Ingredients
1 c. fresh mint leaves, loosely packed
1 lg. bunch cilantro, leaves and soft stems only
1/3 c. lime juice
1 clove garlic, coarsely chopped
1 Tbsp. plus 1/2 tsp. salt, divided
1/2 tsp. freshly ground pepper
1/3 c. olive oil
1 lb. large shrimp, peeled and deveined
1 lb. soba noodles
1/2 Tbsp. canola oil
4 plum tomatoes, seeded and diced
Preparation
Place mint leaves, cilantro, lime juice, garlic, 1/2 tsp. of the salt, and the pepper in a blender. Start blending, then slowly drizzle in the olive oil. Puree until smooth, about 1 minute. Pour half into a large bowl, add the shrimp and marinate for 10 minutes. Reserve the remaining half for the noodles. Meanwhile, bring large pot of water to a boil and add the remaining 1 Tbsp. salt. Break noodles in half and cook until al dente, no more than 4 minutes. Drain and keep warm. Heat large skillet on high and add the canola oil. Drain the shrimp and discard the marinade. Cook the shrimp until pink and slightly firm, 3 to 4 minutes. Stir in the diced tomatoes and cook for 1 minute. Add the hot noodles and reserved marinade and stir until incorporated and steaming hot. Serve immediately or let cool, then refrigerate.
