ACTIVE TIME 25 MINUTES | TOTAL TIME 30 MINUTES | SERVES 4
✓ Quick Cooking ✓ Make Ahead ✓ Dairy-Free
Kosher salt, for cooking noodles
4 oz. soba noodles
1/4 cup creamy peanut butter
2 Tbsp. hoisin sauce
1 Tbsp. toasted sesame oil
2 1/2 Tbsp. fresh lime juice (from 2 or 3 limes), divided
3 Tbsp. chili-garlic sauce, divided
3 tsp. light brown sugar, divided
1 10-oz. pkg. coleslaw mix
1 cup thinly sliced scallions (from about 6 scallions), divided, plus more for topping
2 tsp. neutral oil (such as canola)
12 oz. peeled and deveined large shrimp
BRING a large pot of salted water to a boil. Add noodles and cook according to package directions. Drain and rinse under cold water.
WHISK peanut butter, hoisin sauce, sesame oil, 2 tablespoons lime juice, 11/2 tablespoons chili-garlic sauce, and 11/2 teaspoons sugar in a small bowl. Whisk in 1/3 cup warm water until mixture is slightly thick but able to drizzle from a spoon. Add more water, 1 teaspoon at a time, if needed to reach desired consistency.
TOSS together coleslaw, noodles, and 1/2 cup scallions in a large bowl.
HEAT neutral oil in a large nonstick skillet over medium. Add remaining 1/2 cup scallions; cook over medium, stirring, for 1 minute. Add shrimp; cook, stirring often, until pink in spots, 1 to 2 minutes. Add remaining 1/2 tablespoon lime juice, 11/2 tablespoons chili-garlic sauce, and 11/2 teaspoons sugar. Cook, stirring, until shrimp are cooked through, about 1 minute.
RESERVE 1/4 cup peanut dressing; toss remaining dressing with noodle salad. Add shrimp and drizzle with reserved 1/4 cup peanut dressing. Top with more scallions.
PER SERVING: 371 Calories, 15g Fat (2g Saturated), 107mg Cholesterol, 4g Fiber, 20g Protein, 40g Carbs, 715mg Sodium, 3g Added Sugar