Last month, I made soba noodles for the first time (Soy Citrus Scallops with Soba Noodles), and my family loved them! Since then, I’ve been looking for another tasty recipe to use the rest of the noodles I bought. So when I came across this recipe the other day on Foodie Crush, I had to try it.
It was so delicious! The flavors are so fresh and bright, but the dish is comforting at the same time. I can’t wait to make this again in the summer when we can throw the shrimp on the grill for a little extra flavor.
Garlic Soba Noodles with Grilled Shrimp
From Foodie Crush
for the sauce
1/4 cup ponzu sauce, found in the Asian aisle of most grocers
1/2 teaspoon dark sesame oil
1/2 teaspoon sugar
the juice of one lime
for the noodles & shrimp
1 8 or 9 ounce package of soba noodles (substitute whole wheat spaghetti if needed)
3/4 pound medium shrimp, peeled and deveined
1 teaspoon kosher salt
2 tablespoons grapeseed or vegetable oil, divided
1 shallot, thinly sliced
2 cloves garlic, chopped
1 tablespoon ginger, chopped
8-10 brown mushrooms, sliced
1/2 jalapeno, thinly sliced
1/4 cup cliantro, chopped
1 green onion, chopped for garnish
1 lime, quartered and sliced
1. In a small bowl, combine all sauce ingredients and mix until sugar dissolves. Set aside.
2. Fill a large pot 2/3 full of water and bring to a boil. Season water with 1 to 2 tablespoons of salt and add soba noodles. Cook for 5 minutes, stirring occasionally, until noodles are tender. Drain in colander, rinse well with cold water and set aside.
3. Heat 1 tablespoon oil in a skillet on medium-high heat until oil slithers about the pan and add garlic, shallots and ginger. Cook for 1-2 minutes, stirring frequently taking care that garlic doesn’t burn. Reduce heat to medium, add mushrooms and cook for 5-7 minutes, stirring occasionally, until mushrooms are tender and shallots a bit crispy. Remove from heat and let cool.
4. Meanwhile, heat a skillet or grill over medium high heat and lightly coat with cooking spray. Add remaining tablespoon of oil to shrimp, season with 1 teaspoon kosher salt and cook for 3 minutes on each side or until just opaque on the inside. Shrimp will continue to cook once taken off the heat so cook carefully or they’ll become tough.
5. Transfer noodles and mushroom mixture to a bowl, season with sauce mixture and combine. Plate noodles in mounds and top with grilled shrimp. Serve with cilantro, green onion and jalapeno slices.