Recipes

Cold Soba Noodle Salad with Shrimp, Mango and Tomato

Paul C. Reilly's noodles will cool you down
1 Ratings
100% would make again
Cold Soba Noodle Salad
Photo: Lizzie Munro/Tasting Table

All of the elements of this dish can be made ahead of time and tossed together just before serving. Make sure to rinse the noodles in cold water or place them in an ice bath immediately after cooking.

To learn more, read "That's So Soba."

Cold Soba Noodle Salad with Shrimp, Mango and Tomato

Recipe adapted from Paul C. Reilly, Beast + Bottle, Denver, CO

Yield: 4 to 6 servings

Prep Time: 30 minutes, plus more for chilling

Cook Time: 10 minutes

Total Time: 40 minutes, plus more for chilling

Ingredients

For the Marinade:

⅓ cup tahini

3 tablespoons soy sauce

2 tablespoons dark sesame oil, plus more to taste

2 tablespoons sugar

1 tablespoon rice wine vinegar, plus more to taste

1 tablespoon grated ginger (3-inch piece ginger)

½ teaspoon freshly ground black pepper

1 teaspoon Sriracha, plus more to taste

¼ cup water

1 pound medium shrimp, peeled and deveined

2 teaspoons canola oil, divided

1 teaspoon kosher salt

For the Soba Salad:

1 ripe mango, halved and scored

3 plum tomatoes, halved and seeded

Kosher salt and black pepper, to taste

12 ounces buckwheat soba noodles

½ cup thinly sliced scallion (green and white parts), divided

⅓ cup torn basil

1 tablespoon toasted sesame seeds, divided

Directions

1. Make the marinade: In a medium bowl, whisk the tahini, soy sauce, sesame oil, sugar, rice wine vinegar, grated ginger, pepper, Sriracha and water until smooth. Set aside 2 tablespoons of the sauce and refrigerate. Add the shrimp to the remaining marinade and refrigerate for 30 minutes or up to 4 hours.

2. Grill the shrimp: Prepare a charcoal or gas grill for medium-hot cooking or place a grill pan over medium-high heat. Brush the grates or grill pan with 1 teaspoon of the canola oil. Remove the shrimp from the marinade, letting the excess drip off, and season with the kosher salt. Grill the shrimp in 2 batches, flipping once, until charred and cooked through, 1½ to 2 minutes on each side. Transfer to a plate and chill.

3. Wipe the grill clean and prepare for medium-hot cooking. Season the mango and tomato with salt and pepper, and grill, turning once, until charred, 3 to 5 minutes. Set aside and chill.

4. Bring a medium pot of water to a boil, add the soba noodles and cook until al dente, 3 to 4 minutes. Drain and rinse the noodles under cold water to stop them from cooking. Transfer them to a paper-towel lined baking sheet to dry.

5. Remove the mango and tomato from the fridge and roughly chop. Set aside.

6. Taste and adjust the seasoning of the reserved marinade, thinning it out with water as needed. In a large bowl, toss the marinade and noodles to coat evenly. Add the shrimp, mango, tomato, half of the scallions, basil and half of the sesame seeds. Divide the noodles among 4 to 6 plates and top each with some of the remaining scallions and sesame seeds, and serve.

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