Shrimp and Soba Noodle Salad Recipe – Lebanese Special
I fell in love with the Panera Bread® Shrimp and Soba Salad, decided to recreate it myself, and fell in love with my recipe. This is now one of my favorites!
- Prep Time20 min
- Cook Time5 min
- Total Time25 min
Shrimp and Soba Noodle Salad Ingredients :
- ¼ cup miso paste
- ¼ 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
- ½ cup shredded cabbage
- ½ cup sliced snow peas
- 8 cherry tomatoes
- 16 cooked shrimp, peeled and deveined
- 2 green onions, finely chopped
- 1 tablespoon toasted sesame seeds
How To Make Shrimp and Soba Noodle Salad Recipe
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
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
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.
