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Soba Noodles with Grilled Shrimp and Orange Dipping Sauce


Buckwheat soba noodles have a wonderful earthy flavor that's terrific with shrimp and vegetables. Serve this with any toppings you prefer, like peas, red bell pepper, mint, chopped peanuts, and a squeeze of lime.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2010


  • 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 jalapeno or serrano chile
  • 1/2 teaspoon grated peeled 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. 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.

Cook's Notes

Try boneless chicken pieces instead of shrimp.

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