Garlic Shrimp and Asparagus Noodle Bowl
Ingredients
DRESSING
1/2 cup rice wine vinegar or rice vinegar
1/4 cup toasted or regular sesame oil
1 zest of lime
3 tbsp fresh lime juice
2 tbsp mirin rice wine
2 tbsp less sodium soy sauce
Noodle Bowl
2/3 lb large black tiger shrimps, peeled and washed
12 asparagus spears, trimmed and cut into 1-inch (2.5 cm) pieces
3 cloves garlic, minced
2 tbsp olive oil
1 zest of lemon
1 tbsp fresh lemon juice
1/4 tsp EACH salt and pepper
1/2 pkg rice vermicelli noodles, prepared according to package directions
4 egg soft-cooked, peeled and halved
1 avocado, peeled and sliced
1/2 cup sliced green onion
black sesame seeds for garnish
Nutritional Facts
Amount Per Serving
610 Calories
Protein
22 g
Fat
33 g
Carbohydrates
55 g
Directions
1. Dressing: In a small bowl, whisk together rice wine vinegar, sesame oil, lime zest and juice, mirin and soy sauce; set aside.
2. Noodle Bowl: In a medium bowl, coat shrimp and asparagus in garlic, olive oil, lemon zest and juice, salt and pepper. Heat a large skillet, over medium-high heat, add shrimp mixture and cook, stirring often, for 6 to 7 minutes or until shrimp are cooked.
3. Divide cooked noodles, eggs, sliced avocado and shrimp mixture between four bowls. Sprinkle with green onions and black sesame seeds. Drizzle with dressing.
Tip: You can substitute the mirin rice wine for 2 tbsp (30 mL) white wine and 1 tsp (5 mL) sugar.