Szechuan Shrimp Noodle Salad
Elevate your weeknight dinner routine with this vibrant and flavor-packed Szechuan Shrimp Noodle Salad! Perfectly cooked shrimp and earthy soba noodles come together with crisp, julienned vegetables like red bell pepper, cucumber, and carrot, all tossed in a bold homemade Szechuan dressing infused with soy sauce, zesty rice vinegar, spicy Szechuan chili oil, and a touch of honey. Garnished with fresh cilantro and nutty sesame seeds, this chilled noodle salad is a harmonious mix of spicy, tangy, and refreshing flavors. Ready in just 30 minutes and loaded with protein and fresh veggies, this dish is an ideal choice for a quick, healthy main course or a crowd-pleasing side. Whether served immediately or enjoyed cold, this recipe is sure to bring a delicious kick to your table!
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Recipe Information
Ingredients
- 500 grams shrimp
- 200 grams soba noodles
- 1 medium red bell pepper
- 1 medium cucumber
- 1 large carrot
- 2 stalks green onions
- 1 cup cilantro leaves
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1.5 tablespoons Szechuan chili oil
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger
- 2 cloves garlic
- 1 tablespoon sesame seeds
- 1 teaspoon salt
- 1 liter water
Instructions
Bring 1 liter of water to a boil in a large pot. Add the soba noodles, and cook them according to package instructions (usually about 5–7 minutes). Drain and rinse the noodles under cold water to stop the cooking process. Set aside.
Peel and devein the shrimp. Season them with a pinch of salt. Heat a non-stick skillet over medium-high heat and lightly grease it. Cook the shrimp for 2–3 minutes on each side, or until pink and fully cooked. Set aside to cool.
Julienne the red bell pepper, cucumber, and carrot into thin strips. Chop the green onions into thin slices. Roughly chop the cilantro leaves.
In a small bowl, prepare the Szechuan dressing. Combine soy sauce, rice vinegar, Szechuan chili oil, honey, sesame oil, freshly grated ginger, and minced garlic. Mix well.
In a large mixing bowl, combine the cooked and cooled soba noodles, shrimp, red bell pepper, cucumber, carrot, and green onions. Pour the dressing over the salad and toss everything together until evenly coated.
Garnish the salad with cilantro leaves and sprinkle with sesame seeds.
Serve immediately as a light main dish or chilled side dish.
Nutrition Facts
Calories |
317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 2132 mg | 93% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 7.6 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 651 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
