Togarashi shrimp, spiralized zucchini and soba bowls

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15 min


20 min



Togarashi shrimp, spiralized zucchini and soba bowls

Photo, Roberto Caruso.


  • 6 cups spiralized zucchini , about 2 zucchini
  • 180 g soba noodles
  • 2 1/2 tbsp soy sauce
  • 2 tbsp lime juice
  • 1 tbsp sesame oil , divided
  • 2 tsp honey
  • 2 green onion , chopped
  • 450 g large frozen shrimp , thawed and peeled
  • 1/2 tsp shichimi togarashi 7-spice blend , plus more for garnish
  • 1/4 cup cilantro leaves
  • 1/4 cup mint leaves


  • SPREAD 2 kitchen towels on counter. Scatter zucchini spirals on towels and roll up to absorb excess liquid.
  • COOK soba noodles in a large pot of boiling water, following package directions until tender, 4 to 5 min.  Drain and rinse under cold running water. Drain very well.
  • WHISK soy, lime juice, 2 tsp sesame oil and honey in a large bowl. Add zucchini, soba noodles and green onions, tossing to coat.
  • PAT shrimp dry. Heat remaining 1 tsp sesame oil in a large frying pan over medium-high. Add shrimp and cook until pink, 2 to 3 min. Sprinkle with togarashi.
  • TO serve, divide noodle mixture among bowls and top with shrimp, cilantro, mint and more togarashi.


Chatelaine Quickies: Cold Noodles with shrimp and peaches

Nutrition (per serving)

  • Calories
  • 310,
  • Protein
  • 27 g,
  • Carbohydrates
  • 42 g,
  • Fat
  • 5 g,
  • Fibre
  • 3 g,
  • Sodium
  • 812 mg.
  • Excellent source of
  • vitamin B12

Kitchen Tip: Shichimi togarashi is a common Japanese spice blend with 7 ingredients: red chili pepper, Japanese pepper, roasted orange peel, black and white sesame seeds, hemp and poppy seeds, ground ginger and nori.

Kitchen Tip: Can’t find togarashi? Combine 1/2 tsp toasted mixed sesame seeds with a pinch of cayenne pepper.

Kitchen Tip: Look for spiralized zucchini in the produce section of your grocery store to cut down on prep time.