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How To Make Shrimp Soba Noodle Salad

shrimp soba noodles

Shrimp soba noodle salad is one of our favorite Japanese recipes and is incredibly easy-to-make, so it’s perfect for beginners. The soba noodle is in an underrated noodle that falls second to ramen in popularity and use. However, this buckwheat based noodle is as versatile as it is healthy, move over ramen there’s a new noodle in town. 

Ease of Making: Easy

Soba noodles are one of the healthiest types of noodles as they are gluten-free, low fat and high in both protein and fiber. One cup of cooked soba noodles contains 6 grams of protein which is essential to building muscle, and producing hemoglobin to keep your immune system healthy. 

The shrimp in this recipe coupled with the soba, provides even more protein. Shrimp is a powerhouse food if you’re on a diet because it’s high in protein but low in carbs, calories and fats. Shrimp contains a wide variety of nutrients including antioxidants and omega-3 fatty acids which have shown to improve heart health. 

How to Cook Soba Noodles 

If you’re wondering how to make soba noodles, there are several steps you can take to ensure you get it right. Soba noodles are extremely versatile and can be served both hot or cold depending on which soba noodle recipe you’re following. The noodles in the recipe will be warm after cooking but will cool as you rinse them and  add in the ingredients for the sauce. You can eat this warm or chilled as a prepped item for the week. 

Step 1: Pick a big enough pot so your noodles have room to move around.

Step 2: Don’t salt your pasta water. 

Step 3: Cook for a short amount of time. Soba noodles only need a maximum of 7 minutes (depending on how much you are cooking) in the water before they should be removed. The majority of soba noodles will cook in 3-5 minutes depending on their thickness. You’re aiming for an al dente noodle. Try testing out the noodles at the five minute mark to see how they are coming along. 

Step 4: Rinse! Soba noodles can stick together and form a gummy clump of noodle mess if you don’t immediately rinse the starch from the pasta after cooking. Leave your soba noodles in a colander and rinse under cold water for at least a minute while you whirl them around your pot. Your water should run clear before stopping your rinse.

Step 5: Drain, serve and enjoy!

Soba Noodle FAQ

What are soba noodles? 

Soba noodles are noodles made from buckwheat and whole wheat flours. Soba, is the Japanese word for buckwheat, a food many consider a superfood due to its ability to improve heart health, promote weight loss, and help manage diabetes. This type of a noodle has a mild nutty, earthy taste. 

Where to buy soba noodles?

Dried soba noodles can be found in most grocery stores in the international foods aisle. Look for a noodle that is similar in appearance to spaghetti but slightly flatter and brown in color. 

If you live in an area with a specialty asian food market, keep an eye out for fresh soba noodles which are fantastic as well. 

Do soba noodles have egg in them?

As a general rule, soba noodles are considered vegan and do not have egg. However, there are brands that may include egg so always be sure to check the label. 

Should you rinse soba noodles?

Without a doubt, you want to rinse your soba noodles. This removes excess starch and prevents a big sticky mess.

Are soba noodles bad for you?

Soba noodles are a healthier option than most other pasta options. However, there are some brands that use more refined wheat flour than buckwheat and those would be considered less nutritious. 

How do you cook soba noodles so they don’t stick?

Choose a pot that is large enough to give them plenty of room to move around and rinse them immediately after cooking with cold water. 

Can you use soba noodles for spaghetti?

Sure, you could! Soba noodles are similar to spaghetti in shape and function but will have a nuttier taste than a traditional pasta. 

Meal prep tips for Shrimp Soba Noodle Salad

Our chilled soba noodle recipe is the perfect grab-and-go option for a quick, healthy meal. Here are some tips to make it even better. 

  • If you like your shrimp warm but the salad cool, store them separately in the fridge. You can then reheat the shrimp and toss them in your already chilled salad. 
  • Rinse your noodles. We’ve repeated this multiple times because it’s important.
  • Don’t overcook them. Soba noodles should be served al dente or they can become mushy. Taste your noodles as they cook in an effort to prevent this from happening. 
  • Sub low-sodium soy sauce. If you’re watching your sodium intake, this is a flawless substitution to make this recipe even healthier. 
  • Add in other vegetables like broccoli, snap peas, or carrots. These all make for a great crunch alongside the slippery noodles and shrimp.

Shrimp Soba Noodle Salad

Prep Time5 mins
Cook Time10 mins
Course: Main Course, Salad
Cuisine: Asian, Japanese
Servings: 4

Ingredients

  • 1 lb pre-cooked frozen shrimp (peeled and deveined)
  • 8 oz soba noodles
  • 1.5 cups frozen shelled edamame
  • 1 each red bell pepper
  • 2 tbsp soy sauce
  • 2 tbsp fresh lime juice
  • 1 tbsp sesame oil
  • 1 tbsp olive oil

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: knife, cutting board, boiling pot
  • Start boiling water
  • Defrost shrimp and edamame according to packaged instructions
  • Dice bell pepper into small pieces

Cooking Method:

  • Boil soba noodles for 7 minutes until al dente. Drain the noodles in a strainer and rinse with cold water. Then, place the noodle mixture in a bowl. Add the soy sauce, lime juice, sesame oil, and olive oil to the bowl. Mix well
  • Then top it off with the shrimp, edamame, and bell pepper. Eat and enjoy!

