Japanese Salad

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.

Cooking Method: Baking, Boiling

Cuisine: Japanese

Courses: Salads

Difficulty: Advanced

Servings: 4

Calories: 251.2

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. 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.

Directions

1
Preheat oven to 350°F (175°C). Spread sesame seeds on a cookie sheet and toast in the oven until fragrant and lightly golden, about 5-7 minutes. Watch closely to prevent burning. Set aside to cool.
2
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.
3
Transfer the drained linguine to a large mixing bowl.
4
Add the cooked shrimp and thinly sliced green onions to the bowl with the linguine. Toss gently to combine.
5
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.
6
Add the sliced mushrooms to the skillet and sauté until they are tender and have released their moisture, about 5 minutes.
7
Add the sautéed mushrooms to the bowl with the shrimp and linguine.
8
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.
9
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.
10
While the salad chills, prepare the egg garnish. In a separate small bowl, beat the eggs and stir in the crumbled seaweed.
11
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.
12
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.
13
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 servings

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.

Read it online: https://www.chefs-mate.com/recipe/japanese-salad/