Soba Noodles with Grilled Shrimp

The July/August issue of Everyday Food came the other day. It's a great magazine and is usually filled with simple and delicious ideas. I love to get this magazine and usually send about 12 gift subscriptions out to my friends and family at Christmas each year.

This issue has a recipe for Soba Noodles with Grilled Shrimp and Orange Dipping Sauce. It looked really delicious and I had to try it. It was super easy to prepare and really healthy too. Luckily, I photographed it for the blog because it was super delicious and a huge hit with my family.

Note: I made some subtle changes such as increasing the amount of shrimp and jalapeno.

Everyday Food's Soba Noodles with Grilled Shrimp and Orange Dipping Sauce

Juice of 1 orange
2 tbs. mirin
1 1/2 tsp. soy sauce (I use Kikkoman low sodium)
1 tsp. rice vinegar
1/2 tsp. fresh ginger (I used a microplaner to do this)
1 small jalapeno, seeded and minced
salt (optional, I didn't use any additional salt)
1 package of soba noodles
Veggie toppings suggested in the magazine

I used carrot, radish, cilantro, peas, red bell pepper and limes.
2lb. bag of frozen shrimp, remove the shells. I used the 26-30 per pound size.

Prepare the dipping sauce by mixing the orange juice, soy sauce, mirin, vinegar, ginger and jalapeno in a bowl.

It looks and smells delicious!

After this, I assembled the toppings. I bought this cool julienne peeler from pampered chef and used it to shred the carrots.

A must have for kitchen gadget fans!

I sliced the rest of the vegetables and defrosted some frozen peas.

Marinate the shrimp with 3 tbs. of the orange dipping sauce ten minutes before you want to put them on the grill. I used metal kabobs sprayed with canola oil spray. Oil the grates and grill for about 3 minutes. Flip the kabobs and grill for about 2 more minutes or until you feel the shrimp are finished cooking. Be careful not to overcook them.


Prepare the soba noodles according to the package instructions. I never cooked these before and found they were sticky after they sat for a few minutes so I would do this at the last possible minute.


To serve, put some noodles in the bottom of a wide bowl, remove the shrimp from the kabobs onto the noodles and add the vegetables. Squeeze the lime and drizzle the orange sauce on top. It's the perfect meal for a light summer dinner.

Almost too pretty to eat

Drizzle with the orange sauce.

We ate this with chopsticks. The kids loved it!

Reference: Everyday Food, July/August 2010 issue, p. 74-76.