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Spicy Soba Noodles with Shrimp

Photo: Annabelle Breakey; Styling: Randy Mon
Total time 25 mins
Yield Serves 4
Serve these noodle bowls warm, at room temperature, or even chilled. Harissa, a North African spice paste, is available at well-stocked grocery stores, but if you can't find it, use hot sauce.


  • 2 pkgs. (8 oz. each) soba noodles*
  • 2 tablespoons canola or olive oil, divided
  • 1 pound medium shrimp (36 to 42 per lb.), peeled and deveined
  • 1 1/2 teaspoons harissa* or your favorite hot sauce
  • 3 tablespoons reduced-sodium soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup toasted sesame oil
  • Salt
  • 1 cup thinly sliced radishes
  • 2 green onions, trimmed and thinly sliced diagonally
  • 1 tablespoon black sesame seeds

Nutrition Information

  • calories 706
  • caloriesfromfat 31 %
  • protein 33 g
  • fat 24 g
  • satfat 2.9 g
  • carbohydrate 96 g
  • fiber 1 g
  • sodium 2444 mg
  • cholesterol 143 mg

How to Make It

  1. Cook soba according to package instructions. Drain in a colander and rinse with cold running water until noodles are cold. Drizzle with 1 tbsp. canola oil, tossing to coat so noodles don't clump together.

  2. Meanwhile, heat remaining 1 tbsp. canola oil in a large frying pan over medium-high heat. Add shrimp and cook just until pink and cooked through, about 4 minutes. Remove from heat.

  3. Whisk together harissa, soy sauce, vinegar, sesame oil, and a pinch of salt in a small saucepan. Cook over medium heat until just warmed through, about 2 minutes.

  4. Transfer drained noodles to pan of shrimp and toss with dressing. Divide among 4 bowls, then top with radishes, green onions, and sesame seeds.

  5. *Find soba noodles and harissa at well-stocked grocery stores.