Chilled soba noodle salad with grilled lemongrass shrimp combines vibrant vegetables, tender noodles, and succulent shrimp, creating a delightful dish perfect for warm weather. This salad features a tangy dressing with lemongrass, sesame oil, and a hint of honey, providing a rejuvenating taste. It can be customized with additional toppings like avocado or snap peas. Ideal for light lunches or summer gatherings, this dish promises satisfaction. Discover further variations that enhance this culinary experience.
Classic Chilled Soba Noodle Salad With Grilled Lemongrass Shrimp
This classic chilled soba noodle salad, paired with succulent grilled lemongrass shrimp, is an invigorating and healthy dish perfect for warm weather meals or light lunches.
It boasts a wonderful balance of flavors and textures, making it ideal for seafood lovers and anyone looking for a nutritious option. The preparation time for this dish is approximately 30 minutes, making it a quick choice for busy weeknights or casual gatherings.
Ingredients:
- 8 oz soba noodles
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons lemongrass paste or fresh lemongrass, minced
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 cup shredded carrots
- 1 cucumber, julienned
- 1 red bell pepper, thinly sliced
- 2 green onions, sliced
- Fresh cilantro, for garnish
- Sesame seeds, for garnish
- Salt and pepper to taste
Cooking Steps:
- Cook the Soba Noodles: Bring a large pot of water to a boil. Add the soba noodles and cook according to package instructions, usually about 4-6 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
- Prepare the Shrimp Marinade: In a bowl, combine lemongrass paste, olive oil, soy sauce, honey, salt, and pepper. Add the shrimp and toss to coat. Let it marinate for about 10-15 minutes.
- Grill the Shrimp: Preheat a grill or grill pan over medium-high heat. Thread the marinated shrimp onto skewers, if using. Grill the shrimp for about 2-3 minutes per side or until they are cooked through and slightly charred. Remove from heat and let cool slightly.
- Assemble the Salad: In a large bowl, combine the chilled soba noodles, shredded carrots, cucumber, red bell pepper, and green onions. Drizzle with rice vinegar and toss to combine.
- Serve: Divide the noodle salad among serving plates or bowls. Top with grilled shrimp, garnish with fresh cilantro and sesame seeds. Serve chilled or at room temperature.
Variations and Tips:
- For added flavor, consider adding spicy chili oil or sriracha to the dressing for a kick.
- Mix in other vegetables such as edamame, snap peas, or avocado for extra nutrition and texture.
- Feel free to substitute shrimp with grilled chicken or tofu for a different protein option.
- This dish can also be made ahead of time; just keep the shrimp separate until serving to prevent everything from becoming soggy.
- Adjust the sweetness of the dressing by varying the amount of honey to your taste.
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Spicy Avocado and Cucumber Soba Noodle Salad
Soba Noodle Salad with Grilled Shrimp is a vibrant and invigorating dish that combines the nutty flavors of soba noodles with the rich creaminess of avocado and the crispness of cucumber.
This salad is perfect for those who are looking for a light yet satisfying meal, making it a great option for lunch or a light dinner. The dish takes about 30 minutes to prepare, making it ideal for busy weeknights or a casual gathering with friends.
Ingredients:
- 8 ounces soba noodles
- 1 ripe avocado, diced
- 1 medium cucumber, julienned
- 1 cup cherry tomatoes, halved
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (adjust to taste)
- 1 tablespoon sesame seeds
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh cilantro or green onions for garnish
Instructions:
- Cook the soba noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process. Set aside in a large mixing bowl.
- In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, sriracha, salt, and black pepper. Adjust the sriracha to your desired level of spiciness.
- Add the diced avocado, julienned cucumber, and cherry tomatoes to the soba noodles. Drizzle the dressing over the salad and gently toss to combine all ingredients without mashing the avocado.
- Sprinkle the salad with sesame seeds and garnish with fresh cilantro or green onions before serving.
Variations and Tips:
- For added protein, consider adding grilled shrimp or chicken to the salad. Just season and grill your protein of choice and toss it in before serving.
