Summer Veggies, Shrimp, and Soba Noodle Salad with Peanut Sauce



Noodles & Shrimp
  • 8 ounces soba (buckwheat) noodles
  • 1/2 tablespoon oil
  • 1 pound medium or large shrimp, peeled and deveined
  • 1 teaspoon sesame oil
  • Coarse salt and ground black pepper
Peanut Dressing
  • 6 tablespoons creamy peanut butter
  • 1/4 cup brown sugar
  • 1/4 cup low sodium soy sauce or tamari
  • 3 tablespoons sesame oil
  • 1 tablespoon sriracha or chili garlic sauce
  • Zest and juice of two medium limes
  • 1-inch piece of fresh ginger, peeled and minced
  • Splash of hot water
  • 1 1/2 cup peas, thinly sliced
  • 1/2 cup shredded cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup fresh cilantro and/or basil and/or green onions, chopped
  • 1/4 cup toasted peanuts, chopped
  • Optional: shredded radishes, or lightly steamed and thinly sliced green beans


Serves 8

Prepare soba noodles according to package directions. Drain and rinse with cold water. Place in a large bowl, toss with sesame oil, and place in the refrigerator. Heat oil to high heat in a large skillet. Sprinkle shrimp with a dash of salt and black pepper. Place in the hot skillet and sauté for 60-90 seconds, until shrimp is opaque and the tails curl in. Remove from the skillet and allow to cool in the refrigerator.

To make the peanut sauce, whisk together peanut butter, brown sugar, soy sauce, sesame oil, sriracha, lime zest and juice, and ginger. Add a splash of hot water, if the dressing is too thick. Stir the dressing, peas, bell pepper, cabbage, and carrots into the bowl with the noodles until combined. Add shrimp and stir. Refrigerate at least 30 minutes.

Before serving, stir in fresh herbs and onions. Place in bowls and top with peanuts and additional sriracha, if desired.