Shrimp and Soba Noodle Salad



  1. 1/2 pound soba noodles
  2. 2 bay leaves
  3. 1 tablespoon whole peppercorns
  4. Salt
  5. 1 lemon, halved
  6. 1 pound large shrimp, shelled and deveined
  7. Ice water
  8. 1/4 cup rice wine vinegar
  9. 2 tablespoons light miso paste
  10. 1 1/2 teaspoons sugar
  11. 1 teaspoon Asian sesame oil
  12. 1/3 cup canola oil
  13. Freshly ground pepper
  14. 2 tablespoons chopped pickled ginger
  15. 1/2 cup chopped scallions
  16. 1 large unpeeled European cucumber—halved lengthwise, seeded and cut into matchsticks
  17. 1 red bell pepper, finely chopped
  1. Bring a large saucepan of salted water to a boil. Add the soba noodles and cook over high heat, stirring occasionally, until al dente, about 5 minutes. Drain and let cool under cold running water, then drain again.
  2. In the same saucepan, combine 2 quarts of water with the bay leaves, peppercorns and 1 tablespoon of salt. Squeeze in the juice from the lemon, add the lemon halves and bring to a boil. Add the shrimp and cook over moderately high heat until pink throughout, 3 to 4 minutes. Drain the shrimp and plunge them into a bowl of ice water to cool. Drain the shrimp again and pat dry.
  3. In a small bowl, combine the rice vinegar with the miso, sugar and sesame oil. Whisk in the canola oil and season with salt and pepper. Stir in the pickled ginger. Toss the shrimp with 1/4 cup of the dressing. In a large bowl, gently toss the noodles with the scallions, cucumber and bell pepper. Add the remaining dressing and toss gently to coat. Transfer the soba salad to a platter and top with the shrimp.
Make Ahead
The recipe can be prepared up to 1 day ahead. Refrigerate the soba noodles, shrimp and dressing separately. Toss together and serve at room temperature.