Togarashi shrimp, spiralized zucchini and soba bowls

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PREP TIME

15 min

TOTAL TIME

20 min

Serves

4

Togarashi shrimp, spiralized zucchini and soba bowls

Photo, Erik Putz.

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


Ingredients

  • 1 340-g package spiralized zucchini , (about 6 cups)
  • 180 g soba noodles
  • 2 1/2 tsbp soy sauce
  • 2 tbsp lime juice
  • 3 tsp sesame oil , divided
  • 2 tsp honey
  • 2 green onions , chopped
  • 450 g large, frozen shrimp , thawed and peeled
  • 1 tsp Shichimi Togarashi 7-Spice Blend , such as President’s Choice
  • 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 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
  • 27 g,
  • Carbohydrates
  • 42 g,
  • Fat
  • 5 g,
  • Fibre
  • 3 g,
  • Sodium
  • 812 mg.

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).

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