The Pioneer Woman Tasty Kitchen
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Shrimp and Soba Noodle Salad

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Level: Easy

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Description

This salad is light and refreshing. It’s low on fat, but not low on taste!

Ingredients

  • FOR THE DRESSING:
  • 3 Tablespoons Fresh Lime Juice
  • 6 Tablespoons Rice Vinegar
  • 3 Tablespoons Honey
  • ¾ teaspoons Sesame Oil
  • 3 Tablespoons Canola Oil, Divided
  • ½ whole Serrano Pepper, Thinly Slice (jalapeno Can Be Substituted)
  • FOR THE SALAD:
  • 1 package Soba Noodles, A Package Is 8 Ounces
  • 1 pound Medium Shrimp, Peeled And Deveined
  • Salt And Pepper
  • 6 cups Romaine Lettuce, Torn Into Bite Sized Pieces
  • 1 cup Carrots, julienned
  • 1 cup Cucumber, Julienned
  • 1 cup Red Bell Pepper, Julienned
  • ⅓ cups Radishes, Thinly Sliced
  • 1 cup Bean Sprouts
  • ⅓ cups Cashews, Roughly Chopped
  • ¼ cups Cilantro, Roughly Chopped

Preparation

1. Make the dressing. In a medium bowl whisk together the lime juice, rice vinegar, honey, sesame oil and 2 tablespoons of the canola oil. Add the serrano pepper to the dressing and set to the side.
2. Cook the soba noodles according to the package directions. When the noodles are cooked, drain and rinse them with cold water.
3. Toss about 2 tablespoons of the dressing with the noodles and set them to the side.
4. Season the shrimp with salt and pepper.
5. Heat the remaining 1 tablespoon of canola oil in a large skillet over medium high heat. Add the shrimp to the pan and cook for about 2 minutes on each side, until the shrimp is opaque. Then remove the pan from the heat.
6. Spread the lettuce around the perimeter of a large bowl or platter.
7. Pile the soba noodles in the center of the platter.
8. Arrange the vegetables and cooked shrimp in an attractive manner over the noodles.
9. Pour a little of the dressing over the vegetables and shrimp, and sprinkle the cashews and cilantro.
10. Serve the remaining dressing on the side.

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