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Garlic Soba Noodles with Grilled Shrimp

From: foodiecrush.com

for the sauce
¼ cup ponzu sauce, found in the Asian aisle of most grocers
½ teaspoon dark sesame oil
½ teaspoon sugar
the juice of one lime
for the noodles & shrimp
8 or 9 ounce package of soba noodles (substitute whole wheat spaghetti if needed)
¾ pound medium shrimp, peeled and deveined
1 teaspoon kosher salt
2 tablespoons grapeseed or vegetable oil, divided
1 shallot, thinly sliced
2 cloves garlic, chopped
1 tablespoon ginger, chopped
8-10 brown mushrooms, sliced
½ jalapeno, thinly sliced
¼ cup cliantro, chopped
1 green onion, chopped for garnish
1 lime, quartered and sliced

In a small bowl, combine all sauce ingredients and mix until sugar dissolves. Set aside.

Fill a large pot 2/3 full of water and bring to a boil. Season water with 1 to 2 tablespoons of salt and add soba noodles. Cook for 5 minutes, stirring occasionally, until noodles are tender. Drain in colander, rinse well with cold water and set aside.

Heat 1 tablespoon oil in a skillet on medium-high heat until oil slithers about the pan and add garlic, shallots and ginger. Cook for 1-2 minutes, stirring frequently taking care that garlic doesn't burn. Reduce heat to medium, add mushrooms and cook for 5-7 minutes, stirring occasionally, until mushrooms are tender and shallots a bit crispy. Remove from heat and let cool.

Meanwhile, heat a skillet or grill over medium high heat and lightly coat with cooking spray. Add remaining tablespoon of oil to shrimp, season with 1 teaspoon kosher salt and cook for 3 minutes on each side or until just opaque on the inside. Shrimp will continue to cook once taken off the heat so cook carefully or they'll become tough.

Transfer noodles and mushroom mixture to a bowl, season with sauce mixture and combine. Plate noodles in mounds and top with grilled shrimp. Serve with cilantro, green onion and jalapeno slices.

Ponzu Sauce

Makes ¼ cup Ponzu

2 Tbsp. soy sauce
1 ½ Tbsp. dashi stock
1 Tbsp. lemon juice
½ Tbsp. rice vinegar
1 tsp. mirin

Combine all the ingredients in a small bowl and whisk all together. Stores in refrigerator for up to a month.