- You can also add other vegetables such as bell peppers, carrots, or radishes for extra crunch and color.
- If you prefer a milder salad, reduce the sriracha or substitute it with a sweet chili sauce.
- Make sure to serve the salad immediately after mixing to keep the avocados from browning and to maintain the vigor of the ingredients.
Enjoy your Spicy Avocado and Cucumber Soba Noodle Salad!
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Mango and Coconut Chilled Soba Noodle Salad
Mango and Coconut Chilled Soba Noodle Salad is a invigorating and vibrant dish that combines the nutty flavors of soba noodles with the tropical sweetness of ripe mango and creamy coconut. Perfect for hot summer days or as a light and satisfying lunch, this salad is ideal for those seeking a quick, healthy option that doesn’t compromise on taste.
With a total preparation time of about 30 minutes, it’s an easy way to indulge in a fusion of flavors while enjoying the benefits of fresh ingredients.
Ingredients:
- 8 ounces soba noodles
- 1 ripe mango, diced
- 1 cup shredded carrots
- 1 bell pepper, thinly sliced (red or yellow for color)
- 1 cup snap peas, trimmed and halved
- 1/4 cup green onions, sliced
- 1/2 cup grated coconut (sweetened or unsweetened, based on preference)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Optional: crushed red pepper flakes for heat
Instructions:
1. Cook the soba noodles according to package instructions, usually boiling for about 4-5 minutes.
Once cooked, drain and rinse under cold water to stop the cooking process and bring the noodles to room temperature.
2. In a large mixing bowl, combine the cooked soba noodles, diced mango, shredded carrots, bell pepper, snap peas, green onions, and grated coconut.
Gently toss to mix all the ingredients without breaking the noodles.
3. In a separate bowl, whisk together the lime juice, soy sauce, sesame oil, and a pinch of salt and pepper to create the dressing.
4. Pour the dressing over the noodle and vegetable mixture, tossing everything together until evenly coated.
5. Finally, fold in the chopped cilantro and optional crushed red pepper flakes for a touch of spice (if desired).
6. Chill the salad in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
Variations and Tips:
– For added protein, consider including grilled shrimp, chicken, or tofu.
Simply grill or sauté your protein of choice and mix it in at the end.
- Substitute the mango with other fruits like pineapple or papaya for a different tropical twist.
- If you prefer a creamier texture, add a dollop of coconut yogurt or avocado slices before serving.
- Feel free to experiment with additional vegetables, such as cucumber, radish, or edamame, for more texture and flavor.
- The salad can be made a day in advance; just keep the dressing separate until you’re ready to serve to maintain freshness.
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Sesame Ginger Chilled Soba Noodle Salad
This Sesame Ginger Chilled Soba Noodle Salad is a revitalizing and light dish, perfect for warm-weather dining or a healthy lunch. Ideal for vegetarians and seafood lovers alike, this salad combines nutty soba noodles with vibrant vegetables and succulent grilled shrimp, all tossed in a zesty sesame-ginger dressing.
With a preparation time of about 30 minutes, it’s quick to make, yet deliciously satisfying.
Ingredients:
- 8 oz soba noodles
- 1 lb shrimp, peeled and deveined
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated
- 1 tablespoon honey or agave syrup
- 2 cups mixed salad greens (e.g. arugula, spinach)
- 1 cup bell peppers, thinly sliced
- 1 cup carrots, julienned
- ¼ cup scallions, chopped
- 2 tablespoons sesame seeds
- Cilantro for garnish (optional)
Cooking Steps:
- Cook the Soba Noodles: Bring a medium pot of water to a boil. Add the soba noodles and cook according to package instructions, usually about 4-6 minutes. Drain and rinse under cold water to prevent sticking. Set aside.
- Prepare the Dressing: In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, grated ginger, and honey until well combined. Adjust seasoning if necessary.
