Ginger Shrimp, Soba Noodle + Spinach Salad Recipe
Can every salad we make have noodles?
I can’t see you disagreeing for too long, especially after you sink your teeth into this one! This recipe came to me after basically craving everything at the same time after a weekend of traveling… you know I just wanted something healthy but filling but light but hearty but fresh but satisfying. Easy right? (just imagine being married to me, I’m a dream.)
Shrimp is an amazing protein because not only is it low in calories, high in protein and very reasonably priced, it cooks in basically five minutes. If you don’t have time for that — you are busy! But lemme just tell you this is the most satisfying meal I have had in a while.
It’s simple – all you have to do is blend up your marinade-that-turns-into-dressing, let your shrimp absorb some flavor, boil some noodles and chop up your veggies. Shrimp goes onto the stovetop for about 60-90 seconds per side… seriously!… and tofu – should you choose to include it – cooks in minutes. Dinner/lunch/snack is served. Enjoy!
Why You’ll Love This Ginger Shrimp Soba Noodle Salad
This recipe checks every single box — and then some. Here’s why it’s been a weeknight staple since 2016:
- 20-minute meal — shrimp cooks in under 5 minutes, soba noodles in 4.
- Naturally gluten-free — 100% buckwheat soba noodles are GF (just check your label).
- One dressing does double duty — the ginger marinade also becomes the salad dressing.
- High protein — shrimp + tofu makes this surprisingly filling.
- Serve warm or cold — perfect for meal prep or last-minute dinner.
GINGER SHRIMP, SOBA NOODLE + SPINACH SALAD
serves 3-4 as a main entree salad
- 1 lb. shrimp, peeled + deveined with tails removed
- 2 cups of spinach
- 2 bundles of soba buckwheat noodles
- 7 oz. extra firm tofu, drained + cut into 1 inch pieces
- 1 avocado, diced
- 1 jalapeño, sliced
- 1 shallot, sliced
- chopped cilantro, optional
- lime wedges for serving
First, make your marinade by combining all ingredients in a blender or food processor. Place half of marinade in a large ziplock bag with the shrimp; set aside the remaining half to dress the spinach. Let shrimp marinate in fridge for at least 10 mins.
Combine avocado, jalapeno, shallot and cilantro if using in a large salad bowl. Add in drained & rinsed soba noodles; set aside.
In a nonstick pan, heat 1 tbsp. oil & when hot, add in 1/2 of shrimp making sure not to overlap them. After 60-90 seconds, or when you start to see the sides of the shrimp turning white, flip them over and cook another 60 seconds. Remove from pan and cook second batch.
In same skillet as shrimp, season tofu with salt and pepper and sear the tofu on all sides until golden brown. Add to salad bowl.
When ready to serve, add in your spinach leaves to the salad and the remaining dressing; Toss to coat leaves and veggies. Add in cooked shrimp and serve warm or at room temperature!
Tips for the Best Ginger Shrimp Soba Noodle Salad
- Don’t overcook the shrimp — 2 minutes per side over medium-high heat is all you need. They should be pink and just curled.
- Rinse your soba noodles well — after cooking, rinse under cold water to stop cooking and prevent sticking.
- Make the dressing ahead — it keeps in the fridge for up to a week and gets better as it sits.
- Add the spinach right before serving — to keep it from wilting if you’re meal prepping.
- Serve at room temperature — this salad is just as delicious cold from the fridge or warm right off the stove.
Easy Substitutions
- No shrimp? Swap for chicken breast, salmon, or pan-seared tofu for a fully vegan version.
- No soba noodles? Rice noodles or udon work well — just adjust cooking time.
- No fresh ginger? Use 1 tsp ground ginger in a pinch, though fresh is strongly preferred.
- Make it nut-free — skip any sesame and use sunflower seeds for crunch.
- Add more veggies — shredded purple cabbage, edamame, or shredded carrots all work great.
How to Store & Meal Prep
Store leftovers in an airtight container in the fridge for up to 3 days. Keep the dressing separate if meal prepping to prevent the noodles from absorbing it all. To reheat, warm in a skillet over medium heat with a splash of water or soy sauce — or enjoy cold straight from the fridge. For more on the nutritional benefits of soba noodles, Healthline has a great breakdown.
Frequently Asked Questions
Are soba noodles gluten-free?
100% buckwheat soba noodles are naturally gluten-free, but many brands blend in wheat flour. Always check the label — look for brands that list only buckwheat as the ingredient.
Can I make this shrimp soba noodle salad ahead of time?
Yes! Cook everything and store it in the fridge. Just keep the dressing on the side and add fresh spinach right before serving to keep everything fresh.
What does the ginger dressing taste like?
It’s savory, slightly sweet, and zingy — with fresh ginger, soy sauce (or tamari), rice vinegar, and a touch of sesame oil. It doubles as a marinade for the shrimp and a dressing for the salad, so you get double the flavor in every bite.
Is this recipe spicy?
As written, it’s not spicy. If you love heat, add a pinch of red pepper flakes or a drizzle of chili oil when serving.
More Asian-Inspired Recipes You’ll Love
If you loved this soba noodle salad, you’ll want to try these next: our Peanut Chicken & Asian Slaw Bowls are another weeknight staple, and the Hibachi-Style Chicken & Veggies are always a crowd-pleaser. Craving something lighter? The Low-Carb Dan Dan Noodles are a must-try.
I tried it. Frankly, it is more delicious than I thought.