Grilled Sweet Chili Shrimp and Chilled Soba Noodles
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Grilled Sweet Chili Shrimp and Chilled Soba Noodles

Grilled Sweet Chili Shrimp and Chilled Soba Noodles

with Marinated Veggies

Chilled soba noodles and crunchy fresh veggies tossed in a savoury-sweet nutty sauce is perfect on a warm summer night! Sweet chili shrimp get a smoky profile from the grill before topping the noodles and a drizzle of sriracha adds a pleasant mild heat.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

285 g


(Contains Shrimp)

1 tsp

Garlic Salt

180 g

Soba Noodles

(Contains Gluten)

132 g

Mini Cucumber

56 g

Red Cabbage, shredded

7 g


56 g

Carrot, julienned

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp

Rice Vinegar

(Contains Sulphites)

4 tbsp

Sweet Chili Sauce

1 tbsp

Sesame Oil

(Contains Sesame)

2 tsp


Not included in your delivery

0.06 tsp


0.13 tsp


½ tsp


1.5 tbsp



Nutrition Values

Calories660 kcal
Fat15 g
Saturated Fat2 g
Carbohydrate88 g
Sugar22 g
Dietary Fiber4 g
Protein30 g
Cholesterol190 mg
Sodium2970 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Cups
Measuring Spoons
Paper Towel
Large Bowl
Aluminum Foil


Cook noodles

Before starting, wash and dry all produce. Add 8 cups water and 1 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Preheat the grill to 500°F over high heat.Heat Guide for Step 6 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium, 1 1/2 tsp spicy and 2 tsp extra-spicy! Add soba noodles to the boiling water. Reduce heat to medium and cook, stirring occasionally, until tender, 2-3 min. (TIP: Keep an eye on the noodles so they don't overcook!) Reserve 1/4 cup noodle cooking water. Drain, then rinse noodles under cold water, tossing often, until noodles are cold.Set aside to drain well.

Make sauce and prep veggies

While noodles drain, add sesame oil, vinegar, soy sauce, half the garlic salt, half the Sweet Chili Sauce, 1/2 tsp (1 tsp) sugar, 1 tbsp (2 tbsp) reserved noodle water and 1/2 tbsp (1 tbsp) oil to the same large pot, off heat. Season with pepper, to taste, then whisk to combine.Add cabbage and carrots to the pot, then stir to combine. Set aside.

Finish prep

Cut cucumbers diagonally into 1/8-inch slices, then cut slices into matchsticks. (TIP: For faster prep, coarsely grate cucumber, if desired.)Roughly chop cilantro.Using a strainer, drain and rinse shrimp, then pat dry with paper towels. (TIP: Drying shrimp well will prevent them from steaming!)

Grill shrimp

Add shrimp, remaining sweet chili sauce, remaining garlic salt and 1 tbsp (2 tbsp) oil to a large bowl. Season with pepper, then toss to coat. Arrange a sheet of foil on one side of the grill (use 2 sheets of foil for 4 ppl). Arrange shrimp on the foil in a single layer.Grill, flipping shrimp halfway through, until shrimp just turn pink, 4-5 min.**

Make noodle salad

Add noodles, cucumbers and half the cilantro to the pot with sauce and veggies, then toss to coat. (TIP: If desired, add 1 tbsp reserved noodle water at a time, until you reach your preferred sauciness!) Season with salt and pepper, to taste.

Finish and serve

Divide noodle salad between bowls.Top noodles with shrimp. Drizzle any remaining sauce from the foil over top.Drizzle Sriracha over top, if desired. (Note: Refer to heat guide.)Sprinkle with remaining cilantro.