- 10 oz Chinese egg noodles, such as lo mein
- 1/2 cup tamari
- 1/4 cup red miso
- 1/4 cup water
- 3 garlic cloves, grated
- 3 tbsp dark brown sugar
- 1 tbsp mirin
- 2 tsp grated ginger root
- 1 tsp lime zest
- 1 tbsp lime juice
- 20 shrimp
- 2 Persian cucumbers, cut into 2-inch matchsticks
- 1 red bell pepper, cut into 2-inch matchsticks
- Chopped cilantro for garnish
Instructions / directions
Miso adds a deep savory flavor to this chilled noodle dish. While egg noodles are suggested, feel free to experiment with your favorite soba or rice noodles as well. The succulent, poached shrimp and crisp vegetables make this meal a treat in both flavor and texture. It’s a great option for a make-ahead lunch to pack and go.
Prep time: 20 minutes, plus chilling
Cooking time: 15 minutes
Cook the noodles according to package directions. Strain and set aside in a bowl that has a lid.
Add the tamari and miso to a small blender or food processor. Pour in the water, then add garlic, brown sugar, mirin, ginger, lime zest and lime juice. Puree until smooth, about 20 seconds.
Pour the miso dressing over the noodles and toss to coat. Cover the bowl with the lid and refrigerate for 8 to 12 hours. This will chill the noodles and also mellow the sauce while allowing the flavors to blend.
Bring 6 cups of water to a boil in a pot with a lid. Turn off the burner and add the shrimp to the water. Place the lid over the pot and let the shrimp poach for 3 minutes. Remove the shrimp from the water and place in a bowl. Cover and refrigerate until the noodles are ready.
When ready to serve, add the chilled shrimp, cucumber, and bell pepper to a large serving bowl. Use tongs to transfer the noodles from their bowl to the serving bowl, leaving behind and discarding any sauce that has accumulated in the bottom.
Toss the noodles with the shrimp and vegetables. Plate into four servings and garnish with chopped cilantro.Print