Cold Sesame Noodles with Butter Pepper Shrimp
Published Mar 30, 2013
Updated Dec 10, 2024
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Cold Sesame Noodles with Butter Pepper Shrimp - Healthy, refreshing, and yummy meal that takes only 20 minutes to make yourself at home!
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!
Frequently Asked Questions
This recipe is only 360 calories per serving.
What To Serve With Cold Sesame Noodles With Butter Pepper Shrimp
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Cold Sesame Noodles with Butter Pepper Shrimp
Ingredients
- 1 roll soba, Japanese buckwheat noodles, about 3 oz. (85 g)
- 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
- 1 pinch salt
- 3 dashes black pepper
- butter
Dressing:
- 2 tablespoons apple cider vinegar
- 2 tablespoons peanut butter
- 1 1/2 tablespoons sugar
- 1 tablespoon soba tsuyu, soba noodles dipping sauce
Instructions
- Bring a small pot of water to a boil. Cook the soba according to the package instructions, or until the soba is al dente. Rinse with cold water, drain, and set aside in a bowl.
- Heat a small saucepan and add all the ingredients for the dressing to the pan. Turn the heat to low and stir to combine well. Let cool.
- Combine the dressing, soba noodles, carrot, cucumber, and sesame seeds. Toss well and chill in the refrigerator for about 20 minutes.
- Season the shrimp with salt and black pepper. Heat a sauté pan and add some butter. When the butter melts, add the shrimp to the pan and cook until both sides are nicely browned.
- Top the cold sesame noodles with shrimp and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
