Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 tablespoon sesame oil
  • 1 green onion, thinly sliced, for garnish
  • 8 oz (225g) dried soba noodles
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1 clove garlic, minced
  • ½ teaspoon ginger, grated
  • 1 tablespoon sesame seeds, toasted
  • Optional: Pinch of red pepper flakes, for heat

Instructions:

  1. In a bowl, whisk together gochujang, soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil. Add shrimp and toss to coat. Marinate in the refrigerator for at least 30 minutes.
  2. Cook soba noodles according to package directions. Drain and rinse with cold water.
  3. In a bowl, whisk together sesame oil, soy sauce, rice vinegar, sugar, garlic, and ginger.
  4. Thread marinated shrimp onto skewers.
  5. Preheat grill to medium-high heat. Grill skewers for 2-3 minutes per side, or until shrimp are pink and cooked through.
  6. Toss the cooked soba noodles with the sesame noodle sauce.
  7. Serve the grilled shrimp skewers over a bed of sesame noodles. Garnish with green onion and sesame seeds.