- Grill the Shrimp: Preheat a grill or grill pan over medium-high heat. Toss the shrimp with a little olive oil, salt, and pepper. Grill for about 2-3 minutes on each side, or until they are opaque and cooked through. Remove from the grill and set aside.
- Combine the Ingredients: In a large bowl, combine the chilled soba noodles, mixed salad greens, bell peppers, carrots, scallions, and sesame seeds. Drizzle the prepared dressing over the salad and toss gently until everything is coated.
- Serve: Divide the salad among serving bowls or plates, topping each serving with the grilled shrimp. Garnish with fresh cilantro, if using, and enjoy!
Variations & Tips:
- For a vegetarian version, omit the shrimp and add tofu or additional vegetables.
- Feel free to add other vegetables like cucumber, edamame, or avocado for extra flavor and texture.
- For a spicier kick, add red pepper flakes or a drizzle of sriracha to the dressing.
- This salad can be made in advance; just keep the dressing separate until ready to serve to maintain freshness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
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Thai Basil and Lime Soba Noodle Salad
This Thai Basil and Lime Soba Noodle Salad combines the nutty flavor of soba noodles with the aromatic crispness of Thai basil and a zesty lime dressing, making it a perfect dish for a light lunch or dinner.
It’s not only quick to prepare—taking approximately 30 minutes—but also an ideal choice for health-conscious eaters, vegetarians, or anyone seeking a revitalizing meal that bursts with flavor. Grilled shrimp can be added for those looking for extra protein.
Ingredients:
- 8 ounces soba noodles
- 1 cup fresh Thai basil leaves, chopped
- 1/2 cup green onions, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup cucumber, julienned
- 1 tablespoon sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- Salt and pepper to taste
- Optional: 1 pound shrimp, peeled and deveined (for grilling)
Cooking Steps:
- Cook the soba noodles according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
- In a small bowl, whisk together the sesame oil, soy sauce, lime juice, honey (or maple syrup), grated ginger, salt, and pepper. Adjust seasoning to taste.
- In a large mixing bowl, combine the cooked soba noodles, chopped Thai basil, green onions, red bell pepper, and cucumber. Pour the dressing over the noodle mixture and toss well to combine, ensuring everything is evenly coated.
- If adding shrimp, preheat a grill or grill pan over medium-high heat and lightly oil the grates. Season the shrimp with salt and pepper. Grill for 2-3 minutes on each side or until the shrimp turn opaque and are cooked through. Remove from heat.
- Serve the salad in bowls and top with grilled shrimp, if using. Garnish with extra basil leaves and lime wedges as desired.
Variations and Tips:
- To make this salad even more filling, add sliced avocado or edamame.
- For a spicy kick, incorporate sliced jalapeños or a dash of sriracha in the dressing.
- If you prefer a vegetarian version, consider substituting the shrimp with grilled tofu or tempeh.
- This salad can be made ahead of time; just keep the dressing separate until ready to serve to prevent the noodles from becoming soggy.
- Enjoy this dish cold or at room temperature for a delicious meal any time!
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Edamame and Cherry Tomato Soba Salad
This Edamame and Cherry Tomato Soba Salad is a revitalizing and nutritious dish perfect for a light lunch or dinner, especially suited for vegetarians and seafood lovers alike.
With a vibrant mix of flavors and textures, it can be whipped up in just 20 minutes, making it an ideal option for busy weeknights or meal prep for the week ahead.
Ingredients:
- 8 ounces soba noodles
- 1 cup shelled edamame (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 2 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame seeds (optional)
- Salt and pepper to taste
Cooking Steps:
- Start by cooking the soba noodles according to the package instructions. Typically, this involves boiling them in salted water for about 5-7 minutes until tender.
- Drain and rinse under cold water to stop the cooking process.
- If using frozen edamame, cook according to package instructions (usually boiling for about 3-5 minutes) and then drain.
- In a large bowl, combine the cooked soba noodles, edamame, halved cherry tomatoes, sliced green onions, and chopped cilantro.
- In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, and a pinch of salt and pepper. Pour this dressing over the noodle mixture and toss well to combine, making sure everything is evenly coated.
