Buckwheat soba noodles have a wonderful earthy flavor that’s terrific with shrimp and vegetables. Here’s a recipe to prove it.
For more recipes and additional tips, visit www.marthastewart.com/everydayfood. Questions or comments about the column should be sent to: email@example.com.
Soba noodles with grilled shrimp and orange dipping sauce
Active Time: 20 minutes
Total Time: 30 minutes
- 1/4 cup fresh orange juice (from 1 orange)
- 2 tablespoons mirin (rice wine)
- 1 1/2 teaspoons soy sauce
- 1 teaspoon rice vinegar
- 1 1/2 teaspoons minced jalapeño or serrano chile
- 1/2 teaspoon peeled and grated fresh ginger
- 1 1/2 pounds large shrimp, peeled and deveined
- Coarse salt
- 6 ounces soba (Japanese buckwheat noodles)
- Vegetable oil, for grill
- Desired toppings, such as carrot, cucumber, radish, avocado, snow peas, cilantro and scallion
1. Soak eight 6-inch-long wooden skewers in water, 10 minutes. In a bowl, combine orange juice, mirin, soy sauce, vinegar, chile and ginger. In another bowl, marinate shrimp in 3 tablespoons sauce, 10 minutes.
2. In a large pot of boiling salted water, cook noodles according to package instructions. Drain and rinse noodles with cold water.
3. Heat a grill or grill pan to medium-high heat. Clean and lightly oil hot grill. Thread shrimp onto skewers. Cook, turning once until shrimp are opaque throughout, 3 minutes. Serve shrimp and noodles with desired toppings and remaining sauce for dipping.
Nutritional analysis per serving: 312 calories, 4 grams fat (0.6 gram saturated fat), 36 grams carbohydrates, 34 grams protein, 0.1 gram fiber and 12 percent of calories from fat.
Swap it: Serve this dish with any toppings you like, such as peas, red bell pepper, mint, chopped peanuts or a squeeze of lime. You can also use boneless chicken pieces instead of shrimp.