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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
4 g
Garlic Salt
(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
180 g
Soba Noodles
(Contains: Wheat)
2 unit(s)
Mini Cucumber
56 g
Red Cabbage, shredded
7 g
Cilantro
56 g
Carrot, julienned
2 tbsp
Soy Sauce
(Contains: Wheat, Soy May contain traces of: Milk, Sulphites, Mustard, Sesame, Crustaceans, Egg, Fish)
1 tbsp
Seasoned Rice Vinegar
(Contains: Sulphites)
4 tbsp
Sweet Chili Sauce
(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Mustard, Soy, Sesame, Crustaceans, Egg, Fish, Gluten)
1 tbsp
Sesame Oil
(Contains: Sesame May contain traces of: Milk, Sulphites, Wheat, Mustard, Soy, Crustaceans, Egg, Fish, Gluten)
2 tsp
Sriracha
(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Mustard, Soy, Sesame, Crustaceans, Egg, Fish, Gluten)
Not included in your delivery
1.5 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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!)
- 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.**
- 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.
- 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.
