Imagine a vibrant, refreshing dish that transports your taste buds straight to the heart of Japan, without ever leaving your kitchen. This Soba Noodle Courgette and Brown Shrimp Salad is not just a meal—it's a culinary adventure that combines the delicate texture of buckwheat noodles, the crisp freshness of spiralized courgette, and the succulent sweetness of brown shrimp, all danced together with a tantalizing tamari dressing that will make your palate sing with joy!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 200g soba noodles
- 1 courgette, spiralized
- 200g cooked brown shrimp
- 2 tablespoons tamari sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon ginger, grated
- 2 green onions, sliced
- Sesame seeds for garnish
Instructions
- Fill a large pot with water and bring to a rolling boil. Add soba noodles and cook according to package instructions, typically 4-5 minutes until they are tender but still have a slight bite.
- While noodles are cooking, prepare the courgette by spiralizing it into long, thin noodle-like strands. If you don't have a spiralizer, you can use a julienne peeler or sharp knife to create thin ribbons.
- Drain the soba noodles in a colander and immediately rinse with cold water to stop the cooking process and prevent them from sticking together. Drain thoroughly.
- In a small mixing bowl, whisk together tamari sauce, sesame oil, rice vinegar, and grated ginger to create the dressing. Ensure all ingredients are well combined.
- In a large serving bowl, combine the cooled soba noodles, spiralized courgette, and cooked brown shrimp. Pour the prepared tamari dressing over the ingredients and gently toss to ensure even coating.
- Garnish the salad with sliced green onions and a sprinkle of sesame seeds. Serve immediately at room temperature or slightly chilled.
Tips
- Noodle Perfection: Always rinse soba noodles immediately after cooking with cold water to stop the cooking process and prevent clumping. This ensures they remain tender and separate.
- Spiralizer Hack: If you don't own a spiralizer, use a julienne peeler or sharp knife to create beautiful courgette ribbons. The key is uniform, thin strands.
- Dressing Tip: Whisk your tamari dressing thoroughly to ensure the ginger, oil, and vinegar are perfectly integrated for maximum flavor.
- Temperature Matters: This salad is versatile—serve it room temperature for a light lunch or slightly chilled for a refreshing summer meal.
- Freshness is Key: Use the freshest brown shrimp possible and cook them just until they turn pink to maintain their delicate flavor and texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 15g
Fat: 8g
Saturated Fat: g
Cholesterol: 100mg
