Soba Salad with Shrimp
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Ginger Soy Dressing:
- ¼ cup Nishiki rice vinegar
- 3 ½ Tbsp vegetable or canola oil
- 3 Tbsp Kikkoman soy sauce
- 1 to 2 tablespoons honey (to taste)
- 3 tsp J-Basket Organic Sesame Oil
- 1 tsp grated fresh ginger
Salad:
- 9 ounces J-Basket Japanese Soba Noodle
- 12 ounces shrimp, peeled and deveined
- 1 teaspoon J-Basket Organic Sesame Oil
- ½ teaspoon Kikkoman soy sauce
- ¼ teaspoon black pepper
- 1 cup roughly chopped fresh cilantro
- 1 cup thinly sliced red cabbage
- 1 cup matchstick or thinly sliced carrots
- 3 scallions, thinly sliced (plus more for garnish)
- J-Basket Wakame Seaweed Salad
- J-Basket Roasted White Sesame Seeds, for garnish
- Prepare the Dressing: In a mason jar, combine all the Ginger Soy Dressing ingredients. Cover with a lid and shake vigorously until well combined. Taste and adjust seasoning if needed. Set aside.
- Cook J-Basket Japanese Soba Noodle according to package instructions until al dente (about 3-5 minutes). Drain and rinse immediately under very cold water to stop further cooking.
- Heat J-Basket Organic Sesame Oil in a pan over medium-high heat. Add shrimp, soy sauce and black pepper. Sauté for 2-3 minutes per side until pink and fully cooked. Remove from heat and set aside.
- Assemble the Salad: In a large serving bowl, toss the cooled soba noodles with cilantro, cabbage, carrots, scallions, and the prepared dressing. Add the cooked shrimp and toss gently.
- Top with a nice portion of J-Basket Seaweed Salad Wakame and garnish with J-Basket Roasted White Sesame Seeds and more sliced scallions. Serve immediately and enjoy!
