Shrimp and Soba Noodle Salad

Shrimp and Soba Noodle Salad
  • Orange Miso Dressing:
  • 1/4 cup miso paste
  • 1/4 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
  • 1/2 cup shredded cabbage
  • 1/2 cup sliced snow peas
  • 8 cherry tomatoes
  • 16 cooked shrimp, peeled and deveined
  • 2 green onions, finely chopped
  • 1 tablespoon toasted sesame seeds


  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.

05/05/2018
Shrimp and Soba Noodle Salad, recipe PT15M PT1H 5 455 calories

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