'SIMPLE SUNDAY NIGHT AUTUMN SUPPER' ~ GARLIC GINGER SHRIMP on NEST OF SOBA NOODLES

GARLIC GINGER SHRIMP on NEST OF SOBA NOODLES

~ An ever pleasing  favorite compliments of Baker by Nature

12  oz.  soba noodles

1/4  cup sesame oil

2  Tbsp. low-sodium soy sauce

1  large thinly sliced shallot (I like more)

2  tsp. peeled and grated fresh ginger

8  coarsely chopped garlic cloves

1  lb. large shelled and deveined shrimp

zest and juice of one large lime

coarse salt to taste

3  finely chopped scallions

1/2  cup chopped cilantro

1/2  tsp. crushed red pepper

Lime wedges for garnish

• Bring large pot of water to boil. Add soba noodles and cook, stirring occasionally until tender; 4 minutes (or recommended on package). Drain and risen noodles udders cold water. Transfer noodles to a large serving bowl.
• In medium bow, combine 2 Tbsp. of the sesame oil with the soy sauce. Add sauce to noodles and toss.
• In skillet, heat 1 Tbsp. of oil. Add shallots and ginger and cook over medium heat, stirring until golden brown and crisp, about 3 minutes. Transfer shallots and ginger with slotted spoon to a paper towel lined plate. Add garlic to the skillet and cook over very low heat until golden; 2 minutes. Transfer garlic to same paper towel lined plate.
• In  bow, combine lime zest and juice with remaining oil; stir in the shrimp and season with salt. Add shrimp to skilled and cook on each side for about 1 minute; just until pink.
• Sprinkle noodles with scallions, cilantro, crushed red pepper, and shrimp. Top with ginger friend shallots. Serve at once or chill until needed.