Lebanese Cuisine

Shrimp and Soba Noodle Salad Recipe – Lebanese Special

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Shrimp and Soba Noodle Salad Recipe – Lebanese Special

For many, including seasoned cooks, weeknight dinners often depend more on what’s readily available and can be prepared quickly than on careful planning. Noodles, in all their varieties, are a popular and easy choice. However, soba noodles, a Japanese favorite, hold a special place: they typically cook in                 just 4 to 5 minutes and offer a slightly firm texture and nutty taste due to their buckwheat base. Traditionally enjoyed hot or cold, soba noodles are versatile companions to a wide range of fresh kitchen ingredients. In this dish, they are paired with frozen shelled edamame, carrots, spinach, and a light dressing.

  • 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.

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