Japanese Shrimp Noodle Bowls
This easy to make Japanese noodle dish is flavorful, easy to make, and healthy too!
Servings: 4
Calories: 491kcal
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
Instructions
- 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.
Nutrition
Calories: 491kcal | Carbohydrates: 59g | Protein: 36g | Fat: 14g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 286mg | Sodium: 1431mg | Potassium: 747mg | Fiber: 4g | Sugar: 8g | Vitamin A: 7191IU | Vitamin C: 77mg | Calcium: 304mg | Iron: 7mg