Prep Time: 25 mins | Total Time: 30 mins

Ingredients:

For the noodles:

• Kosher salt (for cooking noodles)
• 4 oz. soba noodles
• 1/4 cup creamy peanut butter
• 2 Tbsp. hoisin sauce
• 1 Tbsp. toasted sesame oil
• 2 1/2 Tbsp. fresh lime juice (from 2 or 3 limes), divided
• 3 Tbsp. chili-garlic sauce, divided
• 3 tsp. light brown sugar, divided
• 1 10-oz. pkg. coleslaw mix
• 1 cup thinly sliced scallions (from about 6 scallions), divided, plus more for topping

For the shrimp:

• 2 tsp. neutral oil (such as canola)
• 12 oz. peeled and deveined large shrimp

Instructions:

Step 1: Bring a large pot of salted water to a boil. Add noodles and cook according to package directions. Drain and rinse under cold water.

Step 2: Whisk peanut butter, hoisin sauce, sesame oil, 2 tablespoons lime juice, 1 1/2 tablespoons chili-garlic sauce, and 1 1/2 teaspoons sugar in a small bowl. Whisk in 1/3 cup warm water until mixture is slightly thick but able to drizzle from a spoon. Add more water, 1 teaspoon at a time, if needed to reach desired consistency.

Step 3: Toss together coleslaw, noodles, and 1/2 cup scallions in a large bowl.

Step 4: Heat neutral oil in a large nonstick skillet over medium. Add remaining 1/2 cup scallions; cook over medium, stirring, for 1 minute. Add shrimp; cook, stirring often, until pink in spots, 1 to 2 minutes. Add remaining 1/2 tablespoon lime juice, 1 1/2 tablespoons chili-garlic sauce, and 1 1/2 teaspoons sugar. Cook, stirring, until shrimp are cooked through, about 1 minute.

Step 5: Reserve 1/4 cup peanut dressing; toss remaining dressing with noodle salad. Add shrimp and drizzle with reserved 1/4 cup peanut dressing. Top with more scallions.