Shrimp and Soba Salad

This tasty Japanese dish can be served either cold or at room temperature.  Its great for a summer night's meal or to bring to a potluck dinner!

When I first made this, I doubled the recipe however, I trippled the dressing because I thought it needed it.  But now, I am thinking that the amount of dressing suggested gave it enough flavor.

Shrimp and Soba Salad
Serves: 4
Points: 6

Ingredients

1 tbsp mirin
1 tbsp seasoned rice vinegar
1 tbsp reduced-sodium soy sauce
1 tbsp sugar
1 tsp Asian (dark) sesame oil
1 tsp minced peeled fresh ginger
1 clove garlic, minced
1/2 pound soba noodles (if you can't find soba noodles, use whole wheat spaghetti)
4 scallions, thinly sliced
1 carrot, cut into matchstick-thin strips
1/4 pound fresh snow peas, trimmed and cut diagonally in half
3/4 pound large shrimp, peeled and deveined

Instructions

1) To make the dressing, whisk the mirin, vinegar, soy sauce, sugar, sesame oil, ginger, and garlic in a small bowl until blended, set aside.

2) Bring a large pot of water to a boil.  Add the noodles and cook until just tender.  With a strainer or tongs, transfer the noodles to a large bowl of cold water to cool.  Drain.  Reserve the cooking liquid.

3) Transfer the drained noodles to a large bowl.  Stir in the scallions and the carrot; set aside.

4) Return the cooking liquid to a boil.  Add the snow peas and boil just until bright green and almost tender, about 2 minutes.  Transfer the snow peas to a colander with a slotted spoon; rinse under cold water and drain.  Add the snow peas to the bowl with the noodles.

5) Cook the shrimp in the same pot of boiling water until just pink, about 3 minutes; drain.  Rinse the shrimp under cold water; drain and transfer to the bowl with the noodle mixture.  Toss the salad with the dressing to coat well.  Serve at room temperature or chilled.