How pretty is this dish? Soba noodles are a great alternative when you mind says pasta but your body (or in my case thighs) says “Umm no, you need to eat a salad.” This is considerably lighter than a crazy heavy pasta dish, but still super filling and won’t leave you in a coma. Perfect for those hot days, and so tasty! The noodles are tossed in a sesame soy vinaigrette that really brightens up all the ingredients in this dish. The shrimp is a great addition for a little protein action. This also holds up in the fridge pretty well so it’s a great idea to make more to have some leftovers for a quick lunch or another dinner. :)
Love soba noodles? Here are some other soba noodle recipes:
Hungry for more?
Sesame Soba Noodles with Shrimp
- 2 tablespoons soy sauce
- 1 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 2 ½ teaspoons sugar
- ¼ teaspoon cracked black pepper
- 2 cups vegetable stock
- 12 large shrimp, peeled, deveined and cleaned with tails intact
- 12 ounces cooked and cooled soba noodles
- 1 cup cooked and shelled edamame
- 1 cup petite green beans, halved lengthwise
- toasted sesame seeds or furikake seasoning
Recipe instruction visual controls:
- Place all sauce ingredients into a large mixing bowl and whisk together.
- Pour stock into a saucepan and bring to a simmer. Add shrimp and poach for 4 to 5 minutes. Remove from heat and transfer to a bowl of ice water. Drain and lightly season with salt and pepper.
- Add noodles, edamame and green beans into the mixing bowl with the vinaigrette and toss together until the noodles are well coated and everything is completely combined.
- Top with shrimp and lightly toss together.
- Finish with a generous sprinkle of toasted sesame seeds or furikake seasoning and serve.