Happy Sunday, friends! This past week was extremely hot and humid in Boston, so it feels fitting that we’re entering a week of summery pasta salads. Not going to lie, I didn’t purposely fill this next week with pasta salad recipes; it just kind of happened as I got more and more excited about summer pastas, but now that’s what we’re doing!
This chilled soba noodle salad isn’t your typical pasta salad, though. It’s a chilled noodle salad that combines crunchy chili walnuts with saucy shrimp, crisp veggies, and sticky soba noodles. Each element comes together to create a truly unique, seriously delicious meal that can be served for dinner, for hosting, or at summer gatherings. Prep it ahead to make things even easier!
There are three main components:
Chili Walnuts
Walnuts tossed in coconut aminos and a chili-garlic spice mix get toasted in a skillet and coated in honey. I promise they’re worth pulling out the pan for, and you’ll use it again for the shrimp. Also, walnuts are a good source of omega-3 fatty acids!
Spicy Garlicky Shrimp
In the same skillet, a pound of shrimp is quickly sauteed (I love shrimp in the summer since it’s so quick!), then covered in honey-garlic sauce. This way, the sauce can thicken slightly, flavor the shrimp, and afterward become the dressing for the salad.
Noodles & Veg
The base of the salad consists of cooked soba noodles (which you can substitute as needed, but it’s reallyyyy good with soba!) and thinly sliced veggies. This is where you can let the farmer’s market inspire you, but I suggest bell peppers, carrots, jalapeño, and green onion. Be sure to slice everything very thinly for a gentle crunch!
Complete recipe below!
chilled soba noodle salad with chili walnuts and shrimp
serves 4 | prep time: 20 minutes | cook time: 20 minutes
gluten-free, dairy-free, pescatarian-friendly
INGREDIENTS
For the sauce
1/3 cup coconut aminos (can substitute low-sodium tamari or reduced-sodium soy sauce)
2 tablespoons raw honey
1 tablespoon chili garlic sauce (can substitute sriracha)
1 tablespoon toasted sesame oil
juice of 1 lime (about 3 tablespoons)
For the Chili Walnuts
1 cup raw walnuts
2 tablespoons coconut aminos (can substitute low-sodium tamari or low-sodium soy sauce)
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon red pepper flakes
1 tablespoon olive oil
1 tablespoon raw honey
For the Shrimp
1 pound medium peeled and deveined shrimp, thawed if frozen
kosher salt
For the Salad
10 ounces gluten-free soba noodles
2 large carrots, peeled and very thinly sliced
1 red bell pepper, cored and very thinly sliced
1 jalapeño pepper, seeded and very thinly sliced (optional)
4 green onions, thinly sliced
roughly chopped Thai basil leaves
roughly chopped mint leaves
sesame seeds, for topping (optional)
INSTRUCTIONS
Make the sauce: In a small jar or bowl, whisk together the coconut aminos, honey, chili garlic sauce, toasted sesame oil, and lime juice. Set aside.
Coat the walnuts: Add the walnuts to a medium sized bowl and toss with the coconut aminos, chili powder, garlic powder, onion powder, and red pepper flakes until evenly coated.
Toast the walnuts: Heat the olive oil in a large skillet over medium-low heat until shimmering. Add the walnuts in a single layer and toast in the skillet until lightly browned and fragrant, stirring constantly to prevent burning, 3 to 5 minutes. Stir in the honey until it coats the walnuts (this happens quickly, all in about 15 seconds!), then remove from the skillet and set aside on a plate.
In the same skillet, increase the heat to medium-high and add the shrimp in a single layer (add an additional drizzle of oil to the pan if needed). Cook without disturbing until lightly browned and opaque, 2 to 3 minutes, flip, and cook another 2 to 3 minutes. For frozen pre-cooked shrimp: Follow the same instructions but reduce cook time to 1 to 2 minutes per side. Toss with a pinch of salt and pour in the sauce. Bring to a simmer and cook until slightly reduced, about 3 minutes. Remove from heat and cool for about 10 minutes.
Meanwhile, bring a pot of salted water to a boil and cook the soba noodles according to package instructions. Drain and rinse with cold water (toss with a drizzle of sesame oil to prevent sticking, if not ready to assemble yet).
Assemble the salad: Add the cooked soba noodles to a large mixing bowl along with the carrots, bell pepper, jalapeño pepper (if using), and green onion. Carefully transfer in the cooked shrimp and all of the sauce from the skillet, plus the chili walnuts, and toss to combine.
Chill in the refrigerator until serving (or enjoy immediately) and top with Thai basil, mint, and sesame seeds (if using).
STORE IT: Refrigerate in a sealed container for up to 3 days.
recipe notes
If you plan to prep this one ahead of time, you can leave the walnuts on the side (they’ll last in a sealed container in a cool, dry place for up to 5 days), then incorporate them into the chilled salad before serving.
Shrimp: Swap for two 14-ounce blocks of extra-firm tofu, diced into 1/2-inch cubes. Cook in a skillet the same as the shrimp! You can also use chicken breast or thighs, diced into small cubes. Chicken will take longer to reach 165ºF, about 4 minutes on each side, depending on the thickness.
Walnuts: Swap for almonds, pecans, or sunflower seeds.
Chili garlic sauce: Swap for sriracha, or omit for no spice.
Carrots and bell peppers: Swap for sugar snap peas or snow peas, mushrooms, broccoli… pretty much any thinly sliced veg works!
what I’m prepping
Peach Crisp Baked Oats: No secret peaches are my favorite summer fruit, and I’m so ready for them to be fully in season! These peach crisp baked oats give dessert-for-breakfast vibes—or serve them for a dessert with a scoop of vanilla ice cream, no rules in summertime!! This recipe is also part of the june meal prep plan.
Ricotta, Pesto, and Corn Pasta Salad: In case you haven’t heard, we’re having a pasta salad summer, and I’ve been in full-blown recipe testing mode, getting ready to share this new one! Coming to your inbox this Friday, this might just be the pasta salad of the summer 👀 Make sure you’re subscribed!
what I’m loving
Embroidered tanks: I will be absolutely living in these tanks this summer—for less than $10, you really can’t beat it. I’m currently loving the cherry print (of course), and had to snag the dog too.
Coffee pods: The JEG team is currently obsessed with the Cometeer coffee pods; it’s so smooth but strong. We’ve tried it both ways (hot or iced), and it was a 10/10. The coffee concentrate is flash frozen at peak freshness, so you just melt it in water or milk for your morning cup. Brian (a coffee snob, lol) loves it too!
what I’m recommending
Experiment Sale: I (happily) noticed that one of my favorite skincare brands is doing a sale this weekend, so I want to recommend it! Every night for about 6 months, I’ve been using the Super Saturated Serum, Molecular Mesh Moisturizer, and Softwear Lip Balm. Y’all, it is amazing. The whole site is 25% off just through the end of the day today, and they sell my faves in a set that’s less than $50 right now.
June Baby: This one is a rec from Kate Eats Goood! I love a book set in a summer town and need something that’s easy to bring along on weekend and day trips this month. If you read it—no spoilers!! I’m only a few chapters in, but loving it so far!
I hope you all have a great Sunday! Let me know if you prep this week’s noodle salad or any from the meal prep plan or dinner plans—don’t forget to send pics in our chat. See ya Wednesday for a very seasonal summer pasta salad!
Cool soba noodles in summer is such a great dish. Love that you can make it ahead too! I can’t wait to try!💛
This was 20/10!!!