Shrimp and Soba Salad


For the record this is NOT a pic of mine. I forgot to take one 😦

 For I don’t know how long my husband has raved about Soba noodles saying how much he loves them. I had never had them before. While looking through one of my Weight Watchers Cook Books (Take Out Tonight) I saw this recipe for Shrimp and Soba Salad. My local grocery store (Hell-Mart) did not have Soba Noodles, but since I was making a run later in the week to Whole Foods I just got them there. If you don’t have access to Soba noodles then you can substitute whole-wheat spaghetti. I found this dish to be refreshing on a hot day. The flavor of the sauce paired well with the shrimp. It had a little bit of a tang to it that invited your taste buds to come back for more. It’s definitely a meal that I would cook for a dinner party. The other really awesome part is that you only use ONE pot to cook everything so clean up is a breeze (always a plus for me!) Enough rambling on my part now, here’s the recipe:

1 tbsp mirin (Rice Wine)

1 tbsp seasoned rice vinegar

1 tbsp reduced-sodium soy sauce

1 tbsp sugar

1 tsp Asian (dark) sesame oil

1 tsp minced peeled fresh ginger

1 clove garlic, minced

1/2 pound soba noodles

4 scallions, thinly sliced

1 carrot, cut into matchstick-thin strips (or you can do like I do and just buy them that way because who wants to spend all that time cutting up carrots?????)

1/4 lb fresh snow peas, trimmed and cut diagonally in half

3/4 lb large shrimp, peeled and deveined (unless you like eating shrimp poo)

1. To make the dressing, whisk the mirin, vinegar, soy sauce, sugar, sesame oil, ginger, and garlic in a small bowl until blended. Set aside.

2. Bring a large pot of water to a boil. Add the noodles and cook until just tender, about 4 minutes. With a strainer or tongs, transfer the noodles toa large bowl of cold water to cool; drain. Reserve the cooking liquid.

3. Transfer the drained noodles to a large bowl. Stir in the scallions and carrot. Set aside.

4. Return the cooking liquid to a boil. Add the snow peas and boil until just bright green and almost tender, about 2 minutes. Transfer the snow peas to a colander with a slotted spoon or tongs; rinse under cool water and drain. Add the snow peas to the bowl with the noodles.

5. Cook the shrimp in the same pot of boiling water until just pink, about 3 minutes; drain. Rinse the shrimp under cold water; drain and transfer to the bowl with the noodle mixture. Toss the salad with the dressing to coat well. Serve at room temp or chilled.

1 1/4 cup = 1 Serving

Servings: 4

Weight Watchers Points per serving: 6

Cal 314

Fat 2g

Sat Fat 0g

Chol 101mg

Sod 481mg

Carb 54g

Fib 3g

Prot 23g

Calc 48mg


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Filed under Cooking, Weight Watchers Wednesday

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