Soba Noodles with Grilled Shrimp and Cilantro
Recipe from
Food & Wine
Garlicky, spicy and bright with lime, this noodle dish is both warming and energizing, according to Thai tradition. Just don't skimp on the lime wedges or cilantro: "The sour juice protects the respiratory system in the early spring," Su-Mei Yu says, "and cilantro helps when you're congested."

Servings:
6
Prep Time:
45 mins
Total Time:
45 mins
Ingredients
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6 ouncessoba noodlessee savings

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1/4 cupvegetable oilsee savings

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3 tablespoonslow-sodium soy saucesee savings

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3 tablespoonstamarisee savings

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1 teaspoonagave syrupsee savings

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2large shallots, thinly sliced and separated into ringssee savings

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6garlic cloves, coarsely choppedsee savings

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1 teaspoonfinely grated lime zest, plus 2 tablespoons fresh lime juicesee savings

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1 poundlarge shrimp, shelled and deveinedsee savings

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Saltsee savings

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2scallions, finely choppedsee savings

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1/4 cupchopped cilantrosee savings

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1/4 teaspooncrushed red peppersee savings

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Lime wedges, for servingsee savings

Directions
1.
Bring a large pot of water to a boil. Add the noodles and cook, stirring, until tender, 4 minutes. Drain and rinse under cold water. In a medium bowl, combine 2 tablespoons of the oil with the soy sauce, tamari and agave syrup. Add the noodles and toss.
2.
In a skillet, heat 1 tablespoon of the oil. Add the shallots and cook over moderate heat, stirring, until golden brown and crisp, 3 minutes. Using a slotted spoon, transfer the shallots to paper towels. Add the garlic to the skillet and cook over low heat until golden and crisp, 2 minutes. Transfer the garlic to the paper towels.
3.
Light a grill or preheat a grill pan. In a bowl, combine the lime zest and juice with the remaining 1 tablespoon of oil. Stir in the shrimp and season with salt. Grill the shrimp over high heat, turning once, until glazed and just white throughout, 3 minutes.
4.
Arrange the noodles on a large platter. Sprinkle with the scallions, cilantro, crushed red pepper and the fried shallots and garlic. Arrange the shrimp on top and serve with lime wedges alongside.
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