ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Orange-Sesame Noodles with Grilled Shrimp

Jean Allsopp
Yield Makes 4 servings
A generous splash of fresh-squeezed orange juice gives a lift to traditional peanut soba noodle salad. Leave off the shrimp if you want to make this vegetarian. Or top with grilled chicken strips, pork, or steak for another variation.

Ingredients

  • 1/4 cup fresh orange juice
  • 3 tablespoons tamari or soy sauce
  • 3 tablespoons peanut butter
  • 2 tablespoons toasted sesame oil
  • 2 teaspoons freshly grated ginger
  • 2 teaspoons grated orange zest
  • 1/4 teaspoon ground cayenne pepper
  • 10 ounce soba noodles or spaghetti
  • 1 cup snow peas
  • 1 carrot, cut into matchsticks
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1 tablespoon toasted sesame oil

How to Make It

  1. Combine first 7 ingredients in a large bowl.

  2. Boil noodles according to package directions. Before draining, add snow peas and carrot. Let cook 30 seconds.

  3. Drain pasta, peas, and carrot, and toss immediately with orange juice mixture. Set aside.

  4. Brush shrimp with sesame oil, and grill over medium-hot coals 3 to 5 minutes.

  5. Arrange pasta on serving plates, and top with shrimp.

  6. Wine note: Spicy foods marry well with Riesling wines. Here are a few wallet-friendly bottles that balance this savory dish: Blackstone Winery 2005 Monterey County Riesling, Covey Run 2005 Columbia Valley Dry Riesling, and Hardys Stamp of Australia 2005 Riesling Gewürztraminer.