Shrimp & soba noodle salad

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20 min


4 main-course or 8 appetizer servings

* PLUS Cooking time: 4 minutes
Shrimp & soba noodle salad

Andreas Trauttmansdorff


  • 2-in. bunch soba noodles , or 1/2 500-g pkg spaghettini, about a 1-in. bunch
  • 340-g bag frozen cooked shrimp , peeled
  • 1 lemon , or lime
  • 1 1/2 tbsp finely grated fresh ginger , or 2 tsp bottled chopped ginger
  • 2 garlic cloves , minced, or 1 tsp bottled chopped garlic
  • 4 tbsp soy sauce
  • 1 tbsp granulated sugar
  • 1 tbsp dark sesame oil
  • 1/2 English cucumber
  • 1 mango
  • 2 green onions
  • 1/2 to 3/4 cup chopped fresh coriander
  • 1/4 tsp salt


  • Bring a large saucepan of water to a boil. If using soba noodles, add to boiling water and cook until tender, about 4 minutes. If using spaghettini, cook according to package directions, 8 to 10 minutes. Drain, then rinse under cold water. Thaw shrimp according to package directions and pat dry.
  • While pasta is cooking, finely grate 1 1/2 tsp (7 mL) lemon peel into a large bowl and squeeze in 2 tbsp (30 mL) juice. Then stir in ginger, garlic, soy, sugar and oil. Slice cucumber in half lengthwise. Using a spoon, scrape out and discard seeds. Thinly slice cucumber. Peel mango. Slice fruit from stone in thick pieces. Chop into small pieces.
  • Add rinsed noodles to soy mixture. Toss to evenly coat. Add shrimp, cucumber, mango, onions and coriander, then sprinkle with salt. Toss to evenly mix. Taste, then add more lemon juice or salt, if needed. Salad will keep well, covered and refrigerated, overnight.

Nutrition (per serving)

  • Calories
  • 396,
  • Protein
  • 30.4 g,
  • Carbohydrates
  • 62.7 g,
  • Fat
  • 4.8 g,
  • Fibre
  • 4.2 g,
  • Sodium
  • 1496 mg.

An Asian-inspired noodle salad is a trendy alternative to a regular pasta salad. Change it up from the ordinary and use soba noodles ? a lower-calorie Japanese-style noodle made from buckwheat flour.

Noodle Happy

Fast and filling, noodles are the ultimate comfort food. Consider these varieties to satisfy your cravings.

* Cellophane (a.k.a. glass noodles) are made from mung bean starch and become transparent during cooking.

* Ramen, usually sold in “instant” noodle packages or foam soup cups, are dried, curly and deep-fried egg noodles.

* Rice vermicelli are white and as thin as angel hair pasta. They’re dry and sold as small nests or large tied bundles in packages.

* Somen are bundled spaghettini look-alikes made from wheat flour. Don’t add salt to your cooking water, as these are already salty.

* Udon are thick, starchy and salty wheat flour noodles. Sold fresh in the refrigerated section of most supermarkets.