Sesame Shrimp Noodle Bowl

If you’re not sure what to do with those frozen veggies in the back of your freezer, look no further! This quick and easy one-pan recipe offers beneficial prebiotics for your gut from buckwheat. Since frozen vegetables are blanched and frozen immediately after harvest, their vitamins and minerals are preserved - unlike fresh vegetables, which start to degrade the moment they begin to travel to your grocery store shelf. Seasoned with ginger, this naturally gluten-free recipe may help symptoms associated with IBS.

Serving size: 4
Prep time: 5 minutes
Cook time: 20 minutes

Ingredients for sesame shrimp noodle bowl

• 1 lb shrimp (frozen or fresh)
• 1 lb buckwheat noodles (also known as soba) or rice noodles
• 1 bag mixed frozen vegetables (such as carrots, green beans, zucchini)
• 3 Tbsp low-sodium soy sauce (I prefer Braggs liquid amino acid which is gluten-free)
• 1 Tbsp olive oil
• 2 tsp sesame oil
• 1 Tbsp balsamic vinegar
• 2 cloves garlic, minced or grated (if you don’t tolerate half of the garlic close omit)
• 1” piece of ginger, minced or grated
• 3 tsp sesame seeds
• Optional sprinkle of red pepper chili flakes, fresh lime, and cilantro for serving.

Directions for sesame shrimp noodle bowl

1. Cook noodles according to package directions. Drain and set aside.
2. In a large pan, heat olive oil and sesame oil over medium heat.
3. Add garlic and ginger and saute for 1 minute.
4. Carefully add in frozen vegetables and stir.
5. Mix in shrimp, soy sauce, and balsamic vinegar.
6. Stir and sauté, covered, for 4-5 minutes until shrimp are pink and curled into a “c” shape. Turn off heat.
7. Add the noodles to the pan.
8. Gently mix until noodles are fully coated in the sauce.
9. Sprinkle in sesame seeds and optional chili flakes.
10. Allow to cool for a few minutes before serving with squeeze of lime and cilantro.