6 ounces uncooked soba (buckwheat) noodles, broken in half
6 cups shredded red cabbage
2 cups grated carrot
3/4 cup thinly sliced green onions, divided
1/2 pound coarsely chopped cooked shrimp
3 tablespoons low-sodium soy sauce
3 tablespoons rice vinegar
1 tablespoon canola oil
2 1/2 tablespoons creamy peanut butter
2 teaspoons Thai chile paste with garlic
2 tablespoons chopped dry-roasted peanuts
Cook noodles according to package directions, omitting salt and fat. Drain; rinse with cold water.
Combine noodles, shredded cabbage, carrot, 1/2 cup green onions, and shrimp in a large bowl.
Combine soy sauce and next 4 ingredients (through chile paste) in a small bowl; stir with a whisk until blended. Add soy sauce mixture to noodle mixture, tossing gently to coat. Sprinkle with remaining 1/4 cup green onions and peanuts.
from Cooking Light.