Imagine a dish that combines the nutty richness of buckwheat noodles, the succulent sweetness of perfectly cooked shrimp, and a vibrant medley of fresh vegetables - all tossed in a tantalizing sesame-soy dressing that will transport your palate straight to the bustling streets of Asia. This Buckwheat Noodle Shrimp Salad isn't just a meal; it's a culinary adventure that can be prepared in just 20 minutes, making it the ultimate quick and impressive dish for busy food lovers who refuse to compromise on flavor!
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 8 oz buckwheat noodles
- 1 lb shrimp, peeled and deveined
- 1 cup bell peppers, sliced
- 1/2 cup green onions, chopped
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
Instructions
- Begin by gathering all your ingredients: 8 oz of buckwheat noodles, 1 lb of peeled and deveined shrimp, 1 cup of sliced bell peppers, 1/2 cup of chopped green onions, 1/4 cup of soy sauce, 2 tablespoons of sesame oil, 1 tablespoon of minced ginger, and 1 tablespoon of minced garlic.
- Fill a large pot with water and bring it to a boil over high heat. Once boiling, add the buckwheat noodles and cook according to the package instructions, usually around 6-8 minutes, until they are tender but still firm (al dente). Stir occasionally to prevent sticking.
- While the noodles are cooking, prepare the shrimp. In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Once the oil is hot, add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
- Add the shrimp to the skillet, cooking for about 3-4 minutes, or until they turn pink and opaque. Stir frequently to ensure even cooking. Once cooked, remove the shrimp from the skillet and set aside.
- In the same skillet, add the sliced bell peppers and sauté for 2-3 minutes until they are tender but still crisp. You can add a splash of water if needed to help them cook.
- Once the noodles are cooked, drain them in a colander and rinse under cold water to stop the cooking process. This will help keep the noodles firm and prevent them from becoming mushy.
- In a large mixing bowl, combine the cooked noodles, sautéed shrimp, and bell peppers. Add the chopped green onions, soy sauce, and the remaining tablespoon of sesame oil. Toss everything together gently until well combined.
- Taste the salad and adjust the seasoning if necessary, adding more soy sauce for saltiness or more sesame oil for richness.
- Serve the buckwheat noodle salad immediately, garnished with extra green onions if desired, or refrigerate for about 30 minutes to allow the flavors to meld before serving cold.
Tips
- Always rinse buckwheat noodles in cold water after cooking to stop the cooking process and prevent them from becoming sticky or mushy.
- For maximum flavor, use fresh garlic and ginger instead of pre-minced versions.
- Don't overcook the shrimp - they should be pink and just opaque to maintain their tender texture.
- For extra depth, consider toasting sesame seeds to sprinkle on top before serving.
- This salad tastes even better after chilling for 30 minutes, allowing the flavors to meld together perfectly.
- Use a wok or wide skillet for even cooking and better heat distribution when sautéing shrimp and vegetables.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 25g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 180mg
