Cold Sesame Noodles With Butter Pepper Shrimp

This 20-minute home-cooked supper is packed with nutrients and tastes great.

Last month, our supper at Crustacean Beverly Hills was a great time with two of our best friends.

Rather than savoring the Crustacean grilled crab, we went for some butter black pepper shrimp instead.

It was great to catch up, talk about the future, and taste the food we’d ordered.

It surely was a delightful evening of good food, wine, and friendship.

That was a lot of fun!

A few days ago, I had a sudden urge to eat Crustacean garlic noodles and the black pepper shrimp, but I didn’t have either butter or garlic at home.

This cold sesame noodle dish was substituted for the original black pepper shrimp dish because that’s what I had on hand.

It was almost as fulfilling as the garlic noodles, but fresher and healthier, and a fantastic lunch combination for a sunny spring afternoon.

I used Japanese soba or buckwheat noodles, which I always have in my cupboard, for the noodles in this recipe.

All I required on that day was one roll of soba noodles, some fresh julienned carrot and cucumber in an acidic sauce, and a few nicely cooked butter pepper shrimps.

There’s something unique about the flavor of this cold sesame noodle. The chilly, refreshing taste of the noodles was what drew me to this dish.

Before serving, chill the sesame noodles in the refrigerator for 20 minutes.

A huge difference is made! If you’re looking for a light spring recipe, give it a shot.


There are just 360 calories in one serving of this meal.


  • 3 deveined medium-sized shrimp
  • 85 g of Japanese buckwheat noodles
  • 3 dashes of black pepper
  • Butter
  • Water
  • ¼ small carrot that is cut like a matchstick strip
  • ¼ small cucumber finely chopped like a matchstick strip
  • White and black sesame seeds
  • 1 pinch of salt


  • 2 tablespoons of peanut butter
  • 2 tablespoons of apple cider vinegar
  • 1 ½ tablespoon of sugar
  • 1 tablespoon of soba tsuy


  • 3 dashes of white pepper
  • 3 drops dark soy to add color (this is optional)
  • 2 tablespoons of Shaoxing wine
  • 1 tablespoon of soy sauce
  • 1 tablespoon of oyster sauce


  1. To get started, heat up a small pot of water and bring it to a boil.
  2. Make sure to cook the soba according to the package directions or until it’s al dente. Set aside in a bowl after rinsing with cold water and draining.
  3. In a small saucepan, heat the Dressing ingredients until hot but not boiling. Reduce the temperature to a simmer and whisk together until smooth. Let it cool down.
  4. Set aside. Toss the soba noodles with the sesame seeds, carrot, cucumber, and dressing. Take your time and get it right. About 20 minutes in the fridge will do the trick.
  5. Using salt and black pepper, season the shrimp.
  6. Add some butter to a hot sauté pan.
  7. In a pan, make sure to melt the butter and add the shrimp. Cook until both sides of the shrimp are well browned. Seafood-topped sesame noodles should be served right away.
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