<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>2 servings buckwheat noodles (per packet)</li>
<li>1 lb wild shrimp, peeled and deveined</li>
<li>1 tbsp olive oil</li>
<li> Juice of 1⁄2 lime</li>
<li>1⁄4 tsp white pepper</li>
<li>1⁄2 green cabbage, thinly sliced</li>
<li>1⁄4 cup thinly sliced sugar snap peas</li>
<li>1⁄2 large red bell pepper, thinly sliced</li>
<li>1⁄4 cup thinly sliced green onion</li>
<li>1 mango, peeled and diced into medium-size pieces</li>
<li>Miso Dressing: 4 tbsp miso paste</li>
<li>Miso Dressing: 2 tsp apple-cider vinegar</li>
<li>Miso Dressing: 1 tbsp organic honey</li>
<li>Miso Dressing: 1 tsp sesame oil</li>
<li>Miso Dressing: 1⁄4 cup olive oil</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Cook the noodles per packet instructions. Set aside to cool.</li>
<li>Put all dressing ingredients in a blender except for olive oil. With machine running, drizzle in olive oil until mixture is emulsified. Add a little cold water to thin it out if necessary.</li>
<li>Preheat a grill or sauté pan on medium heat for 1 minute. Toss shrimp in a bowl with olive oil, lime juice, and white pepper. Sear shrimp 2 minutes on each side, or until firm to the touch.</li>
<li>Toss noodles, snap peas, bell pepper, green onion, mango, and shrimp in a bowl with just enough dressing to coat. (Save extra dressing for future use.)</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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