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
- Cook noodles according to package directions. Drain and set aside.
- In a large pan, heat olive oil and sesame oil over medium heat.
- Add garlic and ginger and saute for 1 minute.
- Carefully add in frozen vegetables and stir.
- Mix in shrimp, soy sauce, and balsamic vinegar.
- Stir and sauté, covered, for 4-5 minutes until shrimp are pink and curled into a “c” shape. Turn off heat.
- Add the noodles to the pan.
- Gently mix until noodles are fully coated in the sauce.
- Sprinkle in sesame seeds and optional chili flakes.
- Allow to cool for a few minutes before serving with squeeze of lime and cilantro.
- calories: 320
- carbohydrates: 38g
- fat: 8g
- fiber: 3g
- potassium: 388mg
- protein: 25g
- saturated fat: 1g
- sodium: 1177mg
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