Chilled Spicy Noodles and Sesame Cilantro Shrimp

June 17, 2020
Created by Chef Jake Driffill
4 hours 30 minutes
Serves 4-6
  • Marinade
  • 2 Tbsp vegetable oil
  • 1 shallot, chopped
  • 1/2 cup chopped fresh cilantro leaves
  • 1 Tbsp Sriracha
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 2 Tbsp chopped fresh ginger
  • 1 Tbsp soy sauce
  • 1 tsp salt
  • 1 lb shrimp, peeled and deveined
  • Noodles
  • 1 lb soba noodles
  • 3 cloves garlic, minced
  • 3 Tbsp sesame oil
  • 2 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • 2 Tbsp sugar
  • 1 Tbsp hot chile paste
  • 1 tsp mirin
  • 3/4 tsp salt
  • 1 Tbsp fresh lime juice
  • 6 green onions, thinly sliced
  • 1 serrano chile, thinly sliced
  • 1 tsp sesame seeds
  • 1/2 cup honey roasted almonds

To make the marinade, in the bowl of a food processor with the blade attachment, add all marinade ingredients. Pulse until smooth, about 30 seconds. Transfer to a bowl, add shrimp, toss to combine, cover, and refrigerate for 4 hours.

To make the noodles, in a large pot over high heat, add water and bring to a boil. Add soba noodles and cook, about 7 minutes. Transfer to a colander to drain and rinse with cold water. Refrigerate.

In a bowl, combine garlic, sesame oil, soy sauce, vinegar, sugar, chile paste, mirin, and salt. Set aside.

In a wok or frying pan over high heat, add shrimp in batches, discarding marinade. Cook until no longer pink on first side, 2-3 minutes. Turn over and cook on second side. Transfer to a plate. Repeat with remaining shrimp. Cover and refrigerate.

In same pan over medium-high heat, add garlic-sesame oil mixture and bring sauce to a boil. Let sauce thicken slightly, transfer to a bowl and refrigerate.

Once all ingredients are chilled, toss shrimp and noodles with sauce and add lime juice. Divide among 4 dishes and top with green onions, serrano, sesame seeds, and almonds.