Shrimp Soba Noodle Salad
Photo: Aubrie Pick; Styling: Fanny Pan
Everyone needs a few hot-weather dinners like this cooling, crunchy salad. Use the freshest, sweetest corn you can find, since the kernels go in raw, and serve with lime wedges to add a bright burst of acidity.
How to Make It
1
Bring a large pot of salted water to a boil. Add shrimp; cook just until curled and pink, about 1 minute. With a slotted spoon, transfer shrimp to a large bowl of ice water. Let stand 5 minutes. Drain.
2
While shrimp are cooling, bring water back to a boil. Cook noodles according to package directions, stirring occasionally and skimming any scum from surface. Drain; rinse under cold water until cool. Drain well and transfer to a large bowl.
3
In a small bowl, whisk together mirin, lime juice, orange juice, soy sauce, sesa- me oil, ginger, and salt. Add 1/2 cup dressing to noodles; toss to coat. Add shrimp, green onions, corn, radishes, cucumber, and chopped basil and toss to combine.
4
Divide noodles among 4 shallow bowls. Top with basil leaves and drizzle bowls with remaining dressing. Serve with lime wedges.
Ingredients
1 lb peeled, deveined medium (36 to 42 per lb.) shrimp
8 oz dried buckwheat noodles
2 tbsp each mirin, lime juice, and orange juice
3 tbsp each soy sauce and toasted sesame oil
1 tbsp grated fresh ginger
¼ tsp kosher salt
½ cup thinly sliced green onions
1 ½ cups yellow corn kernels
4 medium red radishes, very thinly sliced
1 ½ cups diced English cucumber
½ cup chopped fresh basil, plus small leaves for topping
Lime wedges, for serving
Directions
1
Bring a large pot of salted water to a boil. Add shrimp; cook just until curled and pink, about 1 minute. With a slotted spoon, transfer shrimp to a large bowl of ice water. Let stand 5 minutes. Drain.
2
While shrimp are cooling, bring water back to a boil. Cook noodles according to package directions, stirring occasionally and skimming any scum from surface. Drain; rinse under cold water until cool. Drain well and transfer to a large bowl.
3
In a small bowl, whisk together mirin, lime juice, orange juice, soy sauce, sesa- me oil, ginger, and salt. Add 1/2 cup dressing to noodles; toss to coat. Add shrimp, green onions, corn, radishes, cucumber, and chopped basil and toss to combine.
4
Divide noodles among 4 shallow bowls. Top with basil leaves and drizzle bowls with remaining dressing. Serve with lime wedges.
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