Lebanese Cuisine

Shrimp and Soba Noodle Salad Recipe – Lebanese Special

224 Views

Shrimp and Soba Noodle Salad Recipe – Lebanese Special

This Shrimp and Soba Noodle Salad features nutty buckwheat noodles, tender shrimp, and fresh vegetables tossed in a savory-sesame dressing—a truly revitalizing cold noodle salad. The refreshing textures and bold flavors make it ideal for warm weather meals or easy lunches. Whether prepped ahead or assembled just before serving, it’s a vibrant and satisfying bowl that keeps well and delights with every bite.

  • Prep Time20 min
  • Cook Time5 min
  • Total Time25 min

Shrimp and Soba Noodle Salad Ingredients :

  • 1/4 cup miso paste
  • 1/4 cup canola oil
  • 2 tablespoons rice vinegar, adjust to taste
  • 1 tablespoon grated orange zest
  • 1 tablespoon orange juice
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon mirin (Japanese sweet wine)
  • 1 teaspoon peanut butter
  • 1 teaspoon chili garlic sauce
  • 1 (8.8 ounce) package dried soba noodles
  • 2 cups baby spinach
  • 1 cup matchstick-cut carrots
  • 1/2 cup shredded cabbage
  • 1/2 cup sliced snow peas
  • 8 cherry tomatoes
  • 16 cooked shrimp, peeled and deveined
  • 2 green onions, finely chopped
  • 1 tablespoon toasted sesame seeds

How To Make Shrimp and Soba Noodle Salad Recipe

1

Combine miso paste, canola oil, rice vinegar, orange zest, orange juice, ginger, mirin, peanut butter, and chili garlic sauce in a bowl. Whisk until the dressing is well blended.

2

Boil water in a large pot. Add soba noodles and cook until tender, about 5 to 8 minutes. Drain the noodles in a colander under cold running water for about 1 minute to cool them down. In a large bowl, toss the cooked soba noodles with half of the miso dressing until evenly coated.

3

Divide spinach evenly among 4 serving bowls. Top each bowl with a quarter of the dressed noodles. Divide the carrots, cabbage, snow peas, and cherry tomatoes among the bowls. Arrange 4 shrimp on top of each bowl. Drizzle the remaining miso dressing over each bowl to taste. Sprinkle with green onions and toasted sesame seeds.

Recipe Notes

Rinse Noodles Cold: After cooking, immediately rinse soba noodles under cold water to stop cooking and prevent them from sticking together.

Dress Before Serving: Toss the salad with dressing just before serving to keep noodles firm and vegetables crisp.

Garnish with Sesame: Sprinkle with toasted sesame seeds or add chopped cilantro or green onions for extra flavor and visual appeal.

Adjust Protein: Substitute grilled tofu or shredded chicken for a meat-free variation or when shrimp isn’t available.

Serve Chilled: This salad tastes best when served well-chilled—great for meal prep or as a cool, quick meal on a hot day.

You may also like