Soba Noodles Salad with Shrimp
Soba noodles are made with buckwheat and some people who are sensitive to wheat can tolerate it. Top with grilled shrimp and this salad make a great meal.
Dr. Karen Lee
1 - 1 1/2
Wild Caught Gulf Shrimp
cleaned and deveined with the shells on
Package of Any variety of King Soba Buckwheat Noodles
King Soba makes 100% buckwheat noodles
Head of Romaine Lettuce
Yellow Bell Pepper
Orange Bell Pepper
julienned or spiralized
+ Avocado Oil
if need more
chopped for garnish
Sesame seeds for garnish
Ginger Miso Salad Dressing
Thumb sized ginger
Wash the shrimp and slit the top of the shrimps to devein but leave the shells on.
In a medium bowl, mix curry powder, cumin, cayenne pepper, salt, and pepper. Toss the shrimp in marinade and set aside.
Combine all the ingredients for the salad dressing in a blender and set the 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. Add more Avocado oil, if needed.
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 on the package.
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.
In a large bowl, add noodles, vegetables, the salad dressing and gently toss to coat.
Garnish the noodles salad with sesame seeds, scallions, and place a few pieces of shrimps on top.
Soba Noodles Salad with Shrimp https://www.drkarenslee.com/soba-noodles-salad-shrimp/