This is a dish I totally can appreciate from July/Aug Everyday food. Super simple, and perfect for a hot day. Cook some soba noodles and rinse with cold water. Mix together 1/4 c OJ, 2 tbsp mirin (I didn’t have this so I skipped it), 1 tsp rice vinegar, 1 1/2 tsp minced jalapeno (I skipped this), 1 1/2 tsp soy sauce, and 1/2 tsp grated ginger. Pour 3 tbsp of this over 1 1/2 lbs of peeled shrimp and let it sit for at least 10 min. Reserve remainder of sauce.

Grill the shrimp. Martha says to use skewers, but I used a seafood rack for the grill. Serve shrimp with noodles and reserved sauce and an assortment of toppings. I served sliced carrot, diced cucumber, diced scallion, parboiled broccoli, chopped fresh green beans, and chopped cilantro.

Martha says to use the sauce as a dipping sauce. That seemed silly to me – dipping noodles is hard to do. So we poured it over instead. We all agreed it needed more flavor so we added some soy sauce as well.

I really enjoyed this. I like eating noodle bowls for dinner and I enjoyed having a bunch of different veggies and flavors. The sauce is very light flavored but has a nice citrus taste to it.