raw walnuts
   – 2 tablespoons coconut aminos
   – 1/2 teaspoon chili powder
   – 1/2 teaspoon garlic powder
   – 1/2 teaspoon onion powder
   – 1/2 teaspoon red pepper flakes
   – 1 tablespoon olive oil
   – 1 tablespoon raw honey

   for the Shrimp:
   – 1 pound medium peeled and deveined shrimp, thawed if frozen
   – kosher salt

   for the Salad:
   – 10 ounces gluten-free soba noodles
   – 2 large carrots, peeled and very thinly sliced
   – 1 red bell pepper, cored and very thinly sliced
   – 1 jalapeño pepper, seeded and very thinly sliced (optional)
   – 4 green onions, thinly sliced
   – roughly chopped Thai basil leaves
   – roughly chopped mint leaves
   – sesame seeds, for topping (optional)

   Make the sauce: In a small jar or bowl, whisk together the coconut aminos, honey, chili garlic sauce, toasted sesame oil, and lime juice. Set aside.

   Coat the walnuts: Add the walnuts to a medium sized bowl and toss with the coconut aminos, chili powder, garlic powder, onion powder, and red pepper flakes until evenly coated.

   Toast the walnuts: Heat the olive oil in a large skillet over medium-low heat until shimmering. Add the walnuts in a single layer and toast in the skillet until lightly browned and fragrant, stirring constantly to prevent burning, 3 to 5 minutes. Stir in the honey until it coats the walnuts (this happens quickly, all in about 15 seconds!), then remove from the skillet and set aside on a plate.

   In the same skillet, increase the heat to medium-high and add the shrimp in a single layer (add an additional drizzle of oil to the pan if needed). Cook without disturbing until lightly browned and opaque, 2 to 3 minutes, flip, and cook another 2 to 3 minutes. For frozen pre-cooked shrimp: Follow the same instructions but reduce cook time to 1 to 2 minutes per side. Toss with a pinch of salt and pour in the sauce. Bring to a simmer and cook until slightly reduced, about 3 minutes. Remove from heat and cool for about 10 minutes.

   Meanwhile, bring a pot of salted water to a boil and cook the soba noodles according to package instructions. Drain and rinse with cold water (toss with a drizzle of sesame oil to prevent sticking, if not ready to assemble yet).

   Assemble the salad: Add the cooked soba noodles to a large mixing bowl along with the carrots, bell pepper, jalapeño pepper (if using), and green onion. Carefully transfer in the cooked shrimp and all of the sauce from the skillet, plus the chili walnuts, and toss to combine.

   Chill in the refrigerator until serving (or enjoy immediately) and top with Thai basil, mint, and sesame seeds (if using).

2. 

   @vaneruizm 5 hours ago

   I've been looking for different salad recipes that don't include lettuce because I'm bored of it. This is perfect, thank you!

3. 

   @PollyWannaCracker21 4 hours ago

   You’re the real MVP.