Togarashi shrimp, spiralized zucchini and soba bowls

Prep 15 min
Total 20 min
Serves 4

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6 cups
spiralized zucchini, about 2 zucchini
180 g
soba noodles
2 1/2 tbsp
2 tbsp
1 tbsp
sesame oil, divided
2 tsp
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
1/4 cup


  • 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.


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.


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

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