Best 5 Shrimp And Soba Noodle Salad Recipes

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Savor the irresistible combination of succulent shrimp and springy soba noodles in a refreshing salad that bursts with flavor. Embark on a culinary journey with us as we guide you through a symphony of ingredients, transforming simple elements into an extraordinary dish. From tender shrimp kissed with the aroma of toasted sesame oil to crisp vegetables and a tantalizing dressing, this salad is a feast for the senses. Prepare yourself for a vibrant, flavorful experience that will leave you craving more.

Here are our top 5 tried and tested recipes!

SOBA AND SHRIMP SALAD



Soba and Shrimp Salad image

This is an interesting salad that is a bit different than the usual shrimp and pasta salad. Recipe source: Sunset Magazine

Provided by ellie_

Categories     Spinach

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

8 ounces soba noodles
1 1/2 teaspoons wasabi powder
1/4 cup soy sauce
2 tablespoons lemon juice
2 quarts spinach, washed and trimmed
3 tablespoons green onions, sliced
12 ounces baby shrimp, cooked
1/4 cup pink pickled ginger, sliced

Steps:

  • Boil soba in boiling water for 5-8 minutes; drain and rinse with cold water and then drain again.
  • While noodles are cooking, mix together wasabi and 1 tablespoon cold water in a small bowl or cup.
  • Let stand 5 minutes and then add the soy sauce and lemon juice and set aside.
  • In a large salad bowl toss together the spinach, noodles, green onions, shrimp, ginger and dressing.

Nutrition Facts : Calories 303.6, Fat 1.6, SaturatedFat 0.4, Cholesterol 165.8, Sodium 1695.5, Carbohydrate 46.7, Fiber 1.6, Sugar 0.8, Protein 29.7

SOBA SALAD WITH ASPARAGUS AND SHRIMP



Soba Salad with Asparagus and Shrimp image

Japanese soba noodles, made with buckwheat flour, add fiber to this high-protein dinner featuring asparagus and shrimp.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 40m

Number Of Ingredients 10

Coarse salt
1 large bunch asparagus (1 pound), trimmed
1 pound frozen large shrimp (peeled and deveined), thawed
3/4 pound soba noodles
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon sugar
3 scallions, thinly sliced
1 cup fresh basil leaves

Steps:

  • In a large pot of boiling salted water, cook asparagus until crisp-tender, about 3 minutes. With a slotted spoon or mesh strainer, transfer asparagus to a colander and rinse under cool water to stop the cooking. Transfer asparagus to a medium bowl. Return water to a boil; add shrimp and cook until pink and opaque throughout, about 2 minutes. Transfer shrimp to bowl with asparagus. Return water to a boil; add noodles and cook according to package instructions. Drain noodles and rinse under cool water.
  • Meanwhile, in a small bowl, whisk together soy sauce, oil, vinegar, and sugar. Divide noodles among 4 bowls and drizzle with dressing. Top with asparagus and shrimp and sprinkle with scallions and basil.

Nutrition Facts : Calories 482 g, Fat 6 g, Fiber 3 g, Protein 39 g

JAPANESE SHRIMP AND SOBA NOODLES



Japanese Shrimp and Soba Noodles image

Sizzling shrimp and veggies top off tasty noodles. Looks like it came from an Asian restaurant but takes only 30 minutes in a common skillet.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 12

8 ounces uncooked soba (buckwheat) noodles
1 tablespoon vegetable oil
1 pound uncooked medium or large shrimp, peeled and deveined
2 cloves garlic, finely chopped
1 tablespoon finely chopped gingerroot
1 1/2 cups baby-cut carrots, cut lengthwise in half
8 ounces green beans, cut in half
1 3/4 cups Progresso™ chicken broth (from 32-ounce carton)
2 tablespoons soy sauce
1 teaspoon sugar
1 tablespoon lemon juice
1 teaspoon cornstarch

Steps:

  • Cook and drain noodles as directed on package.
  • Meanwhile, heat 12-inch nonstick skillet over medium-high heat. Add oil; rotate skillet to coat bottom. Add shrimp, garlic and gingerroot; cook and stir about 3 minutes or until shrimp are pink and firm. Remove from skillet.
  • Add carrots, green beans, 1 cup of the broth, the soy sauce and sugar to skillet. Heat to boiling. Cover and cook over medium heat 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
  • Stir in shrimp and lemon juice. Mix cornstarch and remaining broth until smooth; stir into shrimp mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Divide noodles among bowls. Top with shrimp mixture.

