Shrimp Soba Noodle Salad [RECIPE]

Be Fit Basics: Shrimp Soba Noodle Salad
Adapted from

1 (8 oz.) package of soba (buckwheat) noodles
1¼ cup frozen shelled edamame (soybeans)
2 large carrots, peeled and cut into bite-sized strips
2 scallions, sliced
2 tbsp chopped fresh cilantro
½ a jalapeño, seeds removed and finely diced
2½ tbsp olive oil, divided
1 pound raw shrimp, peeled and deveined
2 tbsp orange juice
juice of 1 lime
1 tbsp reduced-sodium soy sauce
1 tbsp dark sesame oil

In a medium saucepan, boil the noodles (in water) for 7 minutes and then add the frozen soybeans; cook about 1 or 2 minutes more, or until the soybeans are heated through and the noodles are done.  Use a colander to strain out the water; place noodles and beans in a large bowl and add carrots, scallions, cilantro, and jalapeño.

Heat a large skillet over medium high heat; add 1½ tbsp of olive oil to the skillet and cook the shrimp 1 to 3 minutes or until they turn pink (turn the shrimp halfway through, so they cook evenly).  Place cooked shrimp in the bowl with the noodles.

In a small bowl, combine orange juice, lime juice, soy sauce, sesame oil, and remaining 1 tbsp olive oil.  Drizzle over noodle mixture and toss well to combine.


-Use less jalapeño if you prefer milder flavors.  (Leave in the seeds if you like spicy foods.)

Yield: 4 servings


CALORIES: 500 calories
SODIUM: 460 mg
FIBER: 7 g
FAT: 16 g
SAT FAT: 2 g

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Emily Gelsomin is a Clinical Nutrition Specialist at Massachusetts General Hospital. As a registered dietitian, she counsels medical nutrition therapy on an outpatient basis and works extensively with the hospital's employee wellness program, Be Fit. She is also a freelance food writer and is currently pursuing her master's degree in Gastronomy, a multi-disciplinary food studies program that examines the holistic role of food in historical and contemporary societies, at Boston University.

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