- If desired, sprinkle sesame seeds on top for added crunch and flavor.
- Allow the salad to sit for a few minutes to let the flavors meld before serving it chilled or at room temperature.
Variations & Tips:
- For added protein, include grilled shrimp, chicken, or tofu.
- Experiment with the vegetables by adding cucumber, bell peppers, or shredded carrots for extra crunch.
- To make it gluten-free, verify the soba noodles are made of 100% buckwheat.
- This salad can be made in advance and stored in the refrigerator for up to 3 days, making it perfect for meal prepping.
- Serve with lime wedges for an extra zesty kick.
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Asian Slaw Chilled Soba Noodle Salad
Soba Noodle Salad with Grilled Shrimp is a vibrant and invigorating dish that showcases the delicate flavors of Japanese soba noodles, paired with a colorful mix of Asian slaw and grilled shrimp.
Perfect for summer gatherings or a light weeknight dinner, this salad is not only appealing to the eye but also packed with textures and nutrients. The entire dish can be prepared in about 30 minutes, making it a quick and easy option for anyone looking to enjoy a wholesome meal.
Ingredients:
- 8 oz soba noodles
- 1 lb large shrimp, peeled and deveined
- 2 cups mixed Asian slaw (cabbage, carrots, bell peppers)
- 1/4 cup green onions, sliced
- 1/4 cup cilantro, chopped
- 1/4 cup sesame oil
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tbsp sesame seeds (optional)
- Salt and pepper to taste
- Lime wedges for serving
Cooking Steps:
- Cook the Soba Noodles: Bring a large pot of salted water to a boil. Add the soba noodles and cook according to package instructions until tender, usually about 4-5 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
- Marinate the Shrimp: In a bowl, combine half of the sesame oil, soy sauce, and a sprinkle of salt and pepper. Add the shrimp and toss to coat. Let marinate for about 10 minutes.
- Grill the Shrimp: Preheat a grill or grill pan over medium-high heat. Grill the shrimp for about 2-3 minutes on each side or until pink and opaque. Remove from heat and set aside.
- Prepare the Salad: In a large mixing bowl, combine the cooled soba noodles, Asian slaw, green onions, cilantro, and the remaining sesame oil, soy sauce, rice vinegar, and honey. Toss well to combine.
- Assemble and Serve: Divide the soba noodle salad onto plates and top with grilled shrimp. Garnish with sesame seeds and lime wedges, if desired.
Variations and Tips:
- For added crunch, include sliced cucumbers or radishes in your Asian slaw.
- To make this dish vegetarian, substitute grilled shrimp with grilled tofu or edamame.
- Feel free to adjust the sweetness of the dressing by adding more or less honey or maple syrup.
- This salad can be made a few hours in advance; just keep the dressing separate until ready to serve to maintain the freshness of the slaw.
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Cilantro Lime Chilled Soba Noodle Salad
Soba Noodle Salad with Grilled Shrimp is a revitalizing and nutritious dish perfect for summer gatherings, light lunches, or a quick dinner. This vibrant cilantro lime chilled soba noodle salad is both gluten-free and high in protein, making it an excellent choice for health-conscious individuals and seafood lovers. With a preparation time of approximately 30 minutes, you’ll enjoy this delicious meal without spending hours in the kitchen.
Ingredients:
- 8 oz soba noodles
- 1 lb shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
- 1 bell pepper, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- Juice of 2 limes
- 2 tablespoons soy sauce or tamari
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions:
- Cook the Soba Noodles: Bring a large pot of salted water to a boil. Add the soba noodles and cook according to the package instructions, usually about 4-5 minutes. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
- Grill the Shrimp: Preheat a grill or grill pan over medium-high heat. In a bowl, toss the shrimp with olive oil, salt, and pepper. Grill the shrimp for 2-3 minutes on each side, or until they are opaque and fully cooked. Remove from heat and let cool.
- Prepare the Salad Mix: In a large bowl, combine the cooled soba noodles, grilled shrimp, cilantro, green onions, bell pepper, cherry tomatoes, and avocado.
