A generous splash of fresh-squeezed orange juice gives a lift to traditional peanut soba noodle salad. Leave off the shrimp if you want to make this vegetarian. Or top with grilled chicken strips, pork, or steak for other variations. You can find fresh soba noodles in the refrigerated produce section of any large grocery store.
1/4 cup fresh squeezed orange juice
3 tablespoons tamari or soy sauce
3 tablespoons peanut butter
2 tablespoons toasted sesame oil
2 teaspoons freshly grated ginger
2 teaspoons grated orange zest
1/4 teaspoon ground cayenne pepper
10 ounce soba noodles or spaghetti
1 cup snow peas
1 carrot, cut into matchsticks
1 1/2 pounds large peeled and deveined shrimp
1 tablespoon toasted sesame oil
Combine the orange juice, soy sauce, peanut butter, sesame oil, ginger, orange zest and pepper ingredients in a large bowl.
Boil noodles according to package directions. Before draining, add snow peas and carrot. Let cook 30 seconds.
Drain pasta, peas, and carrot, and toss immediately with orange juice mixture. Set aside.
Brush shrimp with sesame oil, and grill over medium-hot coals 3 to 5 minutes.
Arrange pasta on serving plates, and top with shrimp.
Wine Note: Spicy foods marry well with Riesling wines. Here are a few wallet-friendly bottles that balance this savory dish: Blackstone Winery 2005 Monterey County Riesling, Covey Run 2005 Columbia Valley Dry Riesling, and Hardys Stamp of Australia 2005 Riesling Gewürztraminer.
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