Crispy Panko Shrimp with Spicy Peanut Soba Noodles

I have been anxious to make these spicy peanut soba noodles since seeing them on Claire Robinson's show on Food Network, "5 Ingredient Fix".  The flavorful sauce was made from some of my very favorite ingredients and I could, therefore, imagine just how delicious they would be.  Claire is limited to 5 ingredients on her show but I, obviously, am not so thinking that a little crunchiness could only make them better, I added carrots, yellow pepper and green onions.  Then, instead of Claire's cold poached salmon accompaniment (which, btw, looked amazing and I will also be trying another night!) I used this as an opportunity to sneak in some crispy panko crusted shrimp.     

Spicy Peanut Soba Noodles                ...adapted from a recipe by Claire Robinson

Soba noodles

1/4 cup crunchy all natural peanut butter

1/4 rice seasoned wine vinegar

1 tablespoon soy sauce

1 tablespoon Asian hot sauce (Srirachi or garlic chili paste)

carrots, thinly sliced

yellow pepper, thinly sliced

green onion, thinly sliced

Cook soba noodles according to the directions on the package, drain, rinse under cold water and drain again.  In a large mixing bowl, combine the peanut butter, vinegar, soy sauce and hot sauce.  Add soba noodles, carrots, yellow pepper, green onion and toss well to combine.  Serve immediately or cold after refrigerating.  *Note: Add a few tablespoons of hot water to loosen the sauce after refrigeration.

Crispy Panko Shrimp

10-15 count Gulf shrimp

1 egg, beaten

1 cup panko

1/2 cup flour

canola oil

salt

pepper

In a large frying pan heat 1 inch of canola oil to 350 -375 degrees. Peel, clean and devein shrimp. Dredge shrimp in flour, dunk in beaten egg seasoned with salt and pepper and thoroughly coat with panko.  Fry for about 3 minutes on each side or until shrimp are golden brown and cooked through, but not over cooked.