Updated Jan 23, 2020Chatelaine
1 340-g package
spiralized zucchini, (about 6 cups)
2 1/2 tsbp
sesame oil, divided
green onions, chopped
large, frozen shrimp, thawed and peeled
Shichimi Togarashi 7-Spice Blend, such as President’s Choice
- 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).