Grilled Shrimp Hiyashi Chuka Soba

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35
Prep Time
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1
Serving

Created by Chief Noodle Officer David Chan

"My favorite summer pastime is BBQ in my backyard with friends and family. This recipe takes the smoky charred BBQ flavors and combines it with the iconic Cup Noodles in a refreshing dish."

Made With:
Nissin Cn Seafood Product Render 450X338
Cup Noodle Global Favorites Seafood
Ingredients

  • 1 Seafood Cup Noodle
  • 5 Deshelled Shrimps
  • 1 Handful of Cherry Tomatoes
  • 1 Cob of Corn
  • 1/2 Small Cucumber
  • 1 Green Onion
  • Cilantro
  • Salt
  • Oil
  • Lime (Optional)
  • Sauce:
  • 2 tbsp Soy Sauce
  • 1.5 tbsp Sugar
  • 1 tbsp Rice Vinegar
  • 3 tsp Water
  • 1/2 tbsp Sesame Seeds
  • 1/2 tsp Chili Oil (Optional)
  • Pinch of Grated Ginger (Optional)
Directions

STEP 1:

Preheat grill.

STEP 2:

Open the Seafood Cup Noodle and pour soup powder into a bowl. Add shrimp, 1 tsp of oil and mix to combine.

STEP 3:

Place Cherry Tomatoes on a skewer. This will allow you to cook the tomatoes easily on the grill. Brush tomatoes with oil.

STEP 4:

Slice cucumbers into matchsticks.

STEP 5:

Boil corn for 5 minutes to parcook.

STEP 6:

Place marinated shrimp, cherry tomatoes, and corn on the grill. Shrimp will take about 2 minutes per side. Turn cherry tomatoes every minute and should be cooked within 6-8 minutes. Once tomatoes are cooked, season with salt. Rub corn with butter, sprinkle with salt, and grill until charred (about 6-8 minutes). Cut the corn once cool enough to handle.

STEP 7:

Slice the green onions and cilantro.

STEP 8:

Combine all sauce ingredients into a bowl and mix.

STEP 9:

Boil water and cook noodles in cup for 3 minutes. Drain the hot water and briefly run noodles under cold water to firm up the noodles.

STEP 10:

Place the noodles in a bowl or back in the cup and top with the shrimp, corn, cherry tomatoes, cucumbers, green onion, and cilantro. When ready to eat, add sauce to taste and add a squeeze of lime juice.