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This buckwheat noodle salad with shrimp is here to make all your other salads jealous. With buckwheat noodles stealing the spotlight, tender morels, and sweet green peas, it’s a salad that will feel you up.
We’re serving it cold, but you can warm it up if you’re feeling extra. The creamy miso-tahini vinaigrette is the flavor bomb that makes everything sing.
The Japanese people have been enjoying buckwheat noodles, known as the soba noodle, for eons as buckwheat is an ancient grain/seed. Buckwheat is gluten-free and it is good news for anyone that is on a gluten-free diet.
When buying buckwheat noodles check the label to make sure they are made with 100% buckwheat flour as many manufacturers mix buckwheat and wheat flour. Buckwheat noodles can be found in most grocery stores or Asian markets or online.
The buckwheat seed is milled into flour which can be used to make not only noodles but pancakes and baked goodies. We recently posted a savory chorizo tart with the pastry crust made from 100% buckwheat flour.
If you like this recipe, try our glass noodle salad.
Buckwheat noodles can also be substituted for traditional wheat pasta and have about half the calories and more protein than traditional wheat pasta. Be creative and try them with a variety of sauces, add them to a stir-fry or soups and casseroles.
This chilled salad includes spicy, succulent shrimp, fresh morel mushrooms and sweet green peas. The creamy-smooth miso-tahini dressing with it’s is tangy, nutty flavor is super easy to prepare. Tahini has many uses besides hummus and this miso-tahini vinaigrette can be used as a marinade for fish or slathered on slices of eggplant or drizzled over steamed veggies.
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Check out these other gluten-free recipes:
Strawberry Pie with Chocolate Teff Crust
Seared Sea Scallops, Snow Peas and Soba Noodles
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Buckwheat Noodle Salad with Shrimp
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Ingredients
For the Salad:
- 4 ounces dry buckwheat noodles, (1 bundle)
- 1 pound medium shrimp, about 20 p/pound
- 2 tablespoons olive oil
- 2 tablespoons hot chili oil
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- 10 ounces green peas, thawed if frozen
- 6 ounces morel mushrooms, rinsed and brushed clean
- Fresh pea shoots for garnishment
For the Miso-Tahini Vinaigrette:
- 3 tablespoons white miso
- 3 tablespoons tahini paste
- 1 garlic clove, grated
- ½ cup rice vinegar
- ¼ cup vegetable oil
- 1 tablespoon honey
- salt
Instructions
For the Salad:
- Cook buckwheat noodles according to the package instructions. Drain and rinse with cold water and set aside.
- In a large skillet, over medium heat, add the olive oil, chili oil and red pepper flakes and when it has heated add the shrimp, sprinkle with the salt and cook, stirring constantly until the shrimp have turned bright pink and almost closed. Transfer to a plate lined with a paper towel and allow to cool.
- Bring a medium saucepan of salted water to a boil over medium-high heat. Prepare a bowl of ice water and reserve. Add the thawed green peas to the boiling water and cook just until tender and bright green, about 1 minute. Scoop out the peas with a small strainer or slotted spoon and place into the prepared ice water for 10-15 seconds to chill. Remove the chilled peas and place on paper towels to drain. Repeat the process with the morel mushrooms, cooking them 30-45 seconds.
- Arrange the noodles on 4 individual chilled salad plates and add equal portions of the shrimp, morels and peas. Garnish with the fresh pea sprouts, pour on the vinaigrette and serve.
For the Miso-Tahini Vinaigrette:
- In a small dish, add the miso, tahini paste and garlic, mash together until smooth. With a whisk, slowly add the vinegar and oil and honey. Continue to whisk until the vinaigrette is smooth and creamy. This vinaigrette can also be made in a blender or a Mason pint jar and will keep refrigerated for up to 2 weeks.
Notes
- Nutrition Value is based on 1 tablespoon vinaigrette per serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I love soba noodles, and those morels! This is a spectacular dish, but so clean and simple 🙂
Hi, Sue….And, those soba noodles are gluten-free so that is an extra bonus. 🙂
I’m sure everyone tells you this but your photos are STUNNING. This looks so wholesome and virtuous 🙂 great recipe 🙂
Hi, Emma, thank you for your photo comments, it has been a journey. This buckwheat, noodle and shrimp salad is delicious and I also love it as a hot dish. 🙂
ooh! the noodle salad looks absolutely scrumptious!
Hi, Priya….this is a great salad hot or cold. Thank you for the comment. 🙂
This looks like you gave so much thought to it. From the flavours you used to the arrangement of your subject in the photograph, amazing!
Hi, Evan….This is a delicious salad or hot dish. Thanks for the kudos 🙂
A cold dinner sound excellent to me right now! And I love the flavors you have here, with the shrimp and the buckwheat noodles and the nice, thick tahini dressing. Yum.
Hi, Annemarie….Oh, yes, this buckwheat noodle salad with shrimp is a great summer salad. Or, any season for that matter. It is also wonderful served warm. 🙂
Every time I see morel mushrooms, I am reminded of the stories my friends and family tell me from around Seattle. I guess they are so highly coveted that there is essentially a mushroom mafia, and if you are caught trying to collect them in someone else’s territory, you could find yourself gravely injured! So crazy! But I understand why, because morel mushrooms are amazing, and I bet they are spectacular in this dish!
Thanks, Karly….Yes, these morel mushrooms are wonderful. I have also heard that mushroom story but in regard to chanterelle mushroom hunting. 🙂
Wow your photos are incredible! This recipe sounds delish too, I love buckwheat noodles but haven’t really cooked with them at home, so I’m looking forward to trying. Morel mushrooms look so interesting but I’m not sure I can get them in my area, what other mushroom varieties would you recommend? 🙂
Hi, Laura…thanks for the nice comments. If you are not able to find morel mushrooms in your area a good substitute would be whole baby crimini mushrooms. I hope you enjoy this dish as much as I do. 🙂
Gorgeous pictures!! I wish I could just pluck this straight off the screen and eat it!
Thank you, Renee! This was delicious 🙂
I love buckwheat noodles! They’re a bit harder to find than other noodles, but they’re worth looking for! This looks amazing.
Hi, Kylee….If you have an Asian market locally, or even an international section of your grocery store you should be able to find the buckwheat noodles. If they are not 100% buckwheat they are still delicious but if you are going gluten-free search out the 100% buckwheat noodles. 🙂
Morel mushrooms always look so great, don’t they? And taste even better! This is such a nice dish — just loads of different flavor and textures, all working together so nicely. Good stuff — thanks.
Thanks, John, yes a lot of different flavors and textures here and all so good 🙂