March 30, 2013
I really love your many noodle recipes here. It all appeals to me.
Cold Sesame Noodles with Butter Pepper Shrimp
Cold Sesame Noodles & Shrimp. Simply meal that takes only 20 minutes to make. Healthy, refreshing and yummy
1 roll soba (Japanese buckwheat noodles, about 3 oz.)
Water, for boiling
1/4 small carrot, peeled and cut into matchstick strips
1/4 small cucumber, sliced and cut into matchstick strips
White and black sesame seeds
3 medium-sized shrimp, peeled and deveined
Pinch of salt
3 dashes black pepper
2 tablespoons apple cider vinegar
2 tablespoons peanut butter
1 1/2 tablespoons sugar
1 tablespoon soba tsuyu (soba noodles dipping sauce)
Heat up a small sauce pan and add all the ingredients in the Dressing into the pan. Turn the heat to low and stir to combine well. Let cool.
Combine the Dressing, soba noodles, carrot, cucumber, and sesame seeds together. Toss well. Chill in the refrigerator for about 20 minutes.
Season the shrimp with the salt and black pepper. Heat up a saute pan and add some butter. When the butter melts, add the shrimp into the pan and cook until they are both sides of the shrimp are nicely browned.
Top the cold sesame noodles with some shrimp and serve immediately.
A couple of weeks ago, I had dinner with my good friends E and N at Crustacean Beverly Hills. As usual, we had our fix of the legendary garlic noodles, and opted for some butter black pepper shrimp instead of the Crustacean roasted crab. We had a wonderful time catching up, chatting about our future plans, and savoring everything we had ordered. It was a great night of dear friendships, wine, and dine. Ahhh, good times.
A few days ago, I had a sudden craving for the Crustacean garlic noodles and the black pepper shrimp but I don’t have any butter and garlic at home. So I improvised what I had and made this cold sesame noodles instead, and the black pepper shrimp stayed on the menu. It was almost as satisfying as the garlic noodles, but fresher and healthier, and a perfect lunch combo for a nice spring afternoon.
For the noodles, I used some Japanese soba or buckwheat noodles, which I always have in my pantry. One roll of the soba noodles with some freshly julienned carrot and cucumber in a tangy sauce and a few perfectly cooked butter pepper shrimp were exactly what I needed that day.
Previously on Rasa Malaysia, I have shared a sesame noodles recipe, but this cold sesame noodle tastes different. What I really liked about this recipe is the cold fresh taste of the noodles. Chill the sesame noodles in the fridge for 20 minutes before serving. It makes a world of difference! Try it if you would like a refreshing spring recipe. Enjoy!