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 caloriescarbohydrate: 61.2 gcholesterol: 39 mgfat: 17.8 gfiber: 3.8 gprotein: 17.6 gsaturatedFat: 1.7 gservingSize: -sodium: 1236.7 mgsugar: 4.7 gtransFat: : -unsaturatedFat: : -
Directions Shrimp and Soba Noodle Salad
Directions
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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.