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I’m a big fan of Asian-style noodles. Udon, rice, ramen, you name it, I love it. Here’s a recipe involving soba noodles, which are made mainly from buckwheat flour. The dressing for this salad is sweet, sour, salty and slightly spicy. I infused shrimp with the same flavors and finished the whole thing with some fresh scallions and mint leaves. It’s a great spring dish!
Asian Noodle Salad Recipe
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1 large garlic clove, minced
- 2 tablespoons honey
- 1 small chili pepper, finely chopped (remove some or all ribs and seeds if you want the dish less spicy)
- 1/2 tablespoon sesame oil
- 1/4 cup finely chopped cilantro
- zest of 1 lime
- 1/2 teaspoon freshly grated ginger
- 1.5 teaspoons sesame seeds
- about 15 medium-sized shrimp
- 4 ounces of soba noodles (uncooked)
- 3 scallions, finely chopped
- smattering of mint leaves
- Mix soy sauce, rice vinegar, garlic, honey, chili pepper, sesame oil, cilantro, lime zest, ginger and sesame seeds together in a bowl until well combined.
- Transfer half of the mix into another bowl and set aside. This will be the salad dressing.
- Peel and devein the shrimp and marinate them in the remaining half of the mix for 30 minutes in the fridge.
- Cook the soba noodles according to package instructions.
- Drain the noodles, briefly rinse them under cold water and toss them with the salad dressing.
- Take the shrimp out of their marinade and grill. Mix the shrimp with the noodle salad.
- Sprinkle scallions and mint leaves on the salad and serve.