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