Yobshrimp Noodle Salad

Yobshrimp are small sea creatures native to the waters of Naboo. Nearly every species on that planet, from humans to Gungans, enjoys dinin’ on these delectable decapods. While yobshrimp are plenty abundant, there’s still a certain amount of danger to fishin’ for fresh ones in the Abyss. If you ain’t careful, the enormous opee and colo claw fish lurkin’ in those depths will put you on the menu instead. Lucky for me, I found a Gungan willin’ to hook me up with a healthy supply of ’em for a reasonable price. Though yobshrimp can be prepared in countless ways, I like to highlight their freshness by marinatin’ the slippery little fellas and tossin’ ’em into a cold noodle salad.

Ingredients Vinaigrette: ½ cup low-sodium soy sauce 2 tablespoons lime juice 1 teaspoon sugar 1 clove garlic, minced 1 teaspoon hot sauce ½ teaspoon xanthan gum Noodle Salad: 4 ounces vermicelli rice noodles 12 cooked medium shrimp ¼ red bell pepper, sliced thin 2 ounces carrots, peeled and sliced thin (¼ cup) 1½ ounces dried wood ear mushrooms, soaked in water for 1 hour, drained and sliced ½ red onion, sliced thin ½ teaspoon minced cilantro Pinch of salt

Prep time: 15 minutes plus overnight Cooking time: 15 minutes Yield: 2 servings Difficulty: Medium