• 1/3 cup soy sauce
  • 2 tablespoons sugar
  • 2 teaspoons minced garlic
  • 3 tablespoons sesame oil
  • 1 teaspoon Sriracha sauce (found in the Asian food section)
  • ¼ cup oil
  • ¼ cup chopped green onions
  • 1 lb. thin spaghetti noodles (cooked and drained)
  • ¼ cup cilantro, chopped
  • 1 cup grape tomatoes, sliced in half
  • ½ cup celery, coarsely chopped
  • ½ cup carrots, coarsely chopped
  • 1 cup fresh mushrooms, coarsely chopped
  • 2 cups shrimp (small, tails off, deveined)

A cool and hearty salad that is perfect for these hot days
Tales of the Dinner Belle
By Brenda Stanley
When the weather heats up, a hot meal isn’t always appetizing. Salads are great, but not always filling. But I’ve found one that is not only refreshing, but hearty. My Shrimp Soba Salad has lots of veggies in a tasty and tangy sauce. The noodles make this dish satisfying, but because it is prepared in advance and then chilled, it really fits the bill when you’re looking for the perfect dish to serve when the temperatures are nearing triple digits. Because this dish needs time to marinate, it is good in the fridge for several days. It is very simple to make, my only real caution is to make sure you don’t overcook the shrimp. You want them tender, not dry and tough. You can also add some variety by substituting other veggies. The more the merrier and I love to see all the vivid color.
Belle’s Shrimp Soba Salad
1/3 cup soy sauce
2 tablespoons sugar
2 teaspoons minced garlic
3 tablespoons sesame oil
1 teaspoon Sriracha sauce (found in the Asian food section)
¼ cup oil
¼ cup chopped green onions
1 lb. thin spaghetti noodles (cooked and drained)
¼ cup cilantro, chopped
1 cup grape tomatoes, sliced in half
½ cup celery, coarsely chopped
½ cup carrots, coarsely chopped
1 cup fresh mushrooms, coarsely chopped
2 cups shrimp (small, tails off, deveined)
In a small bowl, mix together the soy sauce, sugar, garlic, sesame oil, Sriracha, oil, and green onions. In a large bowl, mix together the cooked noodles, cilantro, tomatoes, celery, carrots, and mushrooms. Boil the shrimp just until it turns pink. Drain and rinse with cold water. Add to the veggies. Pour the sauce over top and mix well. Cover the bowl with plastic wrap and chill for at least 2 hours. Serve with a slotted spoon.