Shrimp and Sweet Potato Soba Noodles in a Creamy Tahini Sauce

Warm chewy soba noodles tossed with your choice of vegetables and protein makes for a quick and easy brunch or light dinner. This recipe was inspired by Fresh bowls, and are impossibly easy to make, and possibly faster to DIY than takeout!

In this version, I paired spicy roasted shrimp with sweet crunchy snap peas, and added some sweet potatoes for oomph. I tossed this with a lemon tahini dressing that is creamy yet light with a punch from the garlic and parsley. This dressing was so good that I’ll start using it regularly on salads and thicker as a dipping sauce.

Shrimp and Sweet Potato Soba Noodles in a Creamy Tahini Sauce.

  • Servings: 4-6
  • Print

  • 8 ounces soba noodles IMG_0767
  • 8 ounces sugar snap peas
  • 12 ounces frozen, peeled key west pink shrimp
  • 1 large sweet potato, cubed 1/2 inch
  • roasted sesame seeds to garnish

Lemon Tahini Dressing

  • 1/2 cup tahini
  • 1 tbsp olive or sesame oil
  • Juice of 1 lemon (3 tbsp) or lime
  • 3 tbsp rice vinegar
  • 2 garlic cloves, minced
  • 2 tsp fresh ginger, minced
  • 2 tbsp soy sauce IMG_0769
  • 1 tbsp honey
  • red chilli flakes to taste
  • handful of fresh parsley or cilantro, chopped
  • S&P to taste
  • water
  1. Preheat oven 425F. Line a large baking sheet with parchment paper. Spread with sweet potatoes and sprinkle with salt. Roast for 15 minutes. Remove from heat, and make space to add shrimp to the pan. Roast sweet potatoes and shrimp for another 7-8 minutes until potatoes are tender and shrimp just cooked. IMG_1345
  2. Meanwhile, bring a pot of salted water to a boil. Rinse the snap peas in a colander and leave it in the sink. Cook soba noodles according to package instructions. When they are ready, drain the noodles over the colander filled with the snap peas, then rinse the soba noodles with cool water so they do not stick.
  3. In a bowl, whisk the tahini dressing ingredients. Add water to reach desired consistency.
  4. Gradually drizzle the dressing over the noodles and toss. Toss again with the shrimp, snap peas and sweet potatoes. Sprinkle with sesame seeds. Serve immediately, warm.



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