Noodle salads are a refreshing way to enjoy a more substantial salad during the summer. I grew up eating all sorts of noodle salads - a staple in Vietnamese cuisine. My mom would make everything from lemongrass beef, the classic grilled pork, to even pork belly submerged in fish sauce. I know that sounds weird, but trust me - it's DELICIOUS.
Over the years, I decided to play around with different noodle flavors and use various kinds available. Soba is one of my favorite noodles to use because of the nutty flavor and it's also healthy, to boot! I've made a soba noodle stir fry on my Youtube channel, giving it a Korean flare, but today I am giving it a California fusion flavor, using fresh mangoes, kale, and shrimp to spice up our noodle salad!
Here is the video tutorial:
Full Recipe below
Shrimp Marinade:
2 tbsp Soy Sauce
1 tbsp Honey
1 tbsp Olive Oil
1 tbsp Lime Juice
2 tsp Minced Ginger
3 cloves Minced Garlic
1 lb Shrimp (deveined, peeled)
In a bowl, combine all ingredients and marinate for 15 minutes
Salad Ingredients:
1 Champagne Mango, peeled & sliced
1 Red Bell Pepper, thinly sliced
3 leaves Dino Kale, chopped
1 cup chooped Purple Cabbage
2 stalks Green Onions, chopped
1/2 cup chopped Cilantro
Salad Dressing:
1/4 cup Lime Juice
2 tbsp Soy Sauce
1 tbsp Honey
2 tsp Minced Ginger
1/4 tsp Sesame Oil
2 tbsp Olive Oil
Salt & Pepper to taste
Boil 2 bundles soba noodles. Cook 4 minutes then drain and cool.
Cook shrimp in a cast iron pan with Olive Oil for 3 minutes, flip, and finish cooking 1 minute.
In another bowl, add dressing ingredients together and mix well.
Toss the prepped veggies together with cooled soba noodles, saving the mangos for later so they don't bruise. Add dressing, making sure everything is coated.
Transfer to plate and garnish with additional sliced mango.
