Tri-Color Soba Noodle Salad
with shrimp
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.
Smarts: Make one day before serving so that the vinaigrette has extra time to seep into all the ingredients.
Proteins
Cuisines
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
Prep
- Green onions / Cabbage - Double green onions and cabbage if making tomorrow’s dinner. Prep as directed. (Can be done up to 3 days ahead)
- Red peppers / Cucumbers - Prep as directed.
- Shrimp - Defrost and rinse.
- Soba - Cook according to package instructions. (Can be done up to 5 days ahead)
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Make
- 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.
- Mix together rice vinegar, soy sauce, and sesame oil. Whisk in cooking oil.
- 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.
- 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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