Spicy (or not) shrimp with buckwheat noodles, intended to be served cold.
20 minutes, 2 servings
| 4 oz | Uncooked soba noodles |
| 1 cup | Shredded carrot (shred with a box grater) |
| 2 Tbsp | Seasoned rice vinegar |
| 1 tsp | Roasted sesame oil |
| 2 tsp | Soy sauce |
| ½ tsp | Chili garlic paste or Sambal Oelek |
| 1 cup | Chopped cooked shrimp |
| 2 | Thinly sliced green onions |
| 2 Tbsp | Chopped fresh cilantro |
| 1. Break noodles in half |
| 2. Bring large pan of water to boil. |
| 3. Add noodles; cook for 4 minutes. |
| 4. Add shredded carrot to the noodles in the pot; cook for 2 more minutes or until noodles are done. |
| 5. Once cooked, drain the noodles and carrots, and rinse them with cold water. |
| 6. In a large separate bowl , prepare the dressing: combine vinegar, oil, soy sauce, garlic paste, and sugar, stir to combine. |
| 7. Add the previously cooked noodle and carrot mixture to the bowl with the dressing. |
| 8. Add green onions and cilantro. © FirstPageRecipes.com |
| 9. Toss to coat. |
| 10. Cover and chill in refrigerator. |
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