A delightful Japanese-inspired noodle salad with a tangy marinade, perfect for a light meal or side dish.
Combine rice vinegar, soy sauce, sugar, salt, and grated ginger in a mixing bowl. Whisk until the sugar dissolves.
Use fresh ginger for a more vibrant flavor in the marinade.
Cook the soba noodles in boiling water according to the package instructions. Drain and rinse under cold water to cool.
Rinse the noodles thoroughly to remove excess starch and prevent sticking.
In a serving bowl, combine the cooked noodles, shrimp, cucumber slices, and chopped green onions.
Ensure the noodles are well-drained to keep the salad from becoming watery.
Pour the marinade over the salad and toss gently to coat evenly. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Refrigerating the salad enhances the flavor as the ingredients absorb the marinade.
Serve the salad chilled, garnished with sesame seeds or a wedge of lemon if desired.
Serve immediately after chilling for the freshest taste and texture.
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