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Spicy Shrimp Soba Noodle Salad

Recipes > Salads+Soups


By: Candice Kumai

This fiery dish is definitely a metabolism booster and a delightful full-meal salad! Also great to make this weekend with the major heatwave sweeping the country! This spicy soba salad will cool you down and make you sweat at the same time! If you like it hot, this one’s for you!

Serves 6


1 pound medium (41/50) uncooked shrimp, thawed, peeled, and deveined, tails removed

One 8-ounce package soba, cooked, cooled, and drained

1 cup organic edamame (if using frozen, thawed)

1 cup fresh baby arugula

2 scallions, finely sliced on the diagonal


2 tablespoons rice vinegar

2 tablespoons reduced-sodium tamari soy sauce

1 teaspoon agave nectar or honey

1/4 to 1/2 teaspoon cayenne pepper

1 teaspoon peeled and grated fresh ginger

1 tablespoon toasted sesame oil (gomabura)


2 1/2 tablespoons reduced-sodium tamari soy sauce

1/4 tablespoons plus 2 tablespoons rice vinegar

1 tablespoon toasted sesame seed oil (gomabura)

1/4 to 1/2 teaspoon cayenne pepper


2 tablespoons whole fresh mint leaves

2 tablespoons fresh cilantro leaves (optional)

1 tablespoon toasted sesame seeds


Rinse the shrimp under cool water and pat dry with paper towels.

In a medium nonreactive container, make the marinade. Whisk together the rice vinegar, soy sauce, agave or honey, cayenne, and grated ginger until the marinade is well combined. Add the shrimp and toss gently to coat. Cover the container and place in the refrigerator to marinate for about 20 minutes, turning as needed after 10 minutes.

Remove the shrimp from the fridge. Place a large sauté pan over medium-high heat, add the marinated shrimp to the hot pan, and sauté until cooked through, about 5 minutes. Remove the shrimp from heat and set aside.

In a large bowl, whisk together the ingredients for the dressing. Gently add the cooked and cooled soba noodles and edamame and toss well to coat with the dressing. Mix in the arugula and scallions. Top with mint leaves, cilantro (if using), toasted sesame seeds, and shrimp. Enjoy immediately, and even a few days later—this salad holds fabulously well overnight in the fridge!


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