- Make the Dressing: In a separate small bowl, whisk together lime juice, soy sauce or tamari, and sesame oil. Adjust seasoning with salt and pepper as needed.
- Combine and Serve: Pour the dressing over the salad mix and gently toss to guarantee everything is well-coated. Chill in the refrigerator for about 10-15 minutes to allow the flavors to meld. Serve cold.
Variations and Tips:
- Vegetarian Option: Replace shrimp with tofu or edamame for a vegetarian version.
- Add Heat: For a spicy kick, mix in some diced jalapeños or a drizzle of sriracha.
- Fresh Herbs: Experiment with different herbs such as basil or mint for a unique flavor.
- Make Ahead: This salad can be prepared a few hours in advance; just add avocado just before serving to prevent browning.
- Noodle Alternatives: Feel free to use rice noodles or whole wheat pasta if soba noodles are unavailable.
Enjoy your light, zesty, and revitalizing Cilantro Lime Chilled Soba Noodle Salad with Grilled Shrimp!
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Roasted Vegetables and Soba Noodle Salad
This Roasted Vegetables and Soba Noodle Salad is a vibrant and nourishing dish that’s perfect for a light lunch or dinner. It’s ideal for health-conscious individuals and those seeking a delicious and satisfying meal packed with nutrients. The combination of chewy soba noodles, colorful roasted vegetables, and a light dressing makes for a delightful meal that can be prepared in about 30 minutes.
Ingredients:
- 8 oz. soba noodles
- 1 medium zucchini, sliced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 2 tablespoons olive oil
- Salt and pepper, to taste
- ¼ cup fresh parsley, chopped
- 2 tablespoons sesame seeds
- Juice of 1 lime
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon honey (optional)
- Pinch of red pepper flakes (optional)
Cooking Steps:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss the zucchini, bell pepper, cherry tomatoes, and broccoli with olive oil, salt, and pepper until evenly coated.
- Spread the vegetables onto the prepared baking sheet in a single layer. Roast in the oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through.
- While the vegetables are roasting, cook the soba noodles according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
- In a large bowl, combine the cooked soba noodles with the roasted vegetables. Add the fresh parsley, sesame seeds, lime juice, soy sauce, and honey (if using). Toss everything together until well combined and adjust seasoning to taste.
- Serve warm or at room temperature, garnished with additional sesame seeds if desired.
Variations and Tips:
- Feel free to customize the vegetables based on what you have on hand or your preferences. Other great options include carrots, asparagus, or sweet potatoes.
- For added protein, consider tossing in grilled chicken, tofu, or chickpeas.
- If you like a bit of crunch, add chopped nuts like almonds or peanuts before serving.
- To make this dish vegan, simply omit the honey or replace it with maple syrup.
- Leftovers can be stored in an airtight container in the refrigerator for a couple of days and can be enjoyed cold or reheated.
Enjoy this hearty and healthy Roasted Vegetables and Soba Noodle Salad as a quick, nutritious meal!
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Peanut Sauce Chilled Soba Noodle Salad
Soba Noodle Salad with Grilled Shrimp in a Peanut Sauce is a revitalizing, light dish that’s perfect for summer gatherings or as a nutritious meal for families seeking a quick yet wholesome option.
With a preparation time of about 30 minutes, this cold noodle salad offers a delightful combination of flavors from the nutty sauce, tender shrimp, and crisp vegetables. It’s ideal for seafood lovers and those craving a satisfying dish without the heaviness of typical pasta salads.
Ingredients:
- 8 oz soba noodles
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup shredded carrot
- 1 bell pepper, thinly sliced
- 1 cucumber, julienned
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- Sesame seeds, for garnish
Peanut Sauce:
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 tablespoon grated fresh ginger
- Water, as needed for thinning
Cooking Steps:
1. Cook Soba Noodles: In a large pot, bring salted water to a boil and add the soba noodles. Cook according to package instructions until al dente, usually about 4-6 minutes.
