Oh yeah. Another orange recipe!
Brace yourselves, I’ve got one or two more coming… or is that three or four? 
I’ve been on a bit of an Asian kick lately. Seems like pretty much everything I eat somehow gets some sort of an Asian twist. So it’s no surprise really that, when I started thinking about using oranges with pasta, ginger and shrimp immediately came to mind and were eventually invited to join the party.
Although this whole dish took form entirely in my mind, without any form of external inspiration, I don’t think I’ve invented anything here. We’re looking at a pretty classic flavor combination.
But hey, it’s a combination that works, so why not?
It’s sweet, it’s tangy, it’s hot and spicy!
It’s… yummy!
I have to admit though that I don’t recall ever seeing anything “oranges” being served with noodles. I think that this is something that we’d expect to see more over a bed of rice… but I find the soba noodles worked really well with this.
And I really wanted to try oranges with noodles. And, well, you know me… When I have an idea in my head, I just HAVE to see it through.
However, feel free to sub rice, if you think it’s more appropriate.
I won’t take offense, I promise.
Oh, and if you don’t care much for algae, you might want to omit the wakame, because it does confer a lot of its flavor to the dish.
But if, like me, you really dig it, feel free to add even more.
SPICY ORANGE GINGER SOBA NOODLES
INGREDIENTS
(Serves 2)
- 150g soba noodles
- 20 raw tiger shrimp (size 31-40)
- 1 small onion
- 1 celery rib
- 1 orange
- 4 green onions, sliced
- 1 tsp dried Wakame
, flaked
- 1 cup boiling water (to rehydrate wakame)
For the sauce
- ¾ cup freshly squeezed orange juice (3 oranges should do the trick)
- 1 tbsp tahini
- 1 tbsp miso
- 35g fresh ginger, grated
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 garlic clove
- ½ tsp Sriracha
- ¼ cup water
- 1 tsp cornstarch
- White and black sesame seeds
- Cook the soba noodles according to instructions on package.
- Meanwhiles, make the sauce by adding all the ingredients to a mini blender or food processor and process until smooth. Set aside.
- Arrange your orange into supremes and set aside.
- Add flaked wakame to boiling water and let stand until fully rehydrated, about 2 minutes. Drain and set aside.
- Cut the onion in half and slice it rather thinly on the diagonal. Slice the celery rib in the same fashion.
- Add about a teaspoon of extra virgin olive oil to a non-stick pan and heat over medium high heat. Add onions and celery, sprinkle with salt and pepper and cook until they start to soften and take a little bit of color, about 3 minutes.
- Add shrimp and cook until the shrimp turn pink, about 4-5 minutes.
- Add sauce, bring to a simmer and cook for about 3-4 minutes, until sauce thickens.
- Add orange supremes, rehydrated wakame and half the green onions. Give that a good stir until well combined and serve immediately over soba noodles.
- Garnish with the rest of the green onions and black and white sesame seeds.
I think oranges and noodles sound great together! What are soba noodles like? They aren’t rice noodles are they?
Noooo, they’re actually buckwheat noodles. I love ‘em! And they do work very well with oranges.
I love soba noddles which I haven’t had in for ever. Next time I go to the Asian market I will get some. Is the orange flavor really noticeable when you eat the noddles? this sounds really refreshing and that orange flavor I bet it is superb!!
You really do get to taste the orange, and I think it works perfectly well with the Soba noodles. Good idea to wait ’til you get to the Asian market to get the soba noodles. That’s pretty much the only place where you could buy them without having to leave an arm and a leg… I always stock up on them every time I go!
Asian food is probably my favorite cuisine! Bring on the asian dishes – I am ready and looking forward to them!
And I love the sound of orange and noodles together, especially nutty and earthy soba noodles with shrimp and green onions!
Come to me, sister! Unbelievable. Is there ANYTHING we don’t have in common? I could eat Asian food EVERY day of my life and never get tired of it. I only wish it was a bit healthier. That’s why I don’t really eat out now, I make my own versions at home. Oh, hey, I’m making your baked tofu today. Been pressing since yesterday (wanted to make it yesterday, but had no Internet access all day, so couldn’t even get to your recipe! BUMMER! At least, I get to taste it today. I so can’t wait!!!!)
Ooooh, that orange sauce sounds great! I made a stir fry with soba noodles not too long ago with a lemon sauce. So yummy! Love that you used black sesame seeds – they look so pretty
Ooooh…. Soba noodles and lemon sauce. Now that sounds good! Did you post a recipe?
I am sooo getting a visual, with pieces of chicken and sugar snap peas… I feel a new Asian inspired dish coming!
I love everything ingredient in this dish so I can already imagine what it might taste like and it’s definitely working for me! Yum!
Thanks Mellissa. Glad you like!
Looks really flavorful. Does miso have any soya content? I am no sure if my toddler can try this out. Thanks!
Miso is traditionally made with soy… fermented soy. I heard that there are variations though, made from rice or barley, so keep an eye out for them. Is your toddler allergic to soy?