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.

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Credit: Annabelle Breakey; Styling: Randy Mon

Recipe Summary

25 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

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

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

Nutrition Facts

706 calories; calories from fat 31%; protein 33g; fat 24g; saturated fat 2.9g; carbohydrates 96g; fiber 1g; sodium 2444mg; cholesterol 143mg.