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Togarashi shrimp, spiralized zucchini and soba bowls

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  • Prep Time15 mins
  • Total Time20 mins
  • Makes4 servings
Togarashi shrimp, spiralized zucchini and soba bowls

Photo, Roberto Caruso.

Chatelaine Triple Tested

Ingredients

  • 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

Instructions

  • 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 27g, Carbohydrates 42g, Fat 5g, Fibre 3g, Sodium 812mg.
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.

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