Ginger-Grilled Shrimp & Soba Noodle Salad
This one-dish meal boasts the flavor of a spicy shrimp grilled to perfection tossed into a noodle salad loaded with the fresh flavors of edamame, sugar snap peas and sweet red peppers. A salad dressing consisting of soy sauce and chili-garlic sauce brings these flavors together. A combination of mirin, soy sauce, honey, ginger, garlic, and chili-garlic sauce makes a spicy and flavorful marinade for the shrimp. To easily peel ginger, scrape off the skin with the edge of a spoon. If there are any leftovers, this dish also makes a delicious lunch the next day.
Uncooked sugar snap peas
1 cup(s), or snow peas
Chili garlic sauce
½ cup(s), thawed if frozen
Red bell pepper(s)
½ medium, cut into matchstick strips
Cooked wheat soba noodles
2 cup(s), rinsed
Low sodium soy sauce
Dark sesame oil
1 tsp, black variety
1 fl oz, (2 tbsp)
Low sodium soy sauce
1 piece(s), 1-inch, peeled and grated
1 medium clove(s), grated
Garlic chili paste
½ tsp, (such as Huy Fong brand)
Huy Fong Sauce, Chili Garlic
½ tsp, (such as Huy Fong Brand)
1 pound(s), large size, peeled and deveined, tails left on
- Stem peas; if using sugar snap peas, remove strings. Bring a saucepan of water to a boil over high heat; add peas and cook very briefly, until bright green, 1 minute or less. Drain in a colander; cool in a bowl of ice water. When cool, pat dry and halve peas lengthwise. Combine in a large bowl with edamame, bell pepper, noodles, soy sauce, chili-garlic sauce, oil, and salt; toss well and set aside.
- Combine mirin, soy sauce, honey, ginger, garlic, and chili-garlic sauce in a small metal bowl. Transfer to a small skillet; simmer briskly until slightly thickened and syrupy, 2-3 minutes. Transfer back to bowl; cool in freezer, 1-2 minutes.
- Coat shrimp with cooled mixture. Thread shrimp onto 2 parallel metal skewers (this will make them easier to turn); place on a baking sheet or plate. Pour any remaining marinade over skewered shrimp.
- Heat a gas or charcoal grill to medium-high heat (it should be quite hot). Place skewers on grill; cook for 2-3 minutes on each side until cooked through and edges are charred. Remove shrimp from skewers and serve with noodle salad sprinkled with sesame seeds.
- Serving size: 3 1/2 oz shrimp, 1 cup noodle salad