If you love this recipe, check out these other recipes we know you’ll love too:

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Buffalo Chicken Salad

Buffalo Chicken Salad

Servings: 4

Ingredients

  • 16 oz boneless chicken thighs
  • 1 cup buffalo hot sauce
  • 1 each red bell pepper
  • 3 each celery stick
  • 1/2 cup diced red onions
  • 8 cups romaine lettuce
  • 8 tbsp ranch dressing

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: Baking dish, cutting board, knife
  • Pre-heat the oven to 425F
  • Slice all your veggies into small bite size pieces

Cooking Method:

  • Place chicken in a baking dish. Cover the chicken with buffalo sauce and mix well
  • Place in the oven for 30 minutes. After 30 minutes, flip the chicken and cook for another 10 minutes. Use a thermometer to ensure that the chicken has cooked to an internal temperature of 165F
  • After the chicken has cooked, remove it from the oven and let it cool before slicing into bite size pieces
  • Assemble the chicken on top of the salad ingredients and serve with ranch dressing

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Tomato Pesto Chicken Potato Salad

Tomato Pesto Chicken Potato Salad

Servings: 2

Ingredients

  • 12 oz boneless chicken thighs
  • 4 tbsp tomato pesto sauce
  • 2 cups baby spinach
  • 2 each small red potatoes

Instructions

Pre Cook (Mise En Place):

  • Gather your equipment: knife, cutting board, skillet, sheet pan, tongs, bowl
  • Pre-heat oven to 425F
  • Boil water
  • Dice potatoes
  • Marinate chicken with 2 tbsp of tomato pesto sauce
  • Pre-heat skillet to medium high heat

Cooking Method:

  • First, boil potatoes for 10-15 minutes
  • Then, add chicken to the skillet. Sear the chicken on both sides until it is golden crispy
  • Transfer the chicken to a sheet pan and place it in the oven to finish cooking. Cook for 20-25 minutes until the chicken reaches an internal temperature of 165F
  • Once the potatoes have cooked, drain it and set it aside
  • After the chicken has finished cooking, let it rest on a cutting board for 5 to 7 minutes before slicing. Slice it into bite size pieces
  • In a bowl, add the potatoes, chicken, spinach, and 2 tbsp of tomato pesto sauce. Mix all ingredients well
  • This dish can be served hot or cold

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Basil Pesto Chicken Pasta Salad

Basil Pesto Chicken Pasta Salad

Servings: 2

Ingredients

  • 12 oz boneless chicken thighs
  • 4 tbsp basil pesto sauce
  • 2 cups arugula
  • 1 cup cherry tomatoes
  • 1 cup dry rotini pasta

Instructions

Pre Cook (Mise En Place):

  • Gather your equipment: knife, cutting board, skillet, sheet pan, tongs, bowl
  • Pre-heat oven to 425F
  • Boil water
  • Slice tomatoes
  • Marinate chicken with 2 tbsp of basil pesto sauce
  • Pre-heat skillet to medium high heat

Cooking Method:

  • First, boil pasta and cook according to packaged instructions
  • Then, add the chicken to the skillet. Sear the chicken on both sides until it is golden crispy
  • Transfer the chicken to a sheet pan and place it in the oven to finish cooking. Cook for 20-25 minutes until the chicken reaches an internal temperature of 165F
  • Once the pasta has cooked, drain it and set it aside
  • After the chicken has finished cooking, let it rest on a cutting board for 5 to 7 minutes before slicing. Slice it into bite size pieces
  • In a bowl, add pasta, chicken, arugala, cherry tomatoes, and 2 tbsp of basil pesto sauce. Mix all ingredients well
  • This dish can be served hot or cold

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Asian Beef Salad

Asian Beef Salad

Servings: 2

Ingredients

  • 12 oz lean ground beef
  • 1 each cucumber
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1/4 cup chopped green onions
  • 4 cups romaine lettuce
  • 1/2 cup diced onions
  • 2 tbsp coco aminos
  • 1 tbsp hoisin sauce
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp olive oil

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: knife, cutting board, spatula, saute pan
  • Dice onions, chop green onions, slice cucumbers lengthwise into 1/4 inch rectangular pieces
  • Pre-heat saute pan to medium high heat

Cooking Method:

