Japanese shrimp soba salad
This Japanese Shrimp Soba Salad features tender shrimp, crisp cucumber, and rice noodles, all tossed in a tangy ginger-soy dressing. It’s a perfect light dish for warm days, bringing together refreshing flavors and textures.
Cook time 10 min
Prep time 10 min
Ingredients:
1 cup rice noodles1 cucumber
12 oz shrimps
4 shallots
1 tsp ginger root
1 tbsp sesame seeds
1/3 cup sesame oil
1/4 cup soy sauce
1/3 cup vinegar
1 tbsp honey
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.
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.
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!
Japanese shrimp soba salad FAQ:
Cook the rice noodles according to the package instructions, which is typically about 4-5 minutes until al dente. Drain and rinse under cold water to stop the cooking process.
Shrimp are done when they turn pink and opaque, which usually takes about 2-3 minutes on each side. Avoid overcooking, as they can become tough.
Yes, store leftover shrimp soba salad in an airtight container in the refrigerator for up to 2 days. Note that the texture of the noodles and vegetables may soften over time.
You can substitute sesame oil with a combination of neutral oil (like vegetable oil) and a small amount of toasted sesame seeds for flavor. Alternatively, peanut oil can also be used.
The recipe contains soy sauce, which typically contains gluten. Use tamari or a gluten-free soy sauce alternative to make the salad gluten-free.
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.
Nutrition per serving
4 ServingsCalories 360kcal
Protein 16g
Carbohydrates 24g
Fiber 2.42g
Sugar 6g
Fat 22g
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