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.) Ty and I crave Asian food everydamnday because… well folks it’s unsurpassable. The sauces! The spice! The crunch! The slurpability! So naturally when trying to check off an excessive amount of boxes, I turn to the superior Asian cuisine.
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 say this: a wise woman once said “You have the same number of minutes in your day as Beyonce.” Now let’s make time for this meal!
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!
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!
I tried it. Frankly, it is more delicious than I thought.