Soba Noodles w/ Shrimp & Crispy Shallots

Recipe printed from chiknpastry

Soba Noodles w/ Shrimp & Crispy Shallots
Adapted, from Food & Wine, March 2010; serves 4

a perfectly healthy dish for a weeknight dinner that utilizes a sometimes-forgotten noodle and those scrumptious fried shallots and crisp garlic.

6 ounces soba noodles (Eden Organic, preferably)
1/4 c sunflower oil (or canola)
3 T low-sodium soy sauce*
3 T tamari*
1 t agave syrup
2 large shallots, thinly sliced and separated into rings
6 garlic cloves, coarsely chopped
1 lime, juiced and zested
1 lb large shrimp, shelled and deveined
2 scallions, finely chopped
1/4 c chopped cilantro
1/2 t crushed red pepper
Lime wedges, for serving

Bring a large pot of water to a boil. Add the noodles and cook, stirring, until tender, 4 minutes. Drain and rinse under cold water. In a medium bowl, combine 2 tablespoons of the oil with the soy sauce, tamari and agave syrup. Add the noodles and toss.

In a skillet, heat 1 tablespoon of the oil. Add the shallots and cook over moderate heat, stirring, until golden brown and crisp, 3 minutes. Using a slotted spoon, transfer the shallots to paper towels. Add the garlic to the skillet and cook over low heat until golden and crisp, 2 minutes. Transfer the garlic to the paper towels.

Light a grill or preheat a grill pan. In a bowl, combine the lime zest and juice with the remaining 1 tablespoon of oil. Stir in the shrimp and season with salt. Grill the shrimp over high heat, turning once, until glazed and just white throughout, 3 minutes. {to save dish-washing, you can also saute these in the skillet you used above}

Arrange the noodles on a large platter. Sprinkle with the scallions, cilantro, crushed red pepper and the fried shallots and garlic. Arrange the shrimp on top and serve with lime wedges alongside.

*gluten-free available