My love for soba noodles is real and I can’t wait for you to try out my Shrimp Soba Noodle Salad Bowl recipe. The love is real because I could eat literally eat soba noodles just with a little soy sauce and I’m happy. But I keep experimenting with various soba noodle recipes (check out my Crabstick Soba Noodle Salad Recipe) and this one is an absolute delight. You could eat this hot or cold, and it would taste good either way. The salad dressing in this recipe is light and refreshing, and compliments the nutty flavor of the soba noodles really well. Take a bowl, add some red onions for crunch, yummy shrimp for some savoury protein and a little green for more flavor, and you get yourself a wonderfully light and tasty Shrimp Soba Noodle Salad Bowl.
Ingredients (serves 1-2)
Soba Noodles + Dressing
200g Soba Noodles
1 1/2 tbsp Light Soy Sauce
1 tsp Sesame Seed Oil
1 tsp Rice Wine Vinegar
1 tsp Sriracha Sauce
1/4 tsp Pepper
250g Shrimp medium-sized (peeled, deveined)
1 tbsp Butter
1 tsp Paprika
Salt and Pepper
1 Carrot (peeled, thinly sliced)
1/2 Green Bell Pepper (thinly sliced)
1 Red Onion (thinly sliced)
1 tsp Ginger (grated)1 tsp Garlic (finely chopped)
1 tsp Chili Flakes
1. Start with boiling your Soba noodles in water. Soba noodles cook very quickly, especially when you put them at the stage when the water has started to boil properly. It takes around 2-3 minutes. Always check if the Soba noodles are cooked properly and hopefully not overcooked. Shock (put) them in cold ice water once done boiling to stop it from cooking more.
2. Make your dressing with light soy sauce, sesame seed oil, rice wine vinegar, sriracha sauce and pepper. Take your Soba noodles and mix with the dressing ingredients, and coat the noodles nicely. And let it sit for a while till you prepare your other ingredients.
3. Now move onto your veggies. Take a pan, heat it with a little oil, add half of your red onions, along with chili flakes, grated ginger and chopped garlic, and let it cook until the raw smell of ginger and garlic is gone. At this stage at your sliced carrots and bell peppers, and let it cook until the carrots start to soften up. Keep aside.
4. The last step is to take the same pan, add butter to it, then chopped garlic cloves and your shrimp, along with paprika, salt and pepper and let it cook for about 1-2 minutes. Turn off heat and keep ready for plating.
5. Take a bowl, add your noodles on one side, then your veggies, followed by the shrimp and leftover red onions, garnished with the coriander leaves.
You can eat this hot or cold, either way tastes good. I prefer eating this not too hot. It makes for a lovely light salad sort of meal. Love me some soba and this Shrimp Soba Noodle Salad!