Soba Noodles with Cucumbers, Shrimp, and Miso-Cilantro Sauce

From Melissa’s 50 Best Plants on the Planet

1 medium garlic clove, peeled
1-inch piece fresh ginger, unpeeled, thinly sliced crosswise
1 cup packed fresh cilantro leaves
1/4 cup white or yellow miso
2½ Tbsp rice vinegar
1/2 tsp sriracha sauce
12 oz dry soba noodles
3 green onions, cut into thin crosswise slices (including half of dark green stalks)
1/2 large unpeeled cucumber, cut in half lengthwise, cut into thin crosswise slices
4 oz cooked shrimp, shelled, deveined, halved lengthwise
Lime wedges

In a food processor fitted with the metal blade and machine running, add the garlic and ginger to mince. Add cilantro and pulse until it is chopped. Add miso, vinegar, and sriracha sauce. Process until everything is blended, scraping down the sides if needed. Set aside.

Bring a large pot of salted water to a boil on high heat. Add noodles. Cook until they are al dente. Drain and rinse the noodles with cold water. Drain well.

In a large bowl, combine noodles and miso mixture. Add onions, cucumber, and shrimp; toss gently. Taste and adjust seasoning as needed. Serve with the lime wedges.

Makes 4 servings

Per serving: 390 calories; 3g total fat; 0g saturated fat; 55mg cholesterol; 570mg sodium; 75g total carbohydrates; 6g dietary fiber; 19g protein;

Allergy Warning: Contains shellfish and wheat and soy