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Soba Noodle Salad

This is one of my favorite Lunch “Al Desko” meals: only one pan is needed and it can be adapted to whatever protein and veg you have available. It can be eaten hot or cold, keeps in the fridge for many days, and transports well.

Tip: The prawns can easily be swapped out for tofu, beef, calamari, octopus, chicken, or cooked eggs. If using the shrimp, I prefer the small to medium sized ones as you will get more fork/chopsticks full of seafood in the meal than using larger ones.

Makes 3-4 meals


  • shrimp/(UK: prawns): 400-600 g/14-20 oz small to medium size
  • soba (buckwheat) noodles: 1 package, normally 320-400 g/11-14 oz
  • oyster sauce: 4 Tb
  • soy or tamari sauce: 1 Tb
  • mirin: 1 Tb
  • sriracha: 1 tsp (optional)
  • oil (for cooking the veg): 2 tsp
  • red bell pepper: 1 pepper, thinly sliced
  • mushrooms: about 125 g/4-5 oz, sliced
  • ginger: about 10 g, 1 in/2.5 cm long piece, finely grated with skin on
  • garlic: 1 clove, finely grated
  • edamame: about 100 g/3.5 oz
  • sesame oil: 1-2 Tb depending on your preference
  • lime: zest and juice of 1 lime
  • fresh cilantro/coriander: 1 handful, finely chopped
  • sesame seeds: 1 Tb


  1. Make the sauce: Combine the oyster sauce, soy, mirin, and sriracha in a small bowl
  2. Cook the shrimp and noodles. Bring about 1.5 liters/quarts of water and 1 Tb of salt to just barely boiling in a wok or very deep pan. Add the shrimp and cook for about 2 minutes or until turning fully pink. Remove the shrimp and add the noodles. Cook for 4 minutes, then remove to a fine colander to drain. Drain out the water and bring the pan back to medium-high heat.
  3. Cook the veg. Add 2 tsp of oil to the pan and allow to heat. Add the peppers and mushrooms and cook for 3 minutes, then add the garlic and ginger and cook for another 2-3 minutes. Remove the pan from the heat.
  4. Mix ingredients together. To the veg, add the noodles, shrimp, sauce, lime juice and zest, sesame oil, and edamame.
  5. Serve. Add sesame seeds and shrimp just before serving. Note: the shrimp are added last as they tend to sink to the bottom of the bowl and not blend in with the noodles. Eat warm or cold. If you are eating portions the next day, refresh with a squeeze of lime juice.