Drain and rinse under cold water to stop the cooking process. Set aside.
2. Prepare the Peanut Sauce: In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, garlic, and ginger.
Add water, a tablespoon at a time, until the sauce reaches your desired consistency.
3. Grill the Shrimp: Preheat your grill or grill pan over medium-high heat. Toss the shrimp with olive oil, salt, and pepper.
Grill for 2-3 minutes per side, or until the shrimp are pink and opaque. Remove from the grill and set aside.
4. Combine Ingredients: In a large bowl, combine the cooked soba noodles with the shredded carrot, bell pepper, cucumber, cilantro, and green onions.
Pour the peanut sauce over and toss to combine until everything is well coated.
5. Add Grilled Shrimp: Gently fold in the grilled shrimp. Adjust seasoning or add more sauce if necessary.
6. Serve: Transfer the salad to a serving platter or individual bowls. Garnish with sesame seeds and extra cilantro, if desired.
Enjoy chilled or at room temperature.
Variations and Tips:
- Vegetarian Option: Replace shrimp with grilled tofu or tempeh for a plant-based protein.
- Spicy Kick: Add red pepper flakes or sriracha to the peanut sauce for an extra kick of heat.
- Vegetable Substitutes: Feel free to use other vegetables like snap peas, edamame, or radishes based on your preference and seasonal availability.
- Make Ahead: This salad can be made in advance by prepping all the components separately and combining them just before serving to maintain freshness.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days, but keep the noodles and sauce separate to avoid sogginess.
Zesty Citrus Soba Noodle Salad
This Zesty Citrus Soba Noodle Salad is a vibrant and invigorating dish that perfectly combines the nutty flavor of soba noodles with the bright notes of citrus, making it an ideal choice for a light summer meal or a healthy lunch option. In just 30 minutes, you can whip up this delightful salad that serves four people, complete with succulent grilled shrimp that adds a satisfying protein boost.
Ingredients:
- 8 oz soba noodles
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- Zest and juice of 1 orange
- Zest and juice of 1 lime
- 2 tablespoons soy sauce
- 1 tablespoon honey or agave syrup
- 1 garlic clove, minced
- 1 cup bell peppers, thinly sliced
- 1 cup cucumber, julienned
- 1 cup carrots, julienned
- ¼ cup green onions, sliced
- ¼ cup cilantro, chopped
- Salt and pepper, to taste
- Sesame seeds, for garnish (optional)
Cooking Instructions:
- Start by cooking the soba noodles according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
- In a medium bowl, mix the olive oil, orange juice, lime juice, soy sauce, honey, garlic, and some salt and pepper to create the dressing. Whisk together until fully combined.
- Preheat your grill or grill pan over medium-high heat. Toss the shrimp with a dash of olive oil, and sprinkle with salt and pepper. Grill the shrimp for about 2-3 minutes on each side, or until they turn pink and are cooked through.
- In a large mixing bowl, combine the cooked soba noodles, bell peppers, cucumber, carrots, green onions, and cilantro. Drizzle the dressing over the salad and toss gently to combine everything well.
- Add the grilled shrimp on top of the salad and garnish with sesame seeds if desired. Serve immediately or chill in the refrigerator for about 30 minutes for the flavors to meld.
Variations and Tips:
- For a vegetarian version, skip the shrimp and add grilled tofu or chickpeas for extra protein.
- Try different vegetables such as edamame, steamed broccoli, or snap peas for added color and nutritional value.
- If you prefer a spicier kick, add a pinch of red pepper flakes or a splash of sriracha to the dressing.
- This salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days—just keep the shrimp separate if you’re making it ahead of time.
Enjoy your zesty and delicious salad!
Grilled Pineapple and Shrimp Soba Salad
Grilled Pineapple and Shrimp Soba Salad is a vibrant, invigorating dish that combines the delightful flavors of grilled shrimp, sweet pineapple, and nutty soba noodles.
