Thai Soba Salad

Photo: Tyettam

Noodle salad originally from Women's Health magazine July-Aug 2011 / Replaced tofu with shrimp & made some other changes

Yield: 2 servings
Community Recipe from


  • Dressing
  • 1 tablespoon(s) peanut butter creamy
  • 2 tablespoon(s) rice vinegar rice wine vinegar
  • 2 tablespoon(s) soy sauce low sodium
  • 2 tablespoon(s) lime juice
  • 1 teaspoon(s) brown sugar
  • 2 teaspoon(s) sesame oil or more to taste
  • Salad
  • 4 ounce(s) shrimp, small cooked or more if desired
  • 4 ounce(s) soba noodles [buckwheat]
  • 1/2 cup(s) carrots shredded
  • 1/2 whole(s) red bell pepper sliced into 1" strips
  • 1/2 cup(s) edamame, frozen thawed & shelled
  • 2 tablespoon(s) cilantro chopped
  • 2 teaspoon(s) sesame seeds


  1. Combine all dressing ingredients in blender
  2. Blend until smooth
  3. Toss shrimp & 2 tablespoons dressing in small bowl
  4. Set shrimp aside
  5. Cook noodles according to package directions
  6. Drain & rinse noodles
  7. Toss cooked noodles in large bowl with half of remaning dressing mixture
  8. Add vegetables, cliantro, shrimp with dressing, remaining dressing, sesame seeds
  9. Toss mixture gently
  10. Serve immediately or refrigerate overnight to blend flavors
May 2012

This recipe is a personal recipe added by henry1118 and has not been tested or endorsed by MyRecipes.

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