This Soba Noodle Salad is exactly the type of meal I love on a busy spring day. I appreciate a meal that take hours of effort, I really do. When I’m a guest at someone else’s house and they’ve slaved all day in the kitchen, I’m a very grateful guest. I love cooking, but for me the most satisfying meals to make are the ones that look good, taste great and take less than 30 minutes to make. This salad is one of those. Because it meets my requirements for a good meal – hubby is likely to be treated to it again….
While I was waiting for the water to boil, I sliced the cucumber and the radishes…..
Because I served it at room temperature, I drained the noodles and then used the same pan to cook the shrimp – also conserving dish washing time….
While Hubby went out to pick some fresh cilantro, I sliced avocado and tossed it all together….
Healthy, easy, delish…..perfect spring dinner….
- 8 ounces soba noodles
- ½ English cucumber, sliced
- 4 radishes, sliced
- ½ lb shrimp, cooked
- ½ cup torn cilantro leaves
- ½ ripe avocado, sliced
- 2 Tablespoons low sodium soy sauce
- 2 Tablespoons of flavored balsamic vinegar *see notes
- 1 Tablespoon flavored olive oil *see notes
- salt and pepper to taste
- cook the soba noodles according to package directions.
- rinse with cold water and place in large bowl.
- toss with soy sauce, oil, and vinegar
- add the shrimp to the pan and saute until pink
- add the cucumber, radishes, cilantro, and shrimp to noodles
- toss to coat
- the salad can be stored at this point in the refrigerator until you're ready to serve
- add the avocado and gently fold - now it's time to eat.
My favorite combination is always Lemon olive oil and Fig balsamic vinegar.
I’m joining Foodie Friday at Rattlebridge Farms. Thank you for visiting!