Shrimp with soba noodles wrapped in a cashew sesame ginger sauce – an easy meal that looks like it took a lot of effort. Cabbage, spinach, and matchstick carrots add color, texture, and flavor. Also, the whole meal fits nicely in a bowl.
Because of their easy prep and easy clean-up, we’re definitely into bowls these days. This is a great thing to serve when friends come over for dinner. It’s colorful, pretty, and really tasty. You’ll have time to relax and visit while your company will think you went out of your way to make a tasty meal. Don’t tell them how easy it was.Jump to Recipe
Here’s how things go around here. We have a bunch of ingredients and we wonder what we’re going to have for dinner. Earlier I had made the cashew sesame ginger sauce and I figured it would go well with soba noodles. Then we remembered we had some shrimp and I had just bought a new grill pan. With the cabbage, spinach, and carrots, we could put it all in one bowl and call it a meal. That’s how this meal came together.
Making Shrimp with Soba Noodles
First, gather up your ingredients. Then do a little chopping, noodle boiling, and shrimp cooking. Finally, stir it all together with the sauce. The sauce takes about ten minutes, but you can save time if you make it earlier in the day or even the day before.
Use bagged matchstick carrots and spinach to make this easy on yourself. Put a cup of spinach on the cutting board and slice through it a few times to make some bite-size strips, and then slice the cabbage into thin strips. Thaw out the shrimp ahead of time and cook them while the soba noodles are cooking. Pan sauté the shrimp or grill them in a grill pan.
- If you use a slaw mix that includes carrots from the produce section of your grocery store, then you can save the time it takes to slice the cabbage.
- Additionally, you can use cooked salad shrimp and completely cut out the time it takes to cook the shrimp.
- Be sure to make the cashew sesame ginger sauce ahead of time. It keeps in the fridge for days, so make a day or two before you plan to serve this meal.
- For a quicker prep time and lighter dressing, try the sesame ginger sauce instead of the cashew sesame ginger sauce.
- Substitute tofu for the shrimp to make it vegetarian.
If you like soba noodles, try salmon bok choy with soba noodles. It’s another easy pescatarian meal that uses a sesame ginger dressing.
Shrimp with Soba Noodles
- 10 shrimp
- 3 oz soba noodles cooked
- 1 cup Shredded cabbage
- ½ cup Match-stick carrots
- 1 cup Spinach
- 4 ounces of cashew sesame ginger dressing
- Make the cashew sesame ginger dressing ahead of time.
- Cut up the cabbage and the spinach.
- Sauté or pan grill the shrimp.
- Remove the shrimp from the skillet and put them aside.
- Cook the soba noodles in boiling water for 5 minutes.
- Drain the noodles.
- Put the cooked noodles, the cabbage, carrots, and the spinach in a large bowl.
- Add about four ounces of the cashew sesame ginger dressing.
- Mix all of these ingredients.
- Put this mixture into separate bowls and put the shrimp on top of the mixture.
- You can cook the noodles and the shrimp at the same time.
- The prep time does not include the time it takes to make the cashew sesame ginger dressing.
- Add more cashew sesame ginger dressing to suit your taste.
Products used in this recipe
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