This cool salad, with a base of full-flavored soba noodles, makes an extraordinary light meal.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|8 oz (230 g) buckwheat soba noodles||2 tbsp rice vinegar|
|1 1/2 oz (45 g) dried wakame seaweed||2 tbsp soy sauce|
|2 tbsp vegetable oil or peanut oil||2 tbsp rinsed and finely chopped pickled ginger|
|16 large shrimp, peeled and deveined, with tail segment intact||1 avocado, peeled, pitted, and sliced|
|6 fresh shiitake mushrooms, stemmed and sliced||2 tbsp black and/or white sesame seeds|
|4 cherry tomatoes, halved||2 tbsp chopped cilantro leaves|
|4 tbsp mirin|
Cook the noodles in a large pot of boiling water according to the package directions, or until they are just tender. Drain and rinse under cold water until cool. Drain again (if not using immediately, toss with a little vegetable oil).
Soak the wakame in cold water about 5 minutes, or until soft. Drain and cut into strips.
Heat the oil in a large frying pan or wok over medium-high heat. Add the shrimp and shiitakes and stir-fry for 1 minute. Add the cherry tomatoes and stir-fry for 1 minute, or until the shrimp turn opaque. Transfer to a plate and let cool.
Whisk the mirin, vinegar, soy sauce, and pickled ginger in a large serving bowl. Add the noodles, shrimp mixture, and seaweed and toss gently. Add the avocado and toss again.
Sprinkle with the sesame seeds and cilantro. Serve immediately.
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