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1.
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Cook the soba noodles in boiling salted water for approximately 5-6 minutes or until al dente.
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Drain the noodles in a colander, cool with water.
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In small quantities dry the noodles in absorbent paper towels and place in a mixing bowl.
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2.
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In a seperate bowl combine the ginger, shallots, rice vinegar, soy sauce, miso, sesame oil, red curry paste and cumin, mixing with a whisk until the vinaigrette is emulsified.
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3.
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Pour the dressing over the noodles and gently toss.
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Cover the bowl with saran, refrigerate for 15 minutes allowing the flavors to marry.
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4.
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Place the wasabi peas into a food processor and grind into crumbs.
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Place the wasabi crumbs into a mixing bowl with the bread crumbs, Hidden Valley Ranch Seasoning and wasabi powder.
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Place the spiced bread crumbs evenly on a flat tray.
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5.
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Remove the shells of the shrimp and butterfly.
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Evenly toss the shrimp with 1/4 cup of he olive oil; gently press each shrimp into the spiced bread crumbs, coating each shrimp on all sides.
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Lightly spray each shrimp on both sides with nonstick vegetable cooking oil.
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6.
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Heat s skillet over medium heat with the remaining 1/4 cup of olive oil.
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In batches place the shrimp in a single layer in the skillet, cook for approximately 2 minutes or until golden brown.
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Turn the shrimp over cooking the second side for an additional 2 minutes or until the shrimp are fully cooked.
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Hold the cooked shrimp on a plate with paper towels, cooking the remaining shrimp, add additional olive oil if necessary to the skillet.
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7.
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Thread 2 cooked shrimp onto 12 bamboo skewers.
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8.
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Remove the soba noodles from the refrigerator, gently toss with the sliced vegetables and chopped peanuts.
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In the center of 4 decorative serving plattersarrange the soba noodles, top each mound of noodles with 1/4 cup of mango ribbons.
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9.
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Drizzle 2-3 tablespoons of the Red Curry Peanut Sauce around the perimeter of each platter.
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Garnish the top of each serving of soba noodles with 2 sprigs of cilantro, 1 teaspoon of black sesame seeds and a lime wedge.
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10.
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Place 3 shrimp satays on each platter.
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33
1.
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In a sauce pan combine 1 cup of the coconut milk and red curry paste stirring with a whisk to dissolve.
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2.
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Simmer the sauce using low heat for approximately 3-4 minutes or until the sauce has just warmed.
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3.
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Stir in the remaining ingredients, simmer for 8-10 minutes or until the sauce has thickened to the consistency of heavy cream, stir frequently.
