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.