Salt & Wind Travel

Chilled Soba Noodles with Lemon-Ginger Dressing Recipe

Chilled soba noodle salads are so satisfying yet light that I turn to them often. This Chilled Soba Noodles with Lemon-Ginger Dressing recipe is really a launch pad because it’s the basis from which we make all sorts of soba variations. If you don’t have wasabi on hand, we leave it out and just adjust the other flavors accordingly. If there’s a ton of watercress, it gets swirled in with the noodles. And during the winter months, we’ll throw roasted diced squash with some tofu; so, rifle through your pantry and make this your own — no matter what it’ll be pretty easy and plenty tasty.

Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

150201 chilled soba noodle recipe v medium
Chilled Soba Noodles with Lemon-Ginger Dressing Recipe

Chilled Soba Noodles with Lemon-Ginger Dressing Recipe

Chilled soba noodle salads are so satisfying yet light that I turn to them often. This Chilled Soba Noodles with Lemon-Ginger Dressing recipe is really a launch pad because it’s the basis from which we make all sorts of soba variations. If you don’t have wasabi on hand, we leave it out and just adjust the other flavors accordingly. If there’s a ton of watercress, it gets swirled in with the noodles. And during the winter months, we’ll throw roasted diced squash with some tofu; so, rifle through your pantry and make this your own — no matter what it’ll be pretty easy and plenty tasty.
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Prep Time 15 mins
Total Time 25 mins
Servings 4 Servings

Ingredients
  

  • 8 ounces dried soba noodles
  • 1 tablespoon kosher salt
  • 1 pound (about 24) peeled and deveined shrimp
  • 6 ounces snow peas cut on the bias into 1-inch pieces
  • 1 medium red, orange, or yellow bell pepper  trimmed, seeded, and cut into thin strips
  • 2 medium Persian cucumbers trimmed, halved lengthwise and sliced paper thin
  • 1 bunch green onions (aka scallions)  trimmed and thinly sliced (about 1 cup)
  • 2 tablespoons toasted sesame seeds
  • 1/4 cup seasoned rice wine vinegar
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon unrefined cane sugar
  • 1 tablespoon toasted sesame oil
  • 3 tablespoons canola, grapeseed, or coconut oil
  • 2 teaspoons Prepared wasabi
  • 2-inch piece fresh ginger peeled and grated

Instructions
 

  • Bring a large pot of water to a boil over high heat. Fill a bowl halfway with ice water and set aside. When water boils, add soba and cook 4 minutes less than directed. Stir in the salt and the shrimp and cook until bright pink and firm, about 3 minutes. Place snow peas in a sieve then drain shrimp and noodles over the snow peas (the residual heat from cooking will flash cook the snow peas) and let sit 1 minute.
  • Drain and place noodles, shrimp, and snow peas in ice water and let cool completely. While the noodles cool, make the dressing.
    Place everything except the oils, wasabi, and ginger in a blender or small food processor. Process and, with the motor running, drizzle in the oils. Whisk in the ginger and wasabi, taste, and add more soy or sugar, as desired.
  • Drain the noodles, shrimp, and snow peas then add to a large bowl with the bell pepper and cucumber. Add the dressing and toss to coat. Top with green onions and sesame seeds and serve immediately.
Keyword noodle salad, shrimp noodles
Tried this recipe?Mention @saltandwind or tag #swsociety!

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