Blackberries and Shrimp Salad over Soba Noodles recipe

Servings: 4



1 teaspoon sesame oil

2 leeks (white part only), cut into thin rings

Juice of 1 lime

2 tablespoons soy sauce

½ pound medium-sized shrimp

1 cup blackberries

1 cup small leaf lettuce

¼ cup brown rice vinegar

1 teaspoon olive oil

8 ounces uncooked buckwheat soba noodles, cooked al dente 

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In a wok with Teflon™ nonstick coating, heat the oil and sauté the leeks. Add the lime juice after 1 minute and flip the pan. Stir in the soy sauce, followed by the shrimp. Cook about 5 minutes or until the shrimp turn pink. Remove the wok from the heat and let sit 10 minutes to cool slightly. Add the blackberries, lettuce, vinegar and oil, and toss gently. Divide the noodles among 4 plates and top with the wok mixture. Serve immediately.      

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