Soba noodles are a kind of Japanese noodle made with buckwheat. This is the reason why they are brown-coloured. Japanese people usually eat them in a soup, in alight miso broth, a classic japanese dish. But a more modern version is to use theam in a sald, just like in this recipe where I created a dressing made of Asian dressing ingredients + some lime juice. Light, fresh & healthy! Enjoy!
30 minutes – serves 2/3
- 75g soba noodle
- 1 green bell pepper
- 2 carrots
- 500g fresh or frozen shrimps
- 1/2 tablespoon sesame oil
- Approx. 10 fresh Thaï basil leaves (or coriander)
- 1 tablespoon sesame seeds
- 1 handfull spring onions
- Juice of 1 lime (approx. 40 ml)
- 1 tablespoon diced fresh ginger
- 2 tablespoons soy sauce
- 1/2 teaspoon caster sugar
- 1 tablespoon mirin (rice vinegar)
- 1 tablespoon miso paste
- 1 tablespoon water
- 1 pinch Sichuan pepper
Start by cooking the noodles. Soba noodles need to be cooked shortly (3 to 4 minutes) then drained and cooled in ice cold water.
Using your peeler, cut thin slices of carrot and green pepper. Boil briefly (less than one minute) then cool in ice cold water.
Now prepare your dressing. For this briefly roast sesame seeds in your pan (no fat). Leave to cool on the side.
Thinly chop your spring onions, basil leaves,ginger and garlic.
For the dressing, blend together all the liquid ingredients. Add the miso paste, a pinch of Sichuan pepper, caster sugar, sesame seeds, spring onions, garlic, ginger and basil.
Now fry your shrimps in a pan with a bit of sesame oil. When done, Add 2 tablespoons dressing. This will caramelize a little bit. Keep on the side.
Drain your soba noodles and vegetable. Add the dressing, mix well and serve with the shrimps on top. Enjoy!
In the winter you can have this salad warm.