When summer heat becomes unbearable, nothing beats the cooling relief of buckwheat noodles. This vibrant salad combines chilled soba noodles with plump shrimp, crisp veggies and a tangy dressing that instantly refreshes – making it the ultimate hot-weather meal.
Why This Salad Beats the Heat
- Temperature Therapy: Iced noodles provide instant refreshment
- Flavor Fireworks: Sweet, sour, and spicy notes dance in harmony
- Nutrition Powerhouse: Packed with fiber, protein, and antioxidants
1.Prepare the Tomato and Onion Marinade
Dice 1/2 tomato (peeled) and 1/4 purple onion, then chop 1 cilantro stalk into small pieces. Add 2 tbsp soy sauce, 2 tbsp aromatic vinegar, 1 tbsp sesame oil, 1/4 tsp white sugar, 1/4 tsp salt, and 1/2 tsp white sesame seeds. Mix well and let marinate for 15 minutes.
2. Cook the Shrimp
Peel and devein 6 shrimp, leaving the tails intact. Bring a pot of water to a boil, then add 1 scallion knot, 2 slices of ginger, 1/2 tbsp cooking wine, and 1/2 tsp salt. Add the shrimp and blanch for 40 seconds over high heat before removing. 
3. Blanch the Spinach
In another pot of boiling water, add 1/2 tsp salt and 1 tbsp cooking oil. Add 80g spinach and blanch for 30 seconds over high heat, then remove.
4. Make the Egg Strips
Beat 1 egg with a pinch of salt. Heat a non-stick pan over low heat, lightly coat with oil, then pour in the egg mixture to form a thin omelette. Cook each side for 30 seconds, then remove and slice into strips.
5. Cook the Buckwheat Noodles
Boil a handful of buckwheat noodles in water over medium heat for 2 minutes until cooked. Drain (optional: soak in ice water for a chewier texture).
6. Assemble the Dish
Place the noodles in a bowl. Arrange the egg strips, spinach, shrimp, 1/2 cucumber (julienned), and the marinated tomato-onion mixture around the noodles. To the remaining marinade, add 1 chopped bird’s eye chili (optional for spice lovers). Drizzle the sauce over the noodles before serving.
