Ingredients
6 oz. soba noodles
1/4 c. vegetable oil
3 tbsp. low-sodium soy sauce
3 tbsp. tamari
1 tsp. agave syrup
2 large shallots
6 clove garlic
1 tsp. finely grated lime zest
2 tbsp. fresh lime juice
1 lb. large shrimp
salt
2 scallions
1/4 c. Chopped cilantro
1/4 tsp. crushed red pepper
Lime wedges
Preparation
Step 1Bring 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.Step 2In 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.Step 3Light 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.Step 4Arrange 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.
