Basil Mint Soba Noodle Salad with Shrimp and Peaches
1/2 cup rice vinegar
2 tsp sugar
1/2 tsp salt
3 garlic cloves, crusehd
1/2 fresh red chili, finely chopped
1/2 tsp toasted sesame oil
grated zest and juice of 1 lime
1/2 cup cup basil leaves, chopped (if you can get use some Thai basil, but much less of it)
1/2 cup mint leaves
2 1/2 cups cilantro leaves, chopped
1/2 red onion, very thinly sliced
1 cup chopped peaches
Marinate shrimp in lime juice and garlic salt and parsley and a bit of pepper to taste.
In a small saucepan gently warm the vinegar, sugar, and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile and sesame oil. Allow to cool, then add the lime zest and juice.
Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5-8 minutes to become tender but still al dente. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel.
Sautee shrimp in skillet with cooking spray until just good through, about 3 minutes.
In a mixing bowl toss the noodles with the dressing, peaches, shrimp, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. Whne ready to serve add the rest of the herbs and mix well, then pile on a plate or in a bowl.
Adapted via Yotam Ottolenghi’s Soba Noodles with Eggplant and Mango and Wholeliving’s Papaya, Shrimp, and Soba Salad