16 raw, peeled & deveined shrimp
2 Tbs. extra virgin olive oil
local sea salt, to taste
1 package gluten-free soba noodles
3 Tbs. sesame oil
3 Tbs. freshly squeezed lime juice
1/4 teaspoon red pepper flakes
2 cups fresh spring peas, shelled and blanched
1 cup snow peas, trimmed
2 scallions, white & green parts thinly sliced
1 lime, cut into wedges for serving
drizzle of soy sauce (optional)
1. In a large skillet over medium-high heat, add olive oil until shimmering. Once pan is hot, place shrimp in a single layer and sear 2 minutes until underside of the shrimp begin to turn orange-pink and pull away from the hot pan. Using tongs, gently flip shrimp over and continue to cook 1-2 minutes more. The shrimp are done when the inside of the shrimp turns from translucent to opaque. Hint: watch the thickest part of the shrimp (away from the tail) for this color transformation.
2. Remove shrimp to a plate to cool and add a sprinkle of local sea salt.
3. Meanwhile, fill a large pot about 1/2 way with cold water. Bring to a boil and add soba noodles. Stirring frequently, cook soba noodles approximately 5-6 minutes over medium heat, until noodles are tender, but not too soft. Drain and thoroughly rinse with cold water to stop cooking and keep noodles from sticking together. Transfer noodles to a large air-tight container and toss in sesame oil and lime juice.
4. Add shelled, blanched peas, snow peas, prepared shrimp, scallions and red pepper flakes (soy sauce optional) to noodles and toss to combine. Add additional sesame oil and/or lime juice if needed. Cover and chill in refrigerator for at least 30 minutes before serving with additional lime wedges.
– this dish will keep in an air-tight container in the fridge for 3-4 days
– for extra flavor, add the optional soy sauce or toss in 1-2 Tbs. of coconut aminos for a gluten-free, soy-free, slightly sweeter taste