Author: Valerie@Snap-Peas
'Soba Noodle Salad
- 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.
I vary the oil and vinegar combinations - for this salad I used Thai Sesame Ginger oil and skipped the vinegar.
My favorite combination is always Lemon olive oil and Fig balsamic vinegar.
Recipe by snap-peas at https://www.snap-peas.com/2014/05/22/soba-noodle-salad/
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