Another fabulous Asian pasta dish and this one is very easy and quick to make.
Serves 3 to 4
12 oz buckwheat soba noodles
Creamy peanut sauce:
1/4 cup creamy peanut butter
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp honey or agave nectar
1 tsp sesame or toasted sesame oil
1 cup steamed and shelled edamame beans
12 extra-large, poached shrimp
salt and pepper to taste
sliced green onions, garnish
crushed, dry roasted peanuts, garnish
Fill a pot with water and bring to a boil over high heat. Add the noodles and cook until cooked through, but not mushy.
Drain the noodles and rinse until cool to the touch. Allow the noodles to soak in cold water for 30 minutes. Drain.
Place all the peanut sauce ingredients into a large mixing bowl with 1/4 cup warm water and whisk together. Add the noodles and toss together until the noodles are well and evenly coated.
Add the edamame beans, lightly season with salt and pepper and toss together.
Refrigerate for at least 30 minutes and up to 2 days.
Top the noodles with shrimp, sliced green onions and crushed peanuts.
Serve.