Refreshing Asian Shrimp and Noodle Salad Recipe – Simple and Delicious

Name: Refreshing Asian Shrimp and Noodle Salad Recipe – Simple and Delicious
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1½ lb cooked shrimp, peeled and deveined; 6 oz soba noodles; 2 tsp grated fresh ginger; 1–2 cloves garlic, grated or finely minced; 3 Tbsp rice wine vinegar; 2 Tbsp soy sauce; 3 Tbsp sunflower oil or any neutral clear oil; 2 tsp granulated sugar; Juice of 1 lime; Pinch of hot pepper flakes; ½ cup fresh cilantro, chopped; ½ cup fresh mint, chopped; 4 scallions, chopped; Salt, to taste

December 5, 2025

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This Asian shrimp and soba noodle salad is a light, refreshing dish built around tender buckwheat noodles, juicy shrimp, and a punchy lime–soy dressing loaded with fresh herbs. It comes together quickly, keeps well in the fridge, and works beautifully as a make-ahead lunch or a simple summer dinner.

Ingredients

1½ lb cooked shrimp, peeled and deveined
6 oz soba noodles
2 tsp grated fresh ginger
1–2 cloves garlic, grated or finely minced
3 Tbsp rice wine vinegar
2 Tbsp soy sauce
3 Tbsp sunflower oil or any neutral clear oil
2 tsp granulated sugar
Juice of 1 lime
Pinch of hot pepper flakes
½ cup fresh cilantro, chopped
½ cup fresh mint, chopped
4 scallions, chopped
Salt, to taste

These quantities create a generous bowl of salad with enough dressing to coat the noodles thoroughly and season the shrimp and herbs.

Step 1: Prepare the Shrimp

If the shrimp are chilled, transfer them to a bowl and pat them dry with paper towels so they do not dilute the dressing later. Remove any remaining tails or veins so the salad is easy to eat and every bite feels clean and tender.

If using freshly cooked shrimp instead of fully pre-cooked ones, make sure they are just cooked through, then immediately cool them down so they stay juicy. You can do this by plunging hot shrimp into a bowl of ice water and then draining and drying them before assembling the salad.

Step 2: Cook the Soba Noodles

Bring a large pot of water to a rolling boil and season it with a generous pinch of salt, just as you would for pasta. Add the soba noodles to the boiling water, stir right away to prevent sticking, and cook them according to the package instructions until they are just tender.

Once the noodles are cooked, drain them in a colander and immediately rinse them under plenty of cold water, gently running your fingers through to remove excess starch. This cooling step stops the cooking, keeps soba from turning mushy, and helps the noodles stay pleasantly springy in the salad.

Step 3: Make the Lime–Soy Dressing

While the water is heating or the noodles are cooking, prepare the dressing in a large mixing bowl that can hold the entire salad. Add the grated ginger, grated or finely minced garlic, rice wine vinegar, soy sauce, sunflower oil, granulated sugar, lime juice, a pinch of hot pepper flakes, and a small pinch of salt.

Whisk the mixture until the sugar dissolves and the dressing looks glossy and well combined, with no visible streaks of oil. Taste a small spoonful and adjust the balance: add a little more lime juice for brightness, a pinch more sugar for sweetness, or extra soy sauce if you want deeper savory notes.

Step 4: Add the Noodles and Shrimp

Shake any excess water off the cooled soba noodles, then add them directly into the bowl of dressing. Use tongs to gently lift and turn the noodles, making sure they are thoroughly coated so the flavor penetrates rather than sitting only on the surface.

Add the cooked shrimp to the bowl, scattering them over the noodles so they mix evenly instead of clumping in one area. Toss again, being gentle enough not to break the noodles yet thorough enough that every shrimp gets a light glaze of dressing.

Step 5: Fold in Herbs and Scallions

Add the chopped cilantro, chopped mint, and sliced scallions to the bowl. These fresh herbs and aromatics bring a burst of color and lift the earthy soba and sweet shrimp with bright, fragrant flavor.

Toss everything together until the herbs are evenly distributed, pausing occasionally to pull any clumps of noodles apart with your tongs or clean fingers. Taste once more and adjust the seasoning with a bit more salt or a small extra squeeze of lime if needed.

Step 6: Rest, Chill, and Serve

This salad is delicious straight after mixing, but it becomes even more flavorful if it rests for a short time. Let the bowl sit at room temperature for about 10–15 minutes so the noodles can absorb some of the dressing and the herbs can infuse the salad.

For a colder, more refreshing version, cover the bowl and chill the salad in the refrigerator for 30 minutes to a couple of hours. Before serving, give it one more toss, taste again, and add a final pinch of salt, hot pepper flakes, or lime juice if the flavors have mellowed in the fridge.

Essential Equipment Guide

Large pot for boiling water and cooking soba noodles .
Small bowl and whisk for preparing the dressing .
Large mixing bowl for combining ingredients .
Colander for draining and rinsing noodles .

Nutritional Information

Approximate values per serving (based on 4 servings total)

Nutrient	Amount per Serving
Calories	~350-400
Protein	35g (high from shrimp)
Carbohydrates	30g (from soba noodles)
Fat	12g (from oil)
Fiber	3g
Sodium	800mg (from soy sauce) .

Pairings

Serve chilled with crisp cucumber slices for added crunch.
Pair with a light white wine like Sauvignon Blanc to complement the lime and herbs.
Enjoy alongside fresh summer rolls or grilled vegetables for a complete meal .

Variations

Swap soba noodles for rice vermicelli for a gluten-free twist .
Add sliced avocado or mango for creamy sweetness.
Use chicken or tofu instead of shrimp for a vegetarian option .

Recipe Timing

Servings: 4

Prep Time: 15 minutes

Cook Time: 5 minutes

Serving and Storage Tips

This salad works well piled into shallow bowls and enjoyed on its own as a light main course, but it also pairs nicely with crisp vegetables or simple greens. If serving for a gathering, finish with a sprinkle of extra chopped herbs and a light dusting of chili flakes to make the colors pop.

Leftovers store well in an airtight container in the refrigerator for about a day, though the herbs will gradually lose some vibrancy. If the noodles tighten up as they chill, loosen the salad with a teaspoon or two of neutral oil and a quick squeeze of lime before eating to bring back the silky texture and bright flavor.

Extra Tips for Best Results

The key to a standout shrimp and soba salad lies in contrast: tender noodles and shrimp balanced with sharp aromatics, bright acidity, and plenty of fresh herbs. Make sure the dressing tastes slightly stronger than you think you need when you first whisk it, because the noodles will absorb some of its intensity as the salad rests.

Cooling both the noodles and shrimp properly keeps the salad refreshing and prevents carryover heat from wilting the herbs or dulling the lime and ginger. For even more texture and character, you can add thinly sliced crunchy vegetables such as snap peas, cucumber, or shredded carrot without changing the base dressing at all.

Finally, treat the herbs almost like a salad component rather than a tiny garnish; using generous amounts of mint and cilantro turns what could be a simple noodle dish into something fragrant and layered. With these small details in mind, the salad stays vibrant, balanced, and satisfying whether served immediately or enjoyed cold from the fridge the next day.