Japanese shrimp soba salad
Discover a refreshing Japanese Shrimp Soba Salad recipe featuring tender rice noodles, crisp cucumber, succulent shrimp, and aromatic ginger. Tossed with a delicious sesame-soy dressing, this light and flavorful dish is perfect for a quick, healthy meal or an impressive side dish. Ready in minutes and packed with vibrant, fresh ingredients!
- 05 Apr 2025
- Cook time 10 min
- Prep time 10 min
- 4 Servings
- 10 Ingredients
Experience the vibrant flavors of Japan with this refreshing Japanese Shrimp Soba Salad. Perfect for warm days, this salad combines tender shrimp with crisp cucumber and rice noodles, all brought together by a tangy and savory ginger-soy dressing.
Ingredients:
Instructions:
- Bring a large pot of water to boil. Add the rice noodles and cook according to the package instructions, usually about 4-5 minutes until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- Wash and julienne the cucumber into thin strips. Place them in a large mixing bowl.
- In a medium skillet, heat a small amount of sesame oil over medium heat.
- Add the shrimps and cook until they turn pink and are cooked through, about 2-3 minutes on each side. Remove from the skillet and let cool.
- Thinly slice the shallots and add them to the mixing bowl with the cucumber.
- Peel and grate the ginger root. Add it to the mixing bowl.
- In a small dry skillet over medium heat, toast the sesame seeds until they are golden brown and fragrant, about 2 minutes. Shake the pan frequently to prevent burning. Set aside to cool.
- In a small bowl, mix together the sesame oil, soy sauce, vinegar, and honey until well combined.
- Add the cooled rice noodles to the mixing bowl with the cucumber, shallots, and ginger.
- Pour the dressing over the salad and toss gently to combine everything evenly.
- Add the cooked shrimp and toasted sesame seeds. Toss again gently to ensure the shrimp and sesame seeds are well distributed.
- Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
- Serve chilled, garnished with additional sesame seeds if desired.
Tips:
- Cook shrimp just until they turn pink and opaque for the best texture.
- Use freshly grated ginger for a more pronounced and aromatic flavor.
- For additional crunch, consider adding thinly sliced radishes or carrots.
- Rinse rice noodles under cold water after cooking to prevent them from sticking together.
- Toast sesame seeds in a dry skillet over medium heat for a few minutes to enhance their nutty flavor.
- Adjust the soy sauce and vinegar to taste if you prefer a saltier or tangier dressing.
Savory, refreshing, and incredibly satisfying, your Japanese Shrimp and Salad is now ready to enjoy. Perfect as a light lunch or a delightful dinner, this dish is sure to transport your taste buds straight to Japan. Share with friends and family or keep it all to yourself!
| Nutrition Facts | |
|---|---|
| Serving Size | 320 grams |
| Energy | |
| Calories 360kcal | 18% |
| Protein | |
| Protein 16g | 10% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 2.42g | 6% |
| Sugar 6g | 6% |
| Fat | |
| Fat 22g | 26% |
| Saturated 3.33g | 11% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 50ug | 5% |
| Choline 80mg | 15% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 2.23mg | 14% |
| Vitamin B6 0.27mg | 16% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 0.94ug | 39% |
| Vitamin C 6mg | 7% |
| Vitamin E 1.50mg | 10% |
| Vitamin K 13ug | 11% |
| Minerals | |
| Calcium, Ca 77mg | 6% |
| Copper, Cu 0.28mg | 32% |
| Iron, Fe 1.09mg | 10% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 300mg | 24% |
| Potassium, K 380mg | 11% |
| Selenium, Se 30ug | 53% |
| Sodium, Na 940mg | 63% |
| Zinc, Zn 1.59mg | 14% |
| Water | |
| Water 250g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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