Kimchi, Shrimp, And Soba Salad – a delicious recipe with rice vinegar, soy sauce, ginger, sesame oil, noodles, shrimp. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
In a large pot, bring a lot of generously salted water to a boil.
2
Meanwhile, strain the kimchi brine into a large bowl, add the rice vinegar, soy sauce, ginger, and sesame oil. Taste and adjust to your tastes. Then roughly chop the kimchi and stir it into the marinade.
3
Once the water is boiling, add the shrimp and cook until just pink, about 1 to 2 minutes, depending on the size of shrimp. Remove shrimp with a slotted spoon and immediately place into the marinade. Cover, and let sit at room temperature for a half an hour, then transfer to the fridge while you finish prepping the rest of the salad. (The shrimp will keep in the fridge for 2 days.)
4
Bring the water back to a boil and cook the soba noodles according to package instructions. When they're done, drain them, coat them with sesame oil to prevent sticking, and let cool.
5
Add the soba and cabbage to the shrimp and toss to combine. Taste and adjust accordingly. Garnish with sesame seeds.
304
kcal
Calories
4
g
Fat
33
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: one 16-ounce jar kimchi (or homemade equivalent), 3 1/2 tablespoons rice vinegar, 3 1/2 tablespoons soy sauce, 1 tablespoon freshly grated ginger, and more.
Yes, Kimchi, Shrimp, And Soba Salad falls under the Seafood category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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