Summer is here and that means refreshing and vibrant dishes that not only pack in the flavor, but are made with a variety of textures and seasonal produce. If you really want to wow your friends and family at your next summer garthering, bring this Chilled Soba Noodle Salad with Chili Walnuts and Shrimp. Served cold so it’s perfect for easy transporting, or popping out of the fridge for a quick lunch in between meetings. Veggie packed and tossed in the most delicious chili garlic sauce with a bit of a kick! You can customize the spice levels to your preference, swap out proteins, or mix up the veggies for whatever you have on hand. One thing you can’t skip out on is the crispy chili walnuts, cooked to perfection with the perfect char for an added smoky flavor boost. This recipe is featured in one of my June dinner plans from 2026.

soba noodles twirled on a fork coming out of the bowl

overhead ingredient shot of carrots, green onion, jalapeno, shrimp, chili garlic sauce, spices, soy sauce, soba noodles, red pepper, walnuts, and more

Chilled Soba Noodle Salad ingredient notes:

Soba noodles: A Japanese noodle made from buckwheat, soba noodles are perfect for chilled dishes like this salad. They are naturally gluten-free if made from 100% buckwheath, rather than a combination with regular wheat. They are a bit chewier than traditional pasta and provide a nutty flavor base to the salad.

Walnuts: Rich in omega-3 fatty acids, walnuts are incredible for your heart and brain health! In this recipe, we’re dressing them with a mix of spices and oil, then tossing them on the stovetop with honey to create a crispy char on each nut. They add the perfect bit of sweet crunch to each bite cutting through the heat of our chili sauce.

Chili garlic sauce: While there are plenty of great homemade recipes for chili garlic sauce out there, I like to save time and use a store-bought one, but feel free to do what works best for you! You can also swap for sriracha. If spice isn’t your thing, reduce to half a tablespoon.

Thai basil & mint: This dynamic duo brings a whole new depth of flavor to this dish, so I highly recommend not skipping the toppings! Thai basil has a bold, clove-like taste and is sturdier than traditional basil used in mediterranean dishes. Paired with the mint for the ultimate bright, herby, and fresh addition to this veggie packed meal.

Shrimp: I love cooking shrimp for busy weeknight meals because it cooks fast and evenly! To save time, I like to buy frozen, shelled, deveined, tail-off shrimp, but you can always ask your local fishmonger to help devein and shell it for you. If seafood isn’t your thing, you can swap for diced chicken thighs, shaved steak, diced tofu, or if seafood is your thing and you just wanna try something new, cubed salmon would also go great!

large bowl of assembled salad with veggies each added in a segment over the noodles before sauce has been added and mixed

large bowl of the final recipe for soba noodle salad with serving spoons

Chilled Soba Noodle Salad with Chili Walnuts and Shrimp

Recipe by Jenn Lueke

5.0 from 3 votes

Servings

–

servings

Prep time

minutes

Cook time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

FOR THE SAUCE
1/3 cup coconut aminos (can substitute low-sodium tamari or low-sodium soy sauce)
2 tablespoons raw honey
1 tablespoon chili garlic sauce (can substitute sriracha)
1 tablespoon toasted sesame oil
juice of 1 lime
FOR THE CHILI WALNUTS
1 cup raw walnuts
2 tablespoons coconut aminos (can substitute low-sodium tamari or low-sodium soy sauce)
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon red pepper flakes
1 tablespoon olive oil
1 tablespoon raw honey
FOR THE SHRIMPS
1 pound medium peeled and deveined shrimp, thawed if frozen
kosher salt
FOR THE SALAD
10 ounces gluten-free soba noodles
2 large carrots, peeled and very thinly sliced
1 red bell pepper, cored and very thinly sliced
1 jalapeño pepper, seeded and very thinly sliced (optional)
4 green onions, thinly sliced
roughly chopped Thai basil leaves
roughly chopped mint leaves
sesame seeds, for topping (optional)

Directions

Make the sauce: In a small jar or bowl, whisk together the coconut aminos, honey, chili garlic sauce, toasted sesame oil, and lime juice. Set aside.
Coat the walnuts: Add the walnuts to a medium sized bowl and toss with the coconut aminos, chili powder, garlic powder, onion powder, and red pepper flakes until evenly coated.
Toast the walnuts: Heat the olive oil in a large skillet over medium-low heat until shimmering. Add the walnuts in a single layer and toast them on the skillet until lightly browned and fragrant, stirring constantly to prevent burning, 3 to 5 minutes. Stir in the honey until it coats the walnuts (this happens quickly, all in about 15 seconds!), then remove from the skillet and set aside on a plate
In the same skillet, increase the heat to medium-high and add the shrimp in a single layer (add an additional drizzle of oil to the pan if needed). Cook without disturbing until lightly browned and opaque, 2 to 3 minutes, flip, and cook another 2 to 3 minutes. Note: if you’re using precooked frozen shrimp, follow the same instructions but reduce cook time to 1 to 2 minutes per side. Toss with a pinch of salt and pour in the sauce. Bring to a simmer and cook until slightly reduced, about 3 minutes. Remove from heat and let cool.
Meanwhile, bring a pot of salted water to a boil and cook the soba noodles according to package instructions. Drain and rinse with cold water (toss with a drizzle of sesame oil to prevent sticking, if not ready to assemble yet).
Assemble the salad: Add the cooked soba noodles to a large mixing bowl along with the carrots, bell pepper, jalapeño pepper (if using), and green onion. Carefully transfer in the cooked shrimp and all of the sauce from the skillet, plus the chili walnuts, and toss to combine.
Chill in the refrigerator until serving (or enjoy immediately) and top with Thai basil, mint, and sesame seeds (if using).

Notes

Store it: Refrigerate in a sealed container for up to 3 days.
Note: If you plan to prep this one ahead of time, you can leave the walnuts on the side (they’ll last in a sealed container in a cool, dry place for up to 5 days), then incorporate them into the chilled salad before serving.
SWAPS AND SUBS
Shrimp: Swap for two 14-ounce blocks of extra-firm tofu, diced into 1/2-inch cubes. Cook in a skillet the same as the shrimp! You can also use chicken breast or thighs, diced into small cubes. Chicken will take longer to reach 165ºF, about 4 minutes on each side, depending on the thickness.
Walnuts: Swap for almonds, pecans, or sunflower seeds.
Chili garlic sauce: Swap for sriracha, or omit.
Carrots and bell peppers: Swap for sugar snap peas or snow peas, mushrooms, broccoli, anything works!