Togarashi shrimp, spiralized zucchini and soba bowls

Prep 15 min
Total 20 min
Serves 4

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1 340-g package
spiralized zucchini, (about 6 cups)
180 g
2 1/2 tsbp
2 tbsp
3 tsp
sesame oil, divided
2 tsp
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
1/4 cup


  • 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.

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).


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

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