This is the easiest and most flavorful soba noodle salad with shrimp! Toss it in a zingy homemade peanut ginger dressing and serve it warm or cold!
After the multiple Irish feasts I ate this past weekend, I needed something or someone to drag me out from my salt cave.
And this was it. Shrimp. Soba noodles. Peanut butter. Ginger. Lime. Love.
Served warm, served cold–this soba noodle salad offers so much flavor. It’s rich and peanut buttery, but made zingy and bright with soy and fresh squeezed lime. You can taste the sweetness and warmth of fresh ginger and the darker, deeper notes of toasted sesame oil. It’s certainly a healthy perk that the noodles are whole grain (made from buckwheat) and protein-packed. And adding finely shredded Napa cabbage, carrots, and scallions to the noodles adds not only bulk but interesting textural variety as well.
If you try this recipe at home, feel free to use almond butter in place of the peanut or swap chicken for the shrimp.
In a food processor or blender, combine the peanut butter, soy sauce, lime juice, honey, sesame oil, ginger, and garlic and pulse until smooth. Set aside.
Boil the soba noodles according to the package directions.
While the noodles are boiling, in a large nonstick skillet, heat the olive oil over medium-high heat. Add the shrimp and cook, stirring frequently, until pink and opaque throughout, about 3 minutes. Transfer to a plate.
Drain the noodles and put them into a large serving bowl. Add the cabbage, carrots, scallions, and dressing, and toss to combine. To serve, divide the dressed noodles among four serving bowls and then top each portion with shrimp.