Protein Boost | Summery Soba Noodle Bowls with Shrimp
Spiced Wafu Sauce & Crunchy Almonds
Cooking time
15 minutes
Servings
2/4
Calories
750 /serving
Simplicity, freshness and bright flavours are in the house—or outside on the patio. These bowls are brimming with ginger, ponzu and wafu sauce. Heirloom zucchini and sweet cherry tomatoes meet earthy soba noodles, while toasted almonds make for a crunchable munchable meal.
We will send you:
- 285g Shrimp (BAP-certified)
- 20g Ginger
- 2 Heirloom zucchini
- 140g Multicoloured cherry tomatoes
- 2 Scallions
- 45ml Ponzu lime sauce
- 25g Almonds
- 180g Soba noodles
- 60ml Wafu sauce
- 10g South Seas spices (brown sugar, sea salt, white sesame seeds, black sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper, silicon dioxide, crushed nori)
Contains: Almonds • Eggs • Sesame • Shrimp • Soy • Wheat
You will need:
Medium pan
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
28 g
Saturated Fat
3 g
Sodium
2620 mg
Total Carb
89 g
Sugars
16 g
Protein
36 g
Fibre
4 g
Preparation
Roast the zucchini
- Preheat the oven to 450°F.
- Halve the zucchini lengthwise; thinly slice crosswise on an angle.
- Peel and mince the ginger.
- On a lined sheet pan, toss the** zucchini** with the ginger, a drizzle of oil, ½ the spices and S&P.
- Roast, 12 to 14 min., until browned and tender.
Mise en place
- Meanwhile, bring a medium pot of salted water to a boil.
- Halve the tomatoes.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
Boil the noodles
- Add the noodles to the pot of boiling water and boil, 3 to 4 min., until tender.
- Drain and rinse under** cold water**.
- Transfer to a bowl and add the tomatoes, wafu sauce, remaining spices and ½ the green tops of the scallions; toss well.
Toast the almonds
- Meanwhile, in a medium pan, heat a drizzle of oil on medium-high.
- Add the almonds (roughly chop if whole) and ½ the white bottoms of the scallions. Toast, stirring often, 4 to 5 min., until the almonds are lightly browned; season with S&P.
- Transfer to a small bowl.
Dress the zucchini
- In a medium bowl, combine the ponzu and remaining white bottoms of the scallions.
- Add a drizzle of oil and the zucchini; toss well.
Plate your dish
- Divide the noodles between your bowls.
- Top with the zucchini.
- Garnish with the almonds and remaining green tops of the scallions. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
