Shrimp Soba Noodle Salad

Everyone needs a few hot-weather dinners like this cooling, crunchy salad. Use the freshest, sweetest corn you can find, since the kernels go in raw, and serve with lime wedges to add a bright burst of acidity.

1 lb peeled, deveined medium (36 to 42 per lb.) shrimp

8 oz dried buckwheat noodles

2 tbsp each mirin, lime juice, and orange juice

3 tbsp each soy sauce and toasted sesame oil

1 tbsp grated fresh ginger

¼ tsp kosher salt

½ cup thinly sliced green onions

1 ½ cups yellow corn kernels

4 medium red radishes, very thinly sliced

1 ½ cups diced English cucumber

½ cup chopped fresh basil, plus small leaves for topping

Lime wedges, for serving

Bring a large pot of salted water to a boil. Add shrimp; cook just until curled and pink, about 1 minute. With a slotted spoon, transfer shrimp to a large bowl of ice water. Let stand 5 minutes. Drain.

While shrimp are cooling, bring water back to a boil. Cook noodles according to package directions, stirring occasionally and skimming any scum from surface. Drain; rinse under cold water until cool. Drain well and transfer to a large bowl.

In a small bowl, whisk together mirin, lime juice, orange juice, soy sauce, sesa- me oil, ginger, and salt. Add 1/2 cup dressing to noodles; toss to coat. Add shrimp, green onions, corn, radishes, cucumber, and chopped basil and toss to combine.

Divide noodles among 4 shallow bowls. Top with basil leaves and drizzle bowls with remaining dressing. Serve with lime wedges.

Nutrition Facts

Serving Size 1

Servings 4

Amount Per Serving
Calories 460Calories from Fat 117

% Daily Value *
Total Fat 13g20%

Saturated Fat 2g10%
Cholesterol 143mg48%
Sodium 1603mg67%
Total Carbohydrate 59g20%

Dietary Fiber 3.5g15%
Protein 27g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Shrimp Soba Noodle Salad