Soba Salad with Shrimp and Avocado Recipe

Name: Soba Salad with Shrimp and Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz (230g) buckwheat soba noodles; 2 tbsp vegetable oil or peanut oil; 1 1/2 oz (45g) dried wakame seaweed; 16 large shrimp, peeled, deveined, with tail segment intact; 6 fresh shiitake mushrooms, stemmed and sliced; 4 cherry tomatoes, halved; 4 tbsp mirin; 2 tbsp rice vinegar; 2 tbsp Japanese soy sauce; 2 tbsp rinsed and finely chopped pickled ginger; 1 avocado, peeled, pitted, and sliced; 2 tbsp black and/or white sesame seeds; 2 tbsp chopped cilantro leaves

Servings: persons

8 oz (230g) buckwheat soba noodles
2 tbsp vegetable oil or peanut oil
1 1/2 oz (45g) dried wakame seaweed
16 large shrimp, peeled, deveined, with tail segment intact
6 fresh shiitake mushrooms, stemmed and sliced
4 cherry tomatoes, halved
4 tbsp mirin
2 tbsp rice vinegar
2 tbsp Japanese soy sauce
2 tbsp rinsed and finely chopped pickled ginger
1 avocado, peeled, pitted, and sliced
2 tbsp black and/or white sesame seeds
2 tbsp chopped cilantro leaves

1
Cook the noodles in a large pot of boiling water according to the package directions, or until they are just tender.
2
Drain and rinse under cold water until cool.
3
Drain again (if not using immediately, toss with a little vegetable oil).
4
Soak the wakame in cold water about 5 minutes, or until soft.
5
Drain and cut into strips.
6
Heat the oil in a large frying pan or wok over medium-high heat.
7
Add the shrimp and shiitakes, and stir-fry for 1 minute.
8
Add the cherry tomatoes and stir-fry for 1 minute, or until the shrimp turn opaque.
9
Transfer to a plate and let cool.
10
Whisk the mirin, vinegar, soy sauce, and ginger in a large serving bowl.
11
Add the noodles, shrimp mixture, and seaweed and toss gently.
12
Add the avocado and toss again.
13
Sprinkle with the sesame seeds and cilantro.
14
Serve immediately.
15
Variation
16
Soba Noodles with Tofu: Cut 8 oz (230g) of firm tofu into 8 cubes.
17
Cook the tofu on a hot grill pan, turning the pieces to brown evenly on each side.
18
Add the cooked tofu pieces in place of the shrimp in step

780

kcal

Calories

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 oz (230g) buckwheat soba noodles, 2 tbsp vegetable oil or peanut oil, 1 1/2 oz (45g) dried wakame seaweed, 16 large shrimp, peeled, deveined, with tail segment intact, and more.

Yes, Soba Salad with Shrimp and Avocado 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.

That's it — enjoy your meal!

Soba Salad with Shrimp and Avocado

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions