About This Recipe:
As someone who loves both cooking and eating, I’m always on the hunt for recipes that tick all the boxes: quick, healthy, and incredibly tasty. That’s exactly what I found with my Orange Shrimp and Soba Noodles recipe. It’s become my go-to dish on those busy weeknights when I want something satisfying yet easy to whip up. The heart of this recipe lies in its simplicity and the use of fresh, seasonal ingredients. I start with soba noodles, which are not only delicious but also a fantastic source of fiber and protein. They create the perfect base for the vibrant flavors to come.
For the sauce, I zest and juice fresh oranges – their natural sweetness and tanginess add an unbeatable freshness to the dish. I then mix this with a bit of soy sauce and honey, creating a delightful balance of flavors that’s both zesty and sweet.Now, the shrimp. They’re such a time-saver and add a wonderful, lean protein to the meal. I love how quickly they cook, making them ideal for those evenings when time just seems to fly. I always make sure to throw in some crunchy veggies like carrots and mushrooms. They not only add color and texture but also up the nutritional value. And, of course, a little ginger and garlic never hurt – they bring a depth of flavor that makes the dish pop.
Bringing it all together is my favorite part. Pouring the orange sauce over the sautéed veggies, letting it simmer, and then adding the cooked shrimp creates a harmony of flavors that’s just mouth-watering. And here’s a little secret – if you make a bit extra, the leftovers taste amazing cold. It’s like the flavors meld together overnight, making it a fantastic lunch option the next day. This recipe is truly a game-changer for me, striking the perfect balance between health, taste, and convenience.
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@carmeninthegarden Orange Shrimp & Soba Noodles #weeknightdinner ♬ original sound – Carmen in the Garden
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How To Make This:
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Orange Shrimp and Soba Noodles
Ingredients
· 8 oz soba noodles
· 2 large oranges (for zest and juice)
· 2 tablespoons rice vinegar
· 3 tablespoons soy sauce
· 1 tablespoon honey
· 1 lb shrimp, peeled and deveined
· 2 tablespoons olive oil
· Salt and pepper, to taste
· 1 cup carrots, sliced
· 1 cup mushrooms, sliced
· 1 tablespoon fresh ginger, minced
· 2 cloves garlic, minced
· 3 green onions, cut into batons
· 2 dehydrated or fresh orange slices
· Dried peppers or red chili flakes to taste (for spiciness)
Instructions
1. Cook the soba noodles according to the package instructions. Once cooked, drain and submerge them in ice water to stop the cooking process. Drain again and set aside.
2. Zest both oranges and then juice them. In a bowl, combine the orange zest, orange juice, rice vinegar, soy sauce, and honey. Stir and set aside.
3. In a large skillet or dutch oven heat the olive oil over medium heat. Season the shrimp with salt and pepper. Add the shrimp to the skillet and sauté until they turn pink and are cooked through, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
4. In the same pot or skillet, add the carrots and mushrooms. Sauté for about 5 minutes or until they start to soften. Add the minced ginger and garlic, and cook for another minute.
5. Pour the prepared orange sauce in with the vegetables. Let it simmer and reduce until it’s slightly thickened and the vegetables are fully cooked, about 5 minutes.
6. Add the green onions, orange slices, and dried peppers to the skillet. Return the cooked shrimp to the skillet and toss everything together to coat with the sauce. Cook for an additional minute, then turn off the heat.
7. Place a portion of soba noodles on each plate and top with the shrimp and vegetable mixture. Serve immediately.
8. For Leftovers: This dish can also be served cold