Advertisement

Togarashi shrimp, spiralized zucchini and soba bowls

5

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

Photo, Erik Putz.

Chatelaine Triple Tested

These shrimp-topped noodle bowls make for a delicious weeknight meal.

Instructions

  • SPREAD 2 kitchen towels on counter. Scatter zucchini spirals on towels and roll up to absorb any excess liquid.

  • COOK soba noodles following package directions until tender, 4 to 5 min. Drain and rinse under cold running water. Drain very well.

  • WHISK soy sauce with lime juice, 2 tsp sesame oil and honey in a large bowl. Add zucchini, soba noodles and green onions, tossing to coat. 4. Pat shrimp dry. Heat a large frying pan over medium-high. Add remaining 1 tsp sesame oil, then shrimp. Cook until pink, 2 to 3 min. Sprinkle with togarashi.

  • DIVIDE noodle mixture among bowls and top with shrimp, cilantro, mint and more togarashi, if desired.


Nutrition (per serving)

Calories 310, Protein 27g, Carbohydrates 42g, Fat 5g, Fibre 3g, Sodium 812mg.

Shopping tip: Can’t find togarashi? Combine 1/2 tsp toasted mixed sesame seeds with a pinch of cayenne pepper for a quick hack.

Prep tip: Two zucchini will yield about cups (if you have a spiralizer of your very own).

Advertisement
Advertisement
Advertisement
Advertisement