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Mint and Cilantro Shrimp With Soba Noodles

Active Work Time: 20 minutes

Total Preparation Time: 30 minutes

You can save time by buying shrimp that have been peeled and deveined.

    1 cup fresh mint leaves, loosely packed
    1 large bunch cilantro, leaves and soft stems only
    1/3 cup lime juice
    1 clove garlic, coarsely chopped
    1 tablespoon plus 1/2 teaspoon salt, divided
    1/2 teaspoon freshly ground pepper
    1/3 cup olive oil
    1 pound large (21-25 count) shrimp, peeled and deveined
    1 pound soba noodles
    1/2 tablespoon canola oil
    4 plum tomatoes, seeded and diced
Place the mint leaves, cilantro, lime juice, garlic, 1/2 teaspoon of salt and the pepper in a blender. Start blending, then slowly drizzle in the olive oil. Purée until smooth, about 1 minute.

Pour half into a large bowl, add the shrimp and marinate for 10 minutes. Reserve the remaining half of the marinade for the noodles.

Meanwhile, bring a large pot of water to a boil and add the remaining 1 tablespoon of salt. Break the noodles in half and cook until al dente, about 4 minutes. Drain and keep warm.

Heat a 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.

4 to 6 servings. Each of 6 servings: 277 calories; 610 mg sodium; 120 mg cholesterol; 14 grams fat; 2 grams saturated fat; 22 grams carbohydrates; 18 grams protein; 2.12 grams fiber.

--MARY ELLEN RAE, Special To The Times