Soba noodles with shrimp and cilantro

6 ounces soba noodles
3 tbsp vegetable oil
3 tablespoons low-sodium soy sauce
3 tablespoons tamari
1 teaspoon agave syrup
2 large shallots, thinly sliced and separated into rings
6 garlic cloves, coarsely chopped
1 teaspoon finely grated lime zest, plus 2 tablespoons fresh lime juice
1 pound large shrimp, shelled and deveined
Salt
2 scallions, finely chopped
1/4 cup chopped cilantro
1/4 teaspoon crushed red pepper
Lime wedges, for serving

In a bowl, combine the lime zest and juice with 1 tablespoon of oil. Stir in the shrimp and season with salt. Marinade in the refrigerator for an hour.

Bring a large pot of water to a boil. Add the noodles and cook, stirring, until tender, 4 minutes. Drain and rinse under cold water. In a medium bowl, combine 1 tablespoons of the oil with the soy sauce, tamari and agave syrup. Add the noodles and toss.
In a large skillet, heat 1 tablespoon of the oil. Add the shallots and cook over moderate heat, stirring, until golden brown and crisp, 3 minutes. Add the garlic to the skillet and cook over low heat until golden and crisp, 2 minutes. Add shrimp and sautee until no longer pink.

Arrange the noodles on a large platter. Sprinkle with the scallions, cilantro, and crushed red pepper. Arrange the shrimp on top and serve with lime wedges alongside.

Adapted from Food and Wine

Cold soba noodle salad with cucumber and shiitake

1 pound shiitake mushrooms, stems discarded
8 scallions
3 tablespoons peanut oil
Salt and freshly ground pepper
3 tablespoons light soy sauce
2 teaspoons freshly grated ginger
2 teaspoons minced garlic
1 teaspoon Asian sesame oil
1/2 teaspoon rice vinegar
1/2 teaspoon chili oil
7 ounces soba noodles
1 large cucumber—peeled, halved, seeded and cut into thick matchsticks
2 teaspoons black sesame seeds (optional)

Light a grill or preheat a grill pan. In a large bowl, toss the mushrooms and scallions with the peanut oil and season with salt and pepper. Grill the mushrooms over moderate heat, turning once, until cooked through and tender, about 4 minutes; transfer to a plate. Grill the scallions, turning once, until softened and blackened in spots, about 2 minutes; add to the mushrooms. Let the mushrooms and scallions cool, then thinly slice them. (or sautée mushroom and scallions in a pan in the peanut oil)
In a small bowl, whisk the soy sauce with the ginger, garlic, sesame oil, rice vinegar and chili oil.
In a large pot of boiling salted water, cook the soba noodles until al dente, about 4 minutes; drain. Transfer the noodles to a large bowl. Add the mushrooms, scallions, cucumber and dressing and toss well. Sprinkle with the sesame seeds and serve.

Recipe adapted from Food and Wine magazine