Spicy Soba Noodles with Shrimp
Annabelle Breakey
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.
This recipe, and others like it, can be found in the article “These Are the Shrimp Recipes We’d Krill For (Sorry for the Pun, but They’re That Good).”
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
5
*Find soba noodles and harissa at well-stocked grocery stores.
Ingredients
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
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