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Cold buckwheat noodle bowl topped with broiled shrimp coated in herbs, served with shredded carrots, cucumber matchsticks, green onions, cilantro, and lime wedges, alongside a small bowl of dark dashi-soy dipping sauce.

Chimichurri Shrimp with Cold Soba

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Servings: 5
Course: dinner, lunch, Main Course
Ingredients Method

Ingredients
  

NOODLES & VEGETABLES
  • 1 package buckwheat soba noodles
  • 1 cucumber julienned
  • 1 carrot coarsely shredded
  • 2 limes cut into wedges
  • Cilantro finely chopped (for garnish and chimichurri)
  • Green onions thinly sliced (for garnish and chimichurri)
  • Sesame seeds for garnish
  • Wasabi for serving
DIPPING SAUCE
  • 1 cup dashi
  • 1/2 cup soy sauce
  • 2 tablespoons sake
  • 1/4 cup mirin
  • 2 cloves garlic grated
  • 1 jalapeño thinly sliced
SHRIMP
  • 1 pound raw shrimp peeled and deveined
MARINADE
  • 2 tablespoons preserved lemon small dice
  • 2 tablespoons shallot finely diced
  • 2 cloves garlic minced
  • 1 tablespoon honey
  • 1 tablespoon champagne vinegar
  • 1 tablespoon Thai chili paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
CHIMICHURRI-STYLE SHRIMP SAUCE
  • 1/4 cup cilantro finely chopped
  • 2 tablespoons green onions thinly sliced
  • 1 tablespoon shallot finely diced
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Method
 

  1. Start by prepping everything so the cooking process is smooth. Finely chop cilantro and slice green onions, shred carrots, julienne cucumber into long noodle-like strips, and cut limes into wedges.
  2. Mix dashi, soy sauce, sake, mirin, grated garlic, and jalapeño for the dipping sauce. Store chilled until serving.
  3. For the shrimp, keep them cold while prepping, then peel and devein. Toss with preserved lemon, shallots, garlic, honey, vinegar, chili paste, salt, and pepper. Let marinate 10–15 minutes only.
  4. Broil shrimp on a high oven rack for up to 8 minutes until fully cooked, keeping the oven slightly open with ventilation. Once done, immediately toss the shrimp in a quick herb mix of cilantro, green onion, shallot, olive oil, salt, and pepper.
  5. Cook buckwheat noodles according to package directions, then rinse under very cold water to stop cooking. Keep chilled briefly if needed but avoid letting them sit too long or they will lose texture.
  6. To serve, layer noodles in a bowl, add cucumber, carrots, and shrimp, then serve with dipping sauce and fresh lime wedges.