Grilled Sweet Chili Shrimp, Salmon Fillets 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 and salmon 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 milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
1 tsp
Garlic Salt
180 g
Soba Noodles
(Contains Gluten)
132 g
Mini Cucumber
56 g
Red Cabbage, shredded
7 g
Cilantro
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
Sriracha
250 g
Salmon Fillets, skin-on
(Contains Salmon)
Not included in your delivery
0.06 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
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.
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 cucumber 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!)Pat salmon dry with paper towels. Season with salt and pepper.
Add salmon to the grill, skin-side down. Close lid and grill until salmon is cooked through, 6-7 min. Meanwhile, 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.Sprinkle with remaining cilantro.
