This Japanese-style cold noodle salad is a refreshing and protein-packed dish perfect for warm weather or light lunches. It combines tender linguine with plump shrimp and earthy mushrooms, all tossed in a fragrant dressing made from soy sauce, sake, sesame oil, and fresh ginger. The addition of thinly sliced green onions and crispy seaweed adds texture and a subtle umami depth. Chilling the salad allows the flavors to meld beautifully, resulting in a harmonious blend of savory, sweet, and tangy notes. It’s an easy recipe that feels elegant yet approachable, making it a great choice for potlucks, picnics, or a quick weeknight dinner. Serve chilled for the best flavor experience.
Japanese Salad
Description
This Japanese-style cold noodle salad is a refreshing and protein-packed dish perfect for warm weather or light lunches. It combines tender linguine with plump shrimp and earthy mushrooms, all tossed in a fragrant dressing made from soy sauce, sake, sesame oil, and fresh ginger. The addition of thinly sliced green onions and crispy seaweed adds texture and a subtle umami depth. Chilling the salad allows the flavors to meld beautifully, resulting in a harmonious blend of savory, sweet, and tangy notes. ItâÂÂs an easy recipe that feels elegant yet approachable, making it a great choice for potlucks, picnics, or a quick weeknight dinner. Serve chilled for the best flavor experience.Ingredients
Directions
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Bring a large pot of salted water to a boil. Add the broken linguine and cook until tender but still firm, about 8-10 minutes. Drain the pasta, rinse under cold water to stop the cooking process, and let it dry thoroughly.
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Transfer the drained linguine to a large mixing bowl.
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Add the cooked shrimp and thinly sliced green onions to the bowl with the linguine. Toss gently to combine.
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In a small bowl, whisk together the sesame oil and olive oil. Heat about 2 tablespoons of this oil mixture in a skillet over medium heat.
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In another small bowl, blend the soy sauce, sake (or white wine), toasted sesame seeds, grated ginger, pressed garlic, and the remaining oil mixture. Pour this dressing over the salad ingredients.
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Toss the salad thoroughly to coat all ingredients evenly with the dressing. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld.
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While the salad chills, prepare the egg garnish. In a separate small bowl, beat the eggs and stir in the crumbled seaweed.
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Lightly oil a non-stick skillet and place over medium-low heat. Pour in about 1/4 of the egg mixture, spreading it evenly to form a thin omelet or crepe.
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Cook the egg mixture until it loosens from the pan and is set on the bottom. Carefully turn it over and cook briefly until just set. Transfer to a cutting board. Repeat with the remaining egg mixture to make more thin egg sheets.
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Once the salad has chilled, give it a final toss. Slice the cooked egg sheets into thin strips and sprinkle over the top of the salad before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 251.2kcal
- % Daily Value *
- Total Fat 11.1g18%
- Saturated Fat 1.6g8%
- Cholesterol 230.0mg77%
- Sodium 476.7mg20%
- Total Carbohydrate 6.8g3%
- Dietary Fiber 2.7g11%
- Sugars 1.2g
- Protein 34.0g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
