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Years ago, when I was searching for gluten free noodles, I was delighted to find a selection of buckwheat noodles at a local Asian grocery store. We were getting tired of quinoa pasta so I thought buckwheat noodle dishes would be refreshing for a change since buckwheat is gluten free and has no relation to wheat. Unfortunately, none of the buckwheat noodles I found at the Asian grocery store were completely gluten free. All of them had wheat mixed in them. I was so disappointed. I love buckwheat noodles but I couldn’t serve them to my family who are allergic (or sensitive) to gluten.
I even experimented with making my own buckwheat noodles. But it took a long time to make and when I finally achieved the right batter consistency, I couldn’t make them thin enough, like the commercial ones. My husband loves buckwheat noodles too so after hearing about my frustrating plight, he researched and researched until he finally found 100% gluten free buckwheat noodles by a company called, King Soba (Amazon Affiliate.) My husband was ecstatic and bought boxes of it. I made Japanese style Soba Noodles, Korean style Soba Salad, Soba Soup, Linguini with Clam Sauce and BiBimSoba (kinda like Bibimbap but with noodles.) And our favorite; Soba Ramen. Yum!
Well, fate would have it, King Soba contacted me to thank me for supporting their business and wanted to share their NEW Fair Trade line (Amazon Affiliate.) with me! So they sent me 5 different types of gluten free Soba noodles to try: Buckwheat with Amaranth, Buckwheat with Quinoa, Basmati White Rice, Brown Rice & Amaranth with Kale, and Basmati Brown Rice. I really love the variety, not to mention, they are all organic and fair trade. And look at the pretty packaging!
As soon as the weather got a bit warmer, I made this light and refreshing noodles salad with the Brown Rice & Amaranth with Kale. And needless to say, it was a big hit! With the Summer around the corner, I’m looking forward to noodles salad as a meal. I’ll be making this again and again for sure.
Soba Noodles Salad with Shrimp
- 1 Package of Any variety of King Soba Buckwheat Noodles
- 1 Head of Romaine Lettuce, sliced
- ½ Yellow Bell Pepper
- ½ Orange Bell Pepper
Carrot,julienned or spiralized
- 1 - 1½ lb Wild Caught Gulf Shrimp, cleaned and deveined with the shells on.
- 1 Tbsp + Avocado Oil
- 2 Scallions, chopped for garnish
- 1 Tsp Sesame seeds for garnish
- 1 Tbsp Himalayan Salt
- 1 Tbsp Black Pepper
- 1 Tsp Curry Powder
- 1 Tsp Cumin
- 1 Tsp Cayenne Pepper
- 1 Thumb sized ginger, peeled
- 1 Clove Garlic
- 1 Tbsp Miso
- ½ C Rice Vinegar
- 1 Tbsp Sesame Oil
- ½ Lemon, juiced
- ¼ C Water
- Wash the shrimp and slit the top of the shrimps to devein but leave the shells on.
- In a medium bowl, mix the shrimp marinade and toss it with shrimp.
- Set the shrimps aside.
- Combine all the ingredients for the salad dressing and blend.
- Set the salad dressing aside.
- Turn the heat on HIGH and heat the cast iron pan until it's smoking.
- Add Avocado oil to the pan.
- Cook shrimp a few pieces at a time without crowding the pan, until all the shrimps are cooked.
- When all of them are cooked, put them in a new bowl, cover, and refrigerate until salad is ready to serve.
- Cook soba according to the directions.
- When the noodles are done, use the strainer and drain the water.
- Rinse the noodles well under the cold running water.
- Set the noodles aside.
- Cut the vegetables.
- In a large bowl, add noodles, vegetables, and add the salad dressing and gently toss to coat.
- Make sure everything is coated well.
- Garnish the noodles salad with sesame seeds, scallions, and place a few pieces of shrimps on top.
- Serve immediately.
Note: You can use any kinds of greens with this salad. So try spinach, arugula, kale, and even cabbage! Allergic to shrimp? Try chicken or beef! Possibilities are limitless!