No. 08Southeast Asian · Lunch / Dinner

Cold Peanut Soba Noodle Salad with Seared Shrimp

Name: Cold Peanut Soba Noodle Salad with Seared Shrimp
Yield: 4
Cuisine: Southeast Asian
Ingredients: 7 oz buckwheat soba noodles (about ⅔ of a standard pack), cooked very al dente; 2 cups cucumber, sliced; 1 red bell pepper, julienned; 2 carrots, julienned (about 2 cups); 2 cups shredded cabbage or bagged slaw; 1 lb shrimp, peeled and deveined (or chicken or tofu, your call); Cilantro, basil, and chives, to garnish; Lime wedges, to serve; ½ tsp paprika; ¼ tsp cayenne; ½ tsp garlic powder; Salt and pepper; ½ cup natural peanut butter (crunchy, for the texture); 2 tbsp honey; ¼ cup hot water; 3 tbsp minced ginger; 1–2 garlic cloves, minced; 5 tbsp soy sauce; Juice of 1–2 limes; 3 tbsp sesame oil; Salt, to taste; Chili flakes or sriracha, to taste

Cold noodles, crunchy vegetables, shrimp with a little char, and a peanut-ginger dressing you'll want to eat with a spoon. It's my answer to a hot day and a packed lunch that doesn't taste like a compromise. Make a big bowl: it's lunch today, lunch tomorrow, and the fresh rolls after that.

Weekday & Prep Jump to recipe

Cold peanut soba noodle salad with julienned vegetables and seared shrimp — Shot on my phone.No. 08

Serves: 4
Total: 35 min
Hands-on: 30 min
Season: Summer

Method

Cook the soba. Bring a pot of water to a boil and add the noodles. Cook them very al dente, about half the time on the package, since they keep softening once drained.
Drain and shock immediately. Rinse the noodles thoroughly under cold water, tossing with your hands to cool them fast and rinse off the excess starch. Drain well and set aside.
Make the dressing. Whisk the peanut butter, honey, and hot water until smooth and thickened, then whisk in the ginger, garlic, soy sauce, lime juice, and sesame oil. Season with salt and chili to taste. Loosen with a splash more hot water if it's too thick to pour.
Season the shrimp. Pat the shrimp dry and toss with the paprika, cayenne, garlic powder, salt, and pepper.
Sear the shrimp. Heat a pan over medium and sear 1–2 minutes per side, until just pink and opaque with a little colour. Set aside.
Build the salad. In a large bowl, combine the drained soba with the cucumber, bell pepper, carrots, and cabbage.
Dress and toss. Pour the peanut dressing over the top and toss well with tongs until everything is evenly coated.
Top with the seared shrimp. Refrigerate until ready to serve.
Finish with a shower of chopped herbs and lime wedges on the side.

From my kitchen

Soba goes from al dente to gummy fast. Pull it early, rinse it cold right away, and don't let it sit warm in the colander.
The dressing thickens in the fridge. Bring it back to pourable with a splash of hot water before tossing leftovers.
Make double of everything. Day two becomes fresh rolls with almost no extra work.
Swap the shrimp for seared chicken or crispy tofu to keep it vegetarian.