  • Coat the saute pan with olive oil and add the diced onions. Saute the onions until they soften and turn translucent
  • Then, add the ground beef and break into smaller pieces. Continue to stir until all pieces turn brown
  • Add the coco aminos, hoisin sauce, garlic powder, salt and pepper. Mix well
  • Remove from the pan and let it cool
  • Place the meat on top of the shredded lettuce. Add the rest of the veggies: cucumber, shredded cabbage, green onions, and shredded carrots. Serve with your choice of vinaigrette (Recommend sesame ginger vinaigrette)

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Seafood Salad

Seafood Salad

Servings: 2

Ingredients

  • 8 oz imitation crab (chunks)
  • 8 oz pre-cooked frozen shrimp
  • 2 stalks celery
  • 1/4 cup diced red onion
  • 1 tbsp chopped green onion
  • 1 each lemon
  • 1/4 cup mayonnaise
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp pepper

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: knife, cutting board, bowl, spoon
  • Finely dice the celery and red onion. Chop the green onions and slice the lemon
  • Defrost the shrimp according to package instructions

Cooking Method:

  • In a mixing bowl, add the imitation crab and shrimp
  • Pour in the mayonnaise. Squeeze in lemon juice
  • Add the seasonings, celery, red onion, and green onions
  • Mix all ingredients well

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Cocktail Shrimp Ceviche Salad

Cocktail Shrimp Ceviche Salad

Servings: 2

Ingredients

  • 12 oz pre-cooked frozen shrimp
  • 1/4 cup diced red onion
  • 1 each tomato (medium size)
  • 1/4 cup chopped cilantro
  • 1 each lime
  • 4 cups spring mix
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: mixing bowl, spatula, knife, cutting board
  • Dice red onions and tomato, slice lime, chop cilantro
  • Defrost frozen shrimp

Cooking Method:

  • Place the defrosted shrimp in a mixing bowl
  • Stir in the following ingredients: red onion, tomato, cilantro, lime juice
  • Mix well and season to taste with salt and pepper
  • Serve on top of spring mix

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Asian Salmon Salad

Asian Salmon Salad

Servings: 2

Ingredients

  • 6 oz packaged pre-cooked salmon
  • 3 tbsp mayonnaise
  • 1/4 cup diced red onion
  • 1/4 cup chopped green onions
  • 1 tsp salt
  • 1 tsp pepper
  • 1 each lime
  • 1 cup corn (frozen or canned)
  • 1 cup edamame beans
  • 1/2 cup cherry tomatoes
  • 4 cups spring mix salad
  • 1 oz nori seaweed
  • 4 tbsp sesame ginger vinaigrette

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: mixing bowl, spatula, cutting board, knife
  • Dice the red onion, chop the green onion, slice the lime, defrost corn if frozen

Cooking Method:

  • Remove the salmon from the package and place it in the mixing bowl
  • Stir in the following ingredients: mayo, red onion, green onion, and lime juice
  • Mix well and season to taste with salt and pepper
  • Add the salmon salad on top of the spring mix salad. Top off the salad with corn, edamame, cherry tomatoes, and nori seaweed
  • Drizzle the salad with a sesame ginger vinaigrette

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Smoked Salmon and Fruit Salad

Smoked Salmon and Fruit Salad

Smoked Salmon and Fruit Salad

Servings: 2

Ingredients

  • 1 package (4 ounces) smoked salmon
  • 2 each avocados
  • 1 cup strawberries
  • 1 cup blueberries
  • 1 cup cherry toatoes
  • 4 cups salad mix
  • choice of vinaigrette dressing
  • salt and pepper

Instructions

Pre-Cook (Mise En Place)

  • Gather your equipment: bowl, board, knife
  • Wash and rinse strawberries, blueberries, and cherry tomatoes
  • Slice red onions
  • Slice cherry tomatoes in half
  • Slice strawberries in half
  • Dice avocados

Cooking Method:

  • In a bowl place the salad mix at the bottom
  • Add the red onions, cherry tomatoes, and diced avocado, strawberries, and blueberries, and smoked salmon
  • Drizzle the salad on top with your favorite vinaigrette dressing 

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Shrimp Cocktail Salad

Shrimp Cocktail Salad

Servings: 2

Ingredients

  • 10 ounces cooked shrimp cocktail
  • 2 each avocados
  • 2 each peaches
  • 1/2 cup diced red onion
  • 1 cup cherry tomatoes
  • 4 cups kale salad mix
  • choice of vinaigrette
  • salt and pepper

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: bowl, board, knife
  • Wash and rinse peaches and cherry tomatoes
  • Dice red onions
  • Slice cherry tomatoes in half
  • Dice avocados

Cooking Method:

  • In a bowl place the salad mix at the bottom
  • Add the red onions, cherry tomatoes, and diced avocado, and shrimp cocktail
  • Drizzle the salad on top with your favorite vinaigrette dressing 

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