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Thai-Style Soba Noodle Salad

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“A Thai recipe that blends the texture of soba noodles with the bold flavors of fish sauce, chilies, ginger and jalapenos. Here's a note from The key to making this salad work is not overcooking the soba. Soba noodles, made from whole grain buckwheat, have a great bite, but if you overcook them they can get unpleasant quickly. To avoid this, cook the soba for 4 minutes and start checking them for doneness every 30 seconds afterwards.”

Ingredients Nutrition


  1. Mix the fish sauce, tamarind, soy sauce and chili flakes. This will form the sauce that will give the salad its flavor; allow time to mellow in the open air.
  2. Bring a pot of salted water to a boil and add the soba noodles; cook for 4 minutes (if not done, continue checking every 30 seconds); when the soba is just al dente, drain and spray with cold water; set in a colander to drain completely.
  3. In a skillet with high sides, add the vegetable oil and let it get very hot over medium-high heat; add the jalapeno and sauté for 3 minutes; add the ginger and sauté for 30 seconds; add the broth and continue cooking the ginger and jalapenos until the broth is gone (evaporates).
  4. Next, put the shrimp in the skillet and cook for 2 minutes, or until they start to turn pink; pour in the sauce and continue to cook until the shrimp are completely cooked.
  5. Toss the noodles in the skillet; stir to coat and serve immediately.

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