I have seen so many great Asian noodle dishes on the internet. It seems like noodle bowls are the latest rage so I decided to try making one myself. I wanted to make it as healthy as possible so I used whole wheat spaghetti, I added some shrimp and as many veggies as I could fit in the bowl. This was also something I could make in between soccer practice, a baseball game and whatever else we might have had that evening.
The nice thing about this dish is that it can be prepared in advance and heated later. I have been doing that a lot lately. There is nothing like preparing dinner at 4pm and then coming home at 7:30 to know dinner will be done in 3 minutes. Thank you microwave! I don’t know what I would have done before that invention.
This time, the noodle bowl had shrimp in it but chicken, pork or beef could also be substituted. Try different veggies and see what you like. I know this dinner will be around many times while I just vary a few ingredients.
- ½ lb whole wheat spaghetti
- 2 TBS canola oil
- 1 red pepper, diced
- 1 TBS chopped garlic
- 1 cup frozen peas
- 9 oz fresh baby spinach
- ½ cup soy ginger dressing ( I used a low fat and low sodium one)
- 1 lb cooked shrimp, cleaned and deveined
- 2 TBS sesame seeds
- Sriracha sauce, to taste
- Cook the spaghetti according to box directions. Drain and keep warm.
- In the meantime, heat oil in a large fry pan or a wok on medium heat. Cook pepper for 10 minutes or until wilted. Add garlic and peas. Cook until peas are heated through.
- Add spinach and dressing to the pan. Cook for a few minutes until the spinach in wilted and sauce is bubbling. Stir well.
- Mix in pasta and heat together for a few minutes. Distribute in 4 bowls.
- Add shrimp to pan. (There should be some leftover sauce in the bottom). Cook shrimp just until heated.
- Divide the shrimp and top the noodle mixture with it. Sprinkle with sesame seeds.
- Season with Sriracha sauce if desired.