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Tri-Color Soba Noodle Salad
with shrimp

Active: 35 min Total: 35 min
This noodle (or green papaya for our paleo followers) is full of textures, colors, and flavor. It works great for a weeknight dinner, makes great leftovers (no need to warm up), and would be a wonderful addition to a summer potluck.
Smarts: Make one day before serving so that the vinaigrette has extra time to seep into all the ingredients.


Tri-Color Summer Shrimp Soba Noodle Salad:
  • Green onions - 3 stalks , chopped, white and green parts separated
  • Green cabbage - 1/2 head , sliced
  • Red peppers - 2 , sliced
  • Cucumbers - 1/2 lb , sliced
  • Shrimp - 1 lb , peeled and deveined
  • Buckwheat soba noodles - 1/2 lb
  • Rice vinegar - 2 Tbsp
  • Soy sauce, low-sodium - 2 Tbsp
  • Toasted sesame oil - 1 Tbsp
  • Cooking oil - 3 Tbsp
  • Sesame seeds (opt) - 2 Tbsp


  1. Green onions / Cabbage - Double green onions and cabbage if making tomorrow’s dinner. Prep as directed. (Can be done up to 3 days ahead)
  2. Red peppers / Cucumbers - Prep as directed.
  3. Shrimp - Defrost and rinse.
  4. Soba - Cook according to package instructions. (Can be done up to 5 days ahead)

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  1. Poach shrimp by filling a saucepan with water. Bring to a boil, salt, and add in shrimp. Simmer shrimp for ~4 minutes, until shrimp is pink. Drain.
  2. Mix together rice vinegar, soy sauce, and sesame oil. Whisk in cooking oil.
  3. Heat a saute pan over medium-high heat and add white parts of green onions and cabbage with a splash of water. Saute for ~3 minutes, until just slightly softened. Turn off heat.
  4. In a large bowl, toss noodles, cabbage, red peppers, cucumbers, green parts of green onions, and shrimp with dressing. Sprinkle with sesame seeds if using.



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