Japanese Shrimp & Noodle Salad with Miso Vinaigrette

Lunch / Dinner

Japanese Shrimp & Noodle Salad with Miso Vinaigrette

Toss fundamental Japanese ingredients like miso, wasabi, and soba noodles with fresh vegetables and grilled shrimp. Make the salad a few hours ahead so the flavors have time to meld. Just wait to grill the shrimp until right before serving for the best flavor and texture.


4 servings

Total Time

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Test Kitchen Tip


Udon noodles, which are made from wheat flour, are either round like spaghetti or square and thick. They’re sold both fresh and dried.

Soba noodles are a Japanese staple. They’re made from buckwheat and wheat flour and have a nutty flavor. About the size of spaghetti, they’re eaten in both hot and cold dishes.


For the vinaigrette, combine vinegar, canola oil, miso, soy sauce, brown sugar, ginger, garlic, sesame oil, and wasabi; season with salt and black pepper. Reserve twothirds of the vinaigrette; pour remaining in a shallow baking dish.

For the salad, toss shrimp in vinaigrette in baking dish; let marinate 30 minutes.

Cook noodles in a pot of boiling salted water according to package directions; drain. Rinse noodles under cold water and transfer to a large bowl.

Add snow peas, bell pepper, cucumber, and radishes.

Gri__text in bold__ll shrimp in a grill pan, coated with nonstick spray, over mediumhigh heat until pink, opaque, and beginning to curl, 23 minutes. Add shrimp to salad; toss with half of reserved vinaigrette. Garnish salad with scallions and serve remaining vinaigrette on the side.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 404

% Daily Value*

Total Fat 17g 26%

Saturated Fat 1g 5%

Cholesterol 143mg 47%

Sodium 1567mg 65%

Carbs 40g 13%

Fiber 3g 12%

*Percent Daily Values are based on a 2,000 calorie diet.

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