I love how this dish comes together so quickly for a healthy, satisfying meal. It’s my secret for turning simple ingredients into a vibrant, restaurant-quality lunch in minutes.
My Favorite Quick & Healthy Soba Noodle Salad
I make this recipe because it perfectly balances fresh, crunchy vegetables with chewy noodles and a tangy, spicy sauce. It’s my go-to for a light yet filling meal that never fails to brighten my day.
Why you’ll love this recipe
- Incredibly Quick: Ready in about 10 minutes, perfect for a fast lunch or easy dinner.
- Healthy & Nutritious: Packed with protein, fiber, and fresh vegetables for a truly balanced meal.
- Meal-Prep Friendly: All components can be prepared ahead for quick assembly.
- Customizable: Easily adjust the spice level or swap in your favorite vegetables and proteins.
Ingredients:
For the Noodles & Protein:
- 80-100g high-fiber soba noodles
- 6-8 shrimp (about 80g)
- 1 tbsp cooking wine
For the Vegetables:
- 80g cucumber, julienned
- 50g carrot, julienned
- 100g mung bean sprouts
- 3-4 imitation crab sticks (about 60g)
For the Sauce:
- 15g minced garlic (5-6 cloves)
- 10g Thai bird’s eye chilies, sliced (2-3 chilies)
- 30ml light soy sauce (2 tbsp)
- 15ml Chinese black vinegar (1 tbsp)
- 15ml oyster sauce (1 tbsp)
- 1g salt (1 small pinch)
- 15ml olive oil (1 tbsp)
- 30-45ml cooled boiled water (2-3 tbsp)
- 5g chili powder (1 tsp)
- 8g white sesame seeds (1 tbsp)
For the Egg Ribbon:
- 2 eggs
- A small pinch of salt
Note: Having all your ingredients prepped and ready to go before you start cooking is the most important step I always take. This “mise en place” makes the 10-minute timeline possible.
Instructions:
Prep Ingredients: Julienne the cucumber and carrot. Slice the chilies and mince the garlic. Beat the eggs with a pinch of salt.
Cook Toppings: Bring a small pot of water to a boil. Blanch the crab sticks, bean sprouts and julienned carrot for 1-2 minutes until just tender. Remove with a slotted spoon and set aside. In the same water, cook the shrimp with 1 tbsp of cooking wine for 1-2 minutes until pink. Remove and set aside.
Make Egg Ribbon: Lightly oil a non-stick skillet over low heat. Pour in the beaten eggs and swirl to form a thin layer. Cook for about 1 minute per side until set. Roll up the cooked egg and slice into thin ribbons.
Cook Noodles: In a separate pot, cook the soba noodles according to package directions (usually 5-6 minutes). Drain and immediately rinse under cold water to stop the cooking and prevent sticking.
Make Sauce: In a small bowl, whisk together all the sauce ingredients: minced garlic, sliced chilies, soy sauce, vinegar, oyster sauce, salt, olive oil, water, chili powder, and sesame seeds.
Assemble: Place the cooled noodles in a bowl. Top with the blanched vegetables, shrimp, crab sticks (shredded), and egg ribbons.
Serve: Drizzle the sauce over everything and toss well to combine. Enjoy immediately.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prep all the components ahead. Store the cooked noodles, blanched veggies, protein, and sauce separately in airtight containers in the refrigerator for up to 2 days. Combine just before serving.
What can I use instead of shrimp?
Thinly sliced cooked chicken breast, baked tofu, or even edamame make great protein alternatives. You could also simply double the egg.
My noodles are sticky. How can I prevent this?
Be sure to use plenty of water when boiling the noodles and stir them occasionally. Rinsing them thoroughly in cold water after cooking is essential to remove excess starch and stop the cooking process.
Is there a gluten-free alternative for the soba noodles?
Check the package carefully, as many soba noodles are made with a blend of buckwheat and wheat flour. For a truly gluten-free option, look for 100% buckwheat soba or use rice noodles instead.
Refreshing Soba Noodle Bowl with Shrimp & Veggies
Ingredients
For the Noodles & Protein:
- 80-100 g high-fiber soba noodles
- 6-8 shrimp about 80g
- 1 tbsp cooking wine
For the Vegetables:
- 80 g cucumber julienned
- 50 g carrot julienned
- 100 g mung bean sprouts
- 3-4 imitation crab sticks about 60g
For the Sauce:
- 15 g minced garlic 5-6 cloves
- 10 g Thai bird's eye chilies sliced (2-3 chilies)
- 30 ml light soy sauce 2 tbsp
- 15 ml Chinese black vinegar 1 tbsp
- 15 ml oyster sauce 1 tbsp
- 1 g salt 1 small pinch
- 15 ml olive oil 1 tbsp
- 30-45 ml cooled boiled water 2-3 tbsp
- 5 g chili powder 1 tsp
- 8 g white sesame seeds 1 tbsp
For the Egg Ribbon:
- 2 eggs
- A small pinch of salt
Instructions
- Prep Ingredients: Julienne the cucumber and carrot. Slice the chilies and mince the garlic. Beat the eggs with a pinch of salt.
- Cook Toppings: Bring a small pot of water to a boil. Blanch the crab sticks, bean sprouts and julienned carrot for 1-2 minutes until just tender. Remove with a slotted spoon and set aside. In the same water, cook the shrimp with 1 tbsp of cooking wine for 1-2 minutes until pink. Remove and set aside.
- Make Egg Ribbon: Lightly oil a non-stick skillet over low heat. Pour in the beaten eggs and swirl to form a thin layer. Cook for about 1 minute per side until set. Roll up the cooked egg and slice into thin ribbons.
- Cook Noodles: In a separate pot, cook the soba noodles according to package directions (usually 5-6 minutes). Drain and immediately rinse under cold water to stop the cooking and prevent sticking.
- Make Sauce: In a small bowl, whisk together all the sauce ingredients: minced garlic, sliced chilies, soy sauce, vinegar, oyster sauce, salt, olive oil, water, chili powder, and sesame seeds.
- Assemble: Place the cooled noodles in a bowl. Top with the blanched vegetables, shrimp, crab sticks (shredded), and egg ribbons.
- Serve: Drizzle the sauce over everything and toss well to combine. Enjoy immediately.
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