Cold Soba Noodles with Tempura Softshell Shrimp and Peanut Miso Dressing | Emeril Lagasse

We’ve all heard of soft-shell crab, but did you know there’s also softshell shrimp? Father and son fishing team Lance and David Nacio join Emeril in the kitchen to make this delicacy served with Soba Noodles in Peanut-Miso Sauce. (Perfect for National Peanut Butter Lover’s Day on March 1!) Tempura Softshell Shrimp with Soba Noodles and Peanut-Miso Sauce Yield: 4 servings 8 ounces dried soba noodles (dried udon noodles also work well) Sesame oil, as needed 1 recipe Tempura Softshell Shrimp (recipe follows) Peanut Miso Dressing, recipe follows 1 cup snow peas, blanched and cut on a bias 1 cup thinly sliced red bell pepper   Bring a large pot of water to a boil. Add the noodles and cook, stirring, until tender, about 4 minutes. Drain and rinse under cold water.  Toss the noodles with a drizzle of sesame oil (just enough to lightly coat the noodles) and set aside in the refrigerator until ready to use.   Fry the Tempura Shrimp and set aside briefly while you finish the noodles.   Toss the cold soba noodles, the snow peas and the bell pepper with enough of the Peanut Miso dressing to coat them well. Divide the noodles between 4 plates. Divide the shrimp evenly between the four plates. Garnish with green onions, cilantro and peanuts, and drizzle with hot sesame oil if desired. Serve immediately.   Tempura Softshell Shrimp   Yield: 4 appetizer servings 1 pound large softshell shrimp (16 to 20 count per pound), rinsed and patted dry, trimmed as desired Essence or other Creole Seasoning Canola or peanut oil, for frying 1 beaten egg 2/3 cup flour 1/2 cup cornstarch 1 cup ice-cold soda water 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper   Season the shrimp lightly on both sides with Creole seasoning.    Add enough oil to a high-sided skillet or other heavy pan to come about 3 or 4 inches up the sides; heat to 375 degrees F.   While the oil is heating, prepare the tempura batter: Whisk all the remaining ingredients just until thoroughly combined to form a smooth batter.    Working with just a few shrimp at a time, dip them into the tempura batter, allowing excess to drip off. Add them to the hot oil one at a time, taking care to not crowd the pan. Fry for about 2 minutes, or until shrimp are lightly golden, flipping them over midway.  Remove from the fryer and allow to drain on a paper-lined plate briefly before serving. Repeat with the remaining shrimp.   Peanut Miso Dressing Yield: 1 cup   1/4 cup peanut butter 1/4 cup white miso 2 tablespoons Tamari 2 tablespoons mirin 2 tablespoons honey 2 tablespoons chili garlic sauce 1 tablespoon seasoned rice vinegar 1 tablespoon water or more as needed   Combine all of the ingredients in a mixing bowl and whisk until smooth. If necessary, add a little more water to thin the dressing to the desired consistency. The sauce should be thick enough to cling to the noodles. Store the dressing in a nonreactive container in the refrigerator for up to 1 month. Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved. For More Ways To Kick It Up A Notch Subscribe Here: Stay Connected With Emeril On: Instagram: Facebook: Amazon: Watch Emeril’s New Series on Roku: Emeril Tailgates: Emeril Cooks: