Ingredients

The following ingredients have 4 Servings
  • 9 ounces soba noodles
  • 4 tablespoons hoisin sauce
  • 4 tablespoons lime juice (about 2 limes)
  • zest of two limes
  • 2 tablespoons sesame oil
  • 8 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 teaspoons chili sauce (more if desired, Sriracha)
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • 3 tablespoons olive oil
  • 4 cloves garlic (minced)
  • 1 teaspoon ginger (minced)
  • 1/4 teaspoon red chili flakes
  • 1 pound large shrimp (peeled and deveined, 16/20 count)
  • kosher salt (as needed to season shrimp)
  • black pepper (as needed to season shrimp)
  • 1 cup brown mushrooms (thinly sliced fresh, for garnish)
  • 1 cup carrots (shredded)
  • 1 cup purple cabbage (thinly shredded)
  • 1 cup sugar snap peas (cut in half)
  • 2 cup cilantro (for garnish)
  • 4 slices lime (for garnish)

Instruction

  • Heat a large pot of water to boiling on high.
  • Meanwhile, mix all the Sauce ingredients together in a medium-sized bowl. Transfer to a small saucepan, boil until thickened, stirring as needed. About 1 minute. Turn off the heat and set aside. Add more honey or chili sauce if desired.
  • Heat a large skillet over medium-low heat. Add olive oil, garlic, ginger, and red chili flakes. When the ingredients begin to gently sizzle, cook, stirring as needed for 3 minutes to infuse the flavors into the oil, turn off the heat. Do not brown the garlic!
  • Dry the shrimp with paper towel, season with salt and pepper on both sides.
  • Turn the heat up to medium and add the shrimp to the infused oil. Cook for about 3 minutes on each side. Transfer to a plate. Turn off the heat, reserve pan.
  • Add noodles to the pot of boiling water, cook for 4 minutes, or as suggested by the manufacturer. Drain with a colander and keep warm.
  • Turn heat to up to medium-high on the reserved pan. Add mushrooms and carrots, saute for 2 minutes. Add cabbage and peas, saute for an additional 2 minutes.
  • Turn off the heat and add cooked noodles and shrimp to the pan. Gradually add enough sauce to coat the ingredients, stirring gently to combine.
  • Divide dish into 4 servings, top with cilantro and serve with a lime slice.