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Scallion Shrimp & Somen Salad

Scallion Shrimp & Somen Salad Recipe

As a big short-cut, I used cooked frozen shrimps (prawns) purchased from Don Don Donki. Apart from Donki, shops specializing in frozen seafood usually sell such frozen cooked shrimps. They are a huge time-saver: just thaw and they are ready to be put in salads and dishes! Read the cooking note #1 if you prefer to cook the shrimps from scratch.


  • 50g dried somen noodles (or any favourite noodles)
  • 1 serving (about 100g) salad greens
  • 10 cooked shrimps see cooking note below

Scallion Oil

  • 3 tbsp peanut oil (or olive oil)
  • 1 tbsp sesame oil plus more to toss the noodles, as needed
  • 20 grams grated ginger
  • 50 grams finely chopped spring onions/scallions (green portion) see cooking note below
  • 1/8 tsp chicken seasoning powder (preferably MSG-free) to taste
  • 1/8 tsp sea salt to taste

(A) Salad Toppings

I’m using an ice cream scoop as a measurement; about half to 1 scoop as you like:

  • 1 scoop shelled & cooked edamame
  • 1 scoop cubed pineapple flesh
  • 1 scoop cubed cucumber
  • half avocado see cooking note
  • handful shredded carrot
  • 1 Thai lime wedge
  • chopped spring onions to garnish
  • roasted sesame seeds to sprinkle on the shrimps


  1. Make scallion oil. Heat peanut oil & sesame oil in a saucepan on low heat, then add grated ginger and let it sizzle for about 30 seconds without burning. Add chopped spring onions/scallions to stir it into the heat. Turn off the stove. Season to taste with chicken seasoning powder and salt.
  2. Cook somen noodles in a pot of boiling water according to package instructions. Drain noodles in a colander and cool down under running tap water. Reserve some of the somen cooking water.
  3. Make scallion shrimps and somen. In a small bowl, coat shrimps with 1 tbsp scallion oil and mix well. In a larger bowl, toss somen with the remaining scallion oil, adding somen cooking water & more sesame oil to bind the noodles together as needed. Season to taste.
  4. Make the salad. Line the base of a large salad plate with the salad leaves. Arrange the scallion shrimps, somen noodles and the salad toppings over the salad. Serve with desired dressing at the side.

Cooking Note(s):

  1. You can view the detailed step-by-step recipe for making the scallion oil noodles here.
  2. To cook the shrimps from scratch, bring a pot of water to boil. Add prawns and boil until they are just cooked (less than 3 minutes). Peel and devein the prawns. This will add about 10-15 mins to this recipe.
  3. As my avocado was frozen, they became soft when I thaw them so I made mashed avocado with them instead.
  4. You can use any favourite dressing for this salad (about 10-15ml). I’m using instant soba dipping sauce which was in my fridge.
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2 comments on “Scallion Shrimp & Somen Salad”

  1. That’s a great combo of ingredients and nutrients. It’s light yet so flavourful and delicious. I look forward to more of your poke salad bowls!

  2. The fast and fun part is the relaxing part! Just assembling (with ingredients all prepped! already cut, already cooked). Enjoyment begins :) How I wish every meal can be fast and fun.

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