SHRIMP AND SOBA NOODLE SALAD
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 Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 18
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
SOBA SALAD WITH MISO DRESSING
Provided by Michael Romano
Categories Salad Ginger Soy Vegetarian Dinner Lunch Carrot Radish Spring Noodle Soy Sauce Lime Juice Green Onion/Scallion Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Bring 4 quarts water to a boil in a large pot and add 2 tablespoons salt.
- Meanwhile, make the dressing: Combine the miso paste, ginger, soy sauce, and lime juice in a blender and blend, at medium speed until smooth. Add the egg and blend until combined. With the motor running, slowly add the oil. Once the dressing is smooth, add pepper to taste; you won't need salt, because the miso and soy sauce are salty. (The dressing can be made up to 1 day ahead and refrigerated, covered.)
- Add the soba noodles to the boiling water and cook, stirring often, until al dente. Drain the noodles and rinse well under cold running water. Drain well, transfer to a baking sheet, then spread out and let cool.
- In a large bowl, combine the noodles with the carrots, scallions, and radishes. Toss with the miso dressing and serve at room temperature or cold. (The soba salad can be made up to 2 hours in advance.)
SOBA NOODLE SALAD WITH SESAME GINGER SOY VINAIGRETTE
This easy and flavorful Asian-inspired soba noodle salad is perfect with any veggies you have on hand and can be served cold, warm, or at room temperature.
Provided by Liz DellaCroce
Categories Side
Time 15m
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to boil and add soba noodles. Cook according to package instructions adding the green beans 2 minutes before the end of cooking time.
- Drain noodles and green beans in a strainer and rinse with cold water to stop cooking process. (This keeps the beans bright green.)
- In the bottom of a medium bowl, whisk together the vinaigrette: lime juice, soy sauce, sugar, ginger, sesame oil, and sambal oelek (chili paste).
- Add the soba noodles and green beans to the bowl with the vinaigrette along with the grated carrot, scallions, and black roasted sesame seeds.
- Toss well to coat and season with salt and pepper to taste before serving.
Nutrition Facts : Calories 328 kcal, Carbohydrate 57 g, Protein 9.5 g, Fat 8.5 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 32 mg, Fiber 6.6 g, Sugar 7.7 g, UnsaturatedFat 7.5 g, ServingSize 1 serving
SOBA SALAD WITH ASPARAGUS AND SHRIMP
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
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
PAPAYA, SHRIMP, AND SOBA SALAD
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
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
SOBA AND SHRIMP SALAD
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
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
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- Cook noodles per package directions, adding edamame during last minute of cooking. Drain, run under cold water to cool, then transfer back to pot.
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3.4/5 (9)Servings 4
- Place shallot, shrimp, and 1 teaspoon salt in a medium saucepan; add cold water to cover. Bring to a boil, reduce heat, and simmer gently until shrimp are pink, about 5 minutes. Drain; discard shallot. Transfer shrimp to a plate; let cool. Peel and devein shrimp.
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- In a 5- to 6-quart pan over high heat, bring 2 1/2 to 3 quarts water to a boil. Add soba and stir occasionally until barely tender to bite, 5 to 7 minutes. Drain, rinse with cold water until cool, and drain again thoroughly.
- Meanwhile, in a small bowl, mix wasabi powder with 1 tablespoon cold water; let stand about 5 minutes. Add soy sauce and lemon juice.
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- Bring a large saucepan of salted water to a boil. Add the soba noodles and cook over high heat, stirring occasionally, until al dente, about 5 minutes. Drain and let cool under cold running water, then drain again.
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- Bring a large pot of salted water to a boil. Add shrimp; cook just until curled and pink, about 1 minute. With a slotted spoon, transfer shrimp to a large bowl of ice water. Let stand 5 minutes. Drain.
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