Shrimp and Soba Noodle Salad recipe

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Ingredients

¼ cup miso paste
¼ cup canola oil
2 tablespoons rice vinegar, or more to taste
1 tablespoon grated orange zest
1 tablespoon orange juice
1 tablespoon grated fresh ginger root
1 teaspoon mirin (Japanese sweet wine)
1 teaspoon peanut butter
1 teaspoon chile garlic sauce
1 (8.8 ounce) package dried soba noodles
2 cups baby spinach
1 cup carrots, cut into matchstick-size pieces
½ cup shredded cabbage
½ cup sliced snow peas
8 cherry tomatoes
16 cooked shrimp, peeled and deveined
2 green onions, finely chopped
1 tablespoon toasted sesame seeds

Nutrition Info

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
servingSize: -
sodium: 1236.7 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

8 cups

Recipe Note

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!

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