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This simple dinner of Shrimp with Miso-Ginger Sauce comes together in a flash.

Ingredients

• 8 ounces uncooked soba (buckwheat noodles)
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons white miso (soybean paste)
• 2 tablespoons water
• 1 tablespoon rice vinegar
• 1 teaspoon honey, divided
• 1 teaspoon grated peeled fresh ginger
• 1 teaspoon minced garlic
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 12 ounces large shrimp, peeled and deveined
• Cooking spray
• 4 green onions
• 2 teaspoons dark sesame oil
• 1 teaspoon fresh lime juice
• 1 teaspoon sesame seeds

Preparation

1. Cook noodles according to package directions; drain. Rinse with cold water; drain.
2. Combine parsley, miso, 2 tablespoons water, vinegar, and 1/2 teaspoon honey in a small bowl, stirring with a whisk until smooth.
3. Combine remaining 1/2 teaspoon honey, ginger, garlic, salt, pepper, and shrimp in a medium bowl; toss to coat.
4. Heat a grill pan over high heat. Coat pan with cooking spray.
5. Add shrimp to pan; cook 2 minutes on each side or until done.
6. Remove shrimp from pan.
7. Add onions to pan; cook 1 minute on each side or until well marked.
8. Coarsely chop onions.
9. Combine noodles, onions, oil, and juice in a medium bowl; toss to coat.
10. Sprinkle noodle mixture with sesame seeds.
11. Top noodle mixture with shrimp.
12. Drizzle miso mixture over shrimp.
13. Serve with Cucumber and Shaved Carrot Salad