Perfect for warm-weather gatherings or light dinners, this salad is ideal for seafood lovers and anyone looking to enjoy a healthy, satisfying meal. The preparation time is approximately 30 minutes, making it a quick and enjoyable option for busy days.
Ingredients:
- 8 oz soba noodles
- 1 lb large shrimp, peeled and deveined
- 1 cup fresh pineapple, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 2 green onions, sliced
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Cooking Steps:
- Cook the Soba Noodles: Bring a pot of water to a boil. Add the soba noodles and cook according to package instructions, usually around 4-5 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
- Marinate the Shrimp: In a bowl, combine the olive oil, soy sauce, honey, lime juice, salt, and pepper. Add the shrimp and marinate for 10-15 minutes, allowing the flavors to infuse.
- Grill the Pineapple and Shrimp: Preheat a grill or grill pan over medium-high heat. Thread the marinated shrimp and pineapple pieces onto skewers. Grill for 2-3 minutes on each side, or until the shrimp are opaque and cooked through, and the pineapple has grill marks.
- Assemble the Salad: In a large bowl, combine the soba noodles, grilled shrimp, and grilled pineapple. Toss gently to combine.
- Garnish and Serve: Top the salad with sliced green onions and chopped cilantro for added flavor and freshness. Serve immediately or chill for an invigorating meal later.
Variations and Tips:
- Add Vegetables: Incorporate other vegetables like bell peppers or snap peas for extra crunch and nutrition.
- Spice It Up: For a spicy kick, add a teaspoon of chili paste or some red pepper flakes to the marinade.
- Health Boost: Add avocado slices for creaminess and healthy fats.
- Leftovers: This salad can be stored in the refrigerator for up to 2 days; however, it’s best enjoyed fresh.
Enjoy this colorful and flavorful dish as a main course or a delightful side at your next summer barbecue or picnic!
Miso Dressing Chilled Soba Noodle Salad
This Miso Dressing Chilled Soba Noodle Salad is a revitalizing dish perfect for warm weather or as a light meal.
Ideal for vegetarians and seafood lovers alike, this salad is packed with flavor and nutrients while being easy to prepare in just 30 minutes.
Combining nutty soba noodles with crisp vegetables and a savory miso dressing, this dish makes for a delightful lunch or a side dish at your next gathering.
Ingredients:
- 8 oz soba noodles
- 1 cup snow peas, trimmed
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cucumber, julienned
- 1 green onion, sliced
- 1/4 cup fresh cilantro, chopped
- Sesame seeds, for garnish
Miso Dressing:
- 3 tablespoons white miso paste
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1–2 teaspoons water (to thin out, if necessary)
Cooking Steps:
- Cook the Soba Noodles:
- Bring a large pot of salted water to a boil.
- Add the soba noodles and cook according to package instructions (usually about 5-7 minutes) until al dente.
- Drain the noodles and rinse under cold water to stop the cooking process. Set aside to cool.
- Prepare the Vegetables:
- While the noodles are cooling, prepare the vegetables by trimming the snow peas, slicing the red bell pepper, and julienning the carrot and cucumber.
- Set aside.
- Make the Miso Dressing:
- In a small bowl, whisk together the miso paste, rice vinegar, soy sauce, sesame oil, and honey or maple syrup until smooth.
- If the dressing is too thick, add 1-2 teaspoons of water to achieve the desired consistency.
- Combine Ingredients:
- In a large bowl, combine the cooled soba noodles, snow peas, bell pepper, carrot, cucumber, green onion, and cilantro.
- Pour the miso dressing over the top and toss gently to combine.
- Serve:
- Transfer the salad to serving bowls, sprinkle with sesame seeds for garnish, and enjoy chilled or at room temperature.
Variations and Tips:
- Protein Boost: Add grilled shrimp, chicken, or tofu for additional protein.
- Vegetable Options: Feel free to substitute or add other veggies such as avocado, radish, or edamame according to what you have on hand.
- Spicy Kick: Incorporate a dash of sriracha or a sprinkle of chili flakes into the dressing for a spicy twist.
