A couple of weeks ago, I had dinner with my good friends E and N at Crustacean Beverly Hills.
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.
How Many Calories per Serving?
This recipe is only 360 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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- 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
- 2 tablespoons apple cider vinegar
- 2 tablespoons peanut butter
- 1 1/2 tablespoons sugar
- 1 tablespoon soba tsuyu (soba noodles dipping sauce)
- Bring a small pot of water to boil. Cook the soba per the package instructions, or until the soba become al dente. Rinse with cold water, drain and set aside in a bowl.
- 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.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.