Shrimp With Miso-Ginger Sauce

• 8 ounces uncooked soba (buckwheat noodles)
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons white miso (soybean paste)
• 2 tablespoons water
• 1 tablespoon rice vinegar
• 1 teaspoon honey, divided
• 1 teaspoon grated peeled fresh ginger
• 1 teaspoon minced garlic
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 12 ounces large shrimp, peeled and deveined
• Cooking spray
• 4 green onions
• 2 teaspoons dark sesame oil
• 1 teaspoon fresh lime juice
• 1 teaspoon sesame seeds

1. Cook noodles according to package directions; drain. Rinse with cold water; drain.
2. Combine parsley, miso, 2 tablespoons water, vinegar, and 1/2 teaspoon honey in a small bowl, stirring with a whisk until smooth.
3. Combine remaining 1/2 teaspoon honey, ginger, garlic, salt, pepper, and shrimp in a medium bowl; toss to coat. Heat a grill pan over high heat. Coat pan with cooking spray. Add shrimp to pan; cook 2 minutes on each side or until done. Remove shrimp from pan. Add onions to pan; cook 1 minute on each side or until well marked. Coarsely chop onions. Combine noodles, onions, oil, and juice in a medium bowl; toss to coat. Sprinkle noodle mixture with sesame seeds. Top noodle mixture with shrimp. Drizzle miso mixture over shrimp.

flatleaf, white miso, water, rice vinegar, honey, fresh ginger, garlic, kosher salt, freshly ground black pepper, shrimp, cooking spray, green onions, dark sesame oil, lime juice, sesame seeds

Taken from www.myrecipes.com/recipe/shrimp-miso-ginger-sauce (may not work)