Green tea soba salad with grilled shrimp

Time 35 minutes
Yields Serves 6
Green tea soba salad with grilled shrimp

Soy vinaigrette


Combine the vinegar, mirin, soy sauce and sesame oil in a small lidded jar and shake well to combine.

Salad and assembly


Heat the grill. In a large pot of rapidly boiling salted water, blanch the snow peas and carrots separately, about 30 seconds each. Drain and place them in an ice water bath to stop the cooking. When cool, drain and set aside.


In the same pot of boiling water, cook the soba noodles until foam rises to the top, about 30 seconds. Reduce the heat and simmer until noodles are tender but springy. Depending on the brand, this can take anywhere from 1 to 5 minutes; the only way to be sure is to taste.


When the noodles are done, pour them into a strainer and rinse under cold running water until the water runs clear. Toss the noodles to remove excess moisture and mix them lightly with 1 1/2 teaspoons olive oil. Set aside.


Place the shrimp in a mixing bowl and toss them lightly with 1 tablespoon olive oil and salt and pepper to taste. Grill the shrimp until cooked through, about 2 minutes per side.


In a large bowl, combine the noodles, snow peas, carrots, cucumbers and sprouts. Toss them with the soy vinaigrette and season to taste with salt and pepper.


Arrange the soba salad in the center of a plate and place the shrimp around the outside. Drizzle with balsamic vinegar.

From Kazuto Matsusaka at Beacon restaurant in Culver City.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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