Nothing’s better on a hot summers eve than this cool & spicy Asian inspired salad – Soba Noodle Salad w/shrimp, mango, tomato & spices.
Nothings better than a cold salad on a hot summers eve. Here's a spicy Asian soba noodle salad.
| Servings | Prep Time |
| 4 - 6 servings | 30 min |
| Cook Time | Passive Time |
| 10 min | 40 min + |
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Nothings better than a cold salad on a hot summers eve. Here's a spicy Asian soba noodle salad.
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Ingredients
- Marinade
- 1/3 cup tahini
- 1 tbsp soy sauce powder
- 2 tbsp sesame oil dark
- 2 tbsp sugar
- 1/3 tbsp rice wine vinegar powder
- 1 tsp ginger powder
- 1/2 tsp black pepper
- 1/3 tsp sriracha powder more to taste
- 1/2 cup water
- 1 lb shrimp medium, peeled & deveined
- 2 tsp canola oil divided
- 1 tsp kosher
- Soba Salad
- 1 ripe mango halved & scored
- 3 plum tomatoes halved & seeded
- kosher salt to taste
- black pepper to taste
- 12 oz buckwheat soba noodles
- 1/2 cup scallions thinly sliced, green and white partts, divided
- 1/3 cup basil torn
- 1 tbsp sesame seeds toasted and divided
Servings: servings
Instructions
- Make the marinade: In a medium bowl, whisk the tahini, soy sauce powder, sesame oil, sugar, rice wine vinegar powder, ginger powder, pepper, Sriracha powder and water until smooth. Set aside 2 tablespoons of the sauce and refrigerate. Add the shrimp to the remaining marinade and refrigerate for 30 minutes or up to 4 hours.
- Grill the shrimp: Prepare a charcoal or gas grill for medium-hot cooking or place a grill pan over medium-high heat. Brush the grates or grill pan with 1 teaspoon of the canola oil. Remove the shrimp from the marinade, letting the excess drip off, and season with the kosher salt. Grill the shrimp in 2 batches, flipping once, until charred and cooked through, 1½ to 2 minutes on each side. Transfer to a plate and chill.
- Wipe the grill clean and prepare for medium-hot cooking. Season the mango and tomato with salt and pepper, and grill, turning once, until charred, 3 to 5 minutes. Set aside and chill.
- Bring a medium pot of water to a boil, add the soba noodles and cook until al dente, 3 to 4 minutes. Drain and rinse the noodles under cold water to stop them from cooking. Transfer them to a paper-towel lined baking sheet to dry.
- Remove the mango and tomato from the fridge and roughly chop. Set aside.
- Taste and adjust the seasoning of the reserved marinade, thinning it out with water as needed. In a large bowl, toss the marinade and noodles to coat evenly. Add the shrimp, mango, tomato, half of the scallions, basil and half of the sesame seeds. Divide the noodles among 4 to 6 plates and top each with some of the remaining scallions and sesame seeds, and serve.
Recipe Notes
Featured Spices:
Original image and recipe inspired by - Tasting Table - Cold Soba Noodle Salad w/ Shrimp, Mango, Tomato
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