Serve this dish immediately for a zesty entrée, or chill for a refreshing salad.

By Julia Rutland
October 08, 2006
Orange-Sesame Noodles with Grilled Shrimp
Jean Allsopp

Orange-Sesame Noodles with Grilled Shrimp

¼ cup fresh 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
¼ teaspoon ground cayenne pepper
10 ounces soba noodles or spaghetti
1 cup snow peas
1 carrot, cut into matchsticks
1½ pounds large shrimp, peeled and deveined
1 tablespoon toasted sesame oil

Combine first 7 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. Makes 4 servings.

Asian noodles come from various sources-wheat, rice, buckwheat, mung bean, potato, yam, and soybean. The soba noodles used in this recipe are made from buckwheat. Though shopping at an Asian market is always fun, it's not required: These ingredients are readily available in most markets.

Any size shrimp will work in this recipe, but large ones will require less time to peel and devein.

You'll find light and dark sesame oils in the market. The light versions have little, if any, flavor; the dark offer a rich, toasted-nut aroma and taste. If you are not a sesame fan, simply substitute your favorite oil.

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.