Nutrition Facts : Calories 335, Carbohydrate 51 g, Cholesterol 160 mg, Fiber 7 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1140 mg

PAPAYA, SHRIMP, AND SOBA SALAD



Papaya, Shrimp, and Soba Salad image

Robust soba noodles pair perfectly with the shrimp, spices, and papaya in this dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 30m

Number Of Ingredients 14

Coarse salt and ground pepper
8 ounces soba noodles
1/3 cup tamarind concentrate
2 tablespoons light-brown sugar
1/4 cup light olive oil
1 tablespoon fresh lime juice
1/2 teaspoon cayenne pepper
1 cup fresh cilantro leaves, plus more for garnish
1 small red onion, halved and thinly sliced
1 papaya (about 1 pound), peeled, seeds removed, quartered lengthwise, and thinly sliced crosswise
1/2 cup salted peanuts, coarsely chopped
3 cloves garlic, thinly sliced
1 pound large shrimp, peeled and deveined
1/2 teaspoon ground coriander

Steps:

  • In a large pot of rapidly boiling salted water, cook soba noodles until al dente according to package instructions; drain.
  • Meanwhile, in a large bowl, whisk together tamarind, sugar, 2 tablespoons oil, lime juice, and cayenne. Add drained noodles, cilantro, onion, half the papaya, and all but 3 tablespoons of the peanuts; season with salt and pepper and toss to combine.
  • In a large skillet, heat the remaining 2 tablespoons oil over low. Add garlic and cook until golden brown on both sides, about 5 minutes total. Remove garlic chips and set aside on a paper towel. Raise heat to medium-high; add shrimp, sprinkle with coriander, salt, and pepper, and cook, tossing occasionally, until shrimp are just cooked through, about 3 minutes.
  • To serve, divide noodles and shrimp evenly among 4 large bowls; top each serving with remaining papaya, peanuts, garlic chips, and cilantro.

Nutrition Facts : Calories 630 g, Fat 26 g, Fiber 7 g, Protein 34 g

SHRIMP AND SOBA NOODLE SALAD



Shrimp and Soba Noodle Salad image

I fell in love with the Panera Bread® Shrimp and Soba Salad, decided to recreate it myself, and fell in love with my recipe. This is now one of my favorites!

Provided by Chantal Rogers

Categories     Shrimp Salad

Time 25m

Yield 4

Number Of Ingredients 18

¼ cup miso paste
¼ cup canola oil
2 tablespoons rice vinegar, or more to taste
1 tablespoon grated orange zest
1 tablespoon orange juice
1 tablespoon grated fresh ginger root
1 teaspoon mirin (Japanese sweet wine)
1 teaspoon peanut butter
1 teaspoon chile garlic sauce
1 (8.8 ounce) package dried soba noodles
2 cups baby spinach
1 cup carrots, cut into matchstick-size pieces
½ cup shredded cabbage
½ cup sliced snow peas
8 cherry tomatoes
16 cooked shrimp, peeled and deveined
2 green onions, finely chopped
1 tablespoon toasted sesame seeds

Steps:

  • Whisk miso paste, canola oil, rice vinegar, orange zest, orange juice, ginger, mirin, peanut butter, and chile garlic sauce together in a bowl until dressing is blended.
  • Bring water to a boil in a large pot. Stir in soba noodles and return water to a boil. Boil noodles until tender, 5 to 8 minutes. Drain noodles in a colander under cold running water until cool, about 1 minute. Toss cooked soba noodles with 1/2 of the miso dressing in a large bowl until thoroughly coated.
  • Divide spinach among 4 serving bowls; top each with 1/4 of the dressed noodles. Divide carrots, cabbage, snow peas, and cherry tomatoes among each bowl; top each with 4 shrimp. Drizzle remaining miso dressing onto each bowl to taste; sprinkle with green onions and toasted sesame seeds.

Nutrition Facts : Calories 451.6 calories, Carbohydrate 61.2 g, Cholesterol 39 mg, Fat 17.8 g, Fiber 3.8 g, Protein 17.6 g, SaturatedFat 1.7 g, Sodium 1236.7 mg, Sugar 4.7 g

Tips:

- Use high-quality ingredients for the best flavor. Fresh shrimp, crisp vegetables, and flavorful dressing will make all the difference. - Don't overcook the shrimp. Cook them just until they are pink and opaque, or they will become tough and rubbery. - If you don't have soba noodles, you can use another type of noodle, such as ramen noodles or udon noodles. - To make the dressing ahead of time, whisk all of the ingredients together in a jar and refrigerate for up to 2 weeks. - Serve the salad immediately or chill it for later. It will keep in the refrigerator for up to 3 days.

Conclusion:

Shrimp and soba noodle salad is a refreshing and flavorful dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With its combination of protein, carbohydrates, and vegetables, this salad is a well-balanced and satisfying meal. So next time you're looking for a light and healthy lunch or dinner option, give this shrimp and soba noodle salad a try. You won't be disappointed!

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