Lunch / Dinner
Soba Noodle Salad
Hungry for something different? Try this Asian-inspired noodle salad. It can be on the table faster than takeout. And since noodles are a key ingredient, it’s worth seeking out Japanese soba noodles for authenticity. Made from buckwheat and wheat flours, they have a nutty, almost earthy flavor. They’re available at many grocery stores and Asian markets, but it’s OK to substitute spaghetti or rice vermicelli in a pinch.
FOR THE NOODLES, COOK:
FOR THE SHRIMP, COMBINE:
Shrimp blends well with the flavors in this noodle salad, but chicken, beef, pork, or tofu also make delicious options.
For the noodles, cook soba noodles in a pot of boiling salted water according to package directions; drain, rinse, and drain again.
Whisk together peanut butter, broth, soy sauce, brown sugar, 1 Tbsp. ginger, and chili garlic sauce in saucepan over medium heat just until peanut butter melts. Stir in lime juice and sesame oil.
Toss together noodles, peanut sauce, snow peas, bell pepper, scallions, bean sprouts, and cilantro.
For the shrimp, combine 2 Tbsp. oil, ginger, and garlic; toss with shrimp. Season mixture with salt and black pepper.
Sauté shrimp in remaining 1 Tbsp. oil in a sauté pan over high heat until cooked through, about 3 minutes. Serve shrimp over soba noodles, and top with sesame seeds.
Rinse soba noodles after cooking to get rid of any residual starch, which will thicken the sauce too much.
Since shrimp are small, you can use high heat to get a good sear without overcooking them in the process.
% Daily Value*
Total Fat 25g 38%
Saturated Fat 4g 20%
Cholesterol 46mg 15%
Sodium 773mg 32%
Carbs 57g 19%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.