- Storage: This salad can be made ahead of time and stored in the fridge for up to 3 days. Just keep the dressing separate until ready to serve to maintain freshness.
Pickled Radish and Seaweed Soba Noodle Salad
This Pickled Radish and Seaweed Soba Noodle Salad is an invigorating and nutritious dish that’s perfect for a light lunch or dinner. With its vibrant flavors and textures, it is ideal for anyone looking to enjoy a healthy meal that can easily be served cold or at room temperature.
The preparation time is about 30 minutes, making it a great option for a busy weeknight or for meal prepping in advance.
Ingredients:
- 8 oz soba noodles
- 1 cup pickled radish, sliced
- 1 cup dried seaweed salad
- 1 cup cucumber, julienned
- 1 small carrot, julienned
- 2 green onions, sliced
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- Toasted sesame seeds, for garnish
Directions:
1. Cook the Soba Noodles: Bring a large pot of water to a boil. Add the soba noodles and cook according to the package instructions, usually around 4-6 minutes.
Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
2. Prepare the Dressing**: In a small bowl, whisk together the sesame oil, soy sauce**, rice vinegar, and honey (or maple syrup) until well combined.
3. Combine the Ingredients: In a large mixing bowl, toss the rinsed soba noodles with pickled radish, seaweed salad, cucumber, carrot, and green onions.
4. Dress the Salad: Pour the dressing over the noodle mixture and toss gently to combine, ensuring all ingredients are well coated.
5. Serve: Divide the salad among serving plates and garnish with toasted sesame seeds.
Variations and Tips:
- For added protein, you can include grilled shrimp, chicken, or tofu to the salad.
- Feel free to add other vegetables such as bell peppers, edamame, or snap peas for added crunch and flavor.
- If you prefer a spicier kick, incorporate some sriracha or red pepper flakes into the dressing.
- This salad can be made in advance; just keep the dressing separate until ready to serve to avoid sogginess.
Garlic and Herb Chilled Soba Noodle Salad
Garlic and Herb Chilled Soba Noodle Salad is a revitalizing and flavorful dish perfect for warm weather meals, picnics, or light lunches. This Asian-inspired salad combines the nutty taste of soba noodles with the aromatic flavors of garlic and fresh herbs, making it an ideal choice for vegetarians and anyone looking for a healthy yet satisfying dish.
The preparation time is approximately 30 minutes, making it a quick and easy option for busy weeknights or gatherings.
Ingredients:
- 8 oz soba noodles
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- Optional: sesame seeds for garnish
Cooking Steps:
1. Cook the Soba Noodles: Begin by bringing a large pot of salted water to a boil. Add the soba noodles and cook according to package instructions, typically around 5-6 minutes.
Once cooked, drain and rinse the noodles under cold water to stop the cooking process. Set aside to cool.
2. Prepare the Dressing: In a small bowl, whisk together the olive oil, minced garlic, soy sauce, rice vinegar, and sesame oil until well combined. Adjust seasoning with salt and pepper to taste.
3. Mix the Salad: In a large mixing bowl, combine the cooled soba noodles, cherry tomatoes, cucumber, red bell pepper, cilantro, and basil. Gently toss in the dressing until everything is evenly coated.
4. Serve: Transfer the noodle salad to serving plates. If desired, sprinkle sesame seeds on top for added flavor and garnish. Enjoy immediately or allow it to chill in the refrigerator for about 30 minutes for a cooler flavor.
Variations and Tips:
- Add Protein: For a heartier dish, consider adding grilled shrimp, chicken, or tofu.
- Vegetable Variations: Feel free to include other vegetables such as shredded carrots, bell peppers, or edamame for extra crunch and nutrition.
- Noodle Substitute: If soba noodles are not available, you can use whole grain spaghetti or rice noodles as an alternative.
- Make It Spicy: For a kick of heat, add sliced jalapeños or a dash of chili oil to the dressing.
- Storage: This salad can be stored in an airtight container in the refrigerator for up to 2 days, making it perfect for meal prep.
