This noodle salad is okay. The sauce could use a little something extra -- fish sauce, lime, sriracha? I added snow peas at the same time I added the carrots for a little extra veggies. I served the salad with egg rolls and an IPA.
Soba Noodles with Shrimp
Cooking the soba takes about 6 minutes, and you can chop and assemble the remaining ingredients while the noodles cook. Purchase peeled and deveined cooked shrimp, or buy raw shrimp and add them to the boiling water a couple of minutes after adding the noodles. This recipe is easily doubled if you need more than one serving.
More From Cooking Light
- Calories: 357
- Calories from fat: 15%
- Fat: 6g
- Saturated fat: 1g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 2.4g
- Protein: 26.9g
- Carbohydrate: 51.7g
- Fiber: 3g
- Cholesterol: 166mg
- Iron: 4.7mg
- Sodium: 898mg
- Calcium: 72mg
- 2 ounces uncooked soba (buckwheat) noodles
- 4 cups water
- 1/2 cup shredded carrot
- 1 tablespoon rice vinegar
- 1 teaspoon dark sesame oil
- 1 teaspoon low-sodium soy sauce
- 1/4 teaspoon chili garlic sauce (such as Lee Kum Kee)
- 1/8 teaspoon sugar
- 1/2 cup chopped cooked shrimp (about 3 ounces)
- 1/4 cup thinly sliced green onions
- 1 tablespoon chopped fresh cilantro
- Break noodles in half. Bring 4 cups water to a boil in a medium saucepan. Add noodles; cook 4 minutes. Add carrot to noodles in pan; cook 2 minutes or until noodles are done. Drain.
- Combine vinegar, oil, soy sauce, garlic sauce, and sugar in a medium bowl, stirring with a whisk. Add noodle mixture, shrimp, onions, and cilantro; toss to coat. Cover and chill.
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