Shrimp Soba Noodle Salad

Shrimp Soba Noodle Salad

I love noodles and I could eat them every day. Soba noodles are made from buckwheat flour, which is actually a gluten-free flour that is full of nutrients. They also cook in about 6 minutes, making this a quick meal.

I topped my noodles with shrimp that I BBQ’d on the grill. To save time you can use pre-marinated skewers, Farm Boy has some tasty ones. You can also make this vegetarian and use tofu or tempeh.

Shrimp Soba Noodle Salad

The sauce is nice and creamy from the almond butter and is full of delicious asian flavours. I always prefer to use a light tamari or coconut aminos to reduce the sodium content. Top this noodle salad with your favourite toppings like avocado, radish and whatever veg you have in your fridge. I had snap peas but you can easily shred some carrots or cut up some cucumber to add to the salad. I used some fresh garden herbs, including lime basil, if you haven’t tried it you need to add this to your summer garden next year. It’s amazing!

Enjoy!

Shrimp Soba Noodle Salad

Shrimp Soba Noodle Salad

Ingredients

  • 1 package of soba noodles
  • 1 package of shrimp
  • 3 radishes, thinly sliced
  • 1 avocado, sliced
  • 1 cup of snap peas, blanched (sub this for grated carrot, cabbage, or cucumber)
  • 2 tbsp of olive oil
  • 2 tbsp of lemon juice
  • Salt and pepper to taste
  • ¼ cup of basil, chopped
  • 2 tbsp of almond butter
  • 2 tsp lime juice
  • 2 1/2 tbsp tamari
  • ½ tbsp sesame oil
  • 2 tbsp olive oil
  • ½ tbsp rice wine vinegar
  • ½ tsp of maple syrup
  • 1 inch grated ginger
  • Half clove garlic, grated
  • ½ tbsp of water to thin
  • Garnish sesame seeds and fresh herbs (basil, cilantro and/or mint)

Instructions

  1. Defrost your shrimp and marinade it in 2 tbsp of olive oil, 2 tbsp of lemon juice, ¼ cup of basil, sea salt and pepper. The longer you marinade the better the flavour. Hack, use pre-marinated shrimp skewers to save time.
  2. Make your soba noodle sauce by combining almond butter, lime juice, tamari, sesame oil, 2 tbsp of olive oil, rice wine vinegar, maple syrup, grated ginger, and grated garlic. Whisk to combine. Add ½ tbsp of water to thin.
  3. To cook the shrimp, skewer them and cook them on the BBQ for 7-10 minutes on medium/low heat or stir-fry in a pan for a few minutes until they turn pink. Set aside.
  4. While the shrimp is cooking, bring a large pot of water to a boil. Do NOT add salt to the water. Once boiling slowly add in soba noodles and cook for a few minutes as directed by the package instructions. Strain, rinse with cold water really well to remove the starch. Set aside in a bowl and drizzle with some olive oil and sea salt. Pour in the marinade and coat all of the noodles.
  5. Assemble your bowl by adding the noodles, top with shrimp, radish, avocado, veg of choice (snap peas in this case). Garish the veg with sea salt, fresh herbs, toasted sesame seeds, and a drizzle of olive oil.
https://deliamota.com/shrimp-soba-noodle-salad/

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