Sesame Shrimp Noodle Bowl

Melissa Halas, MA, RDN, CDE | SuperKids Nutrition

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. This recipe is naturally gluten-free for those with a sensitivity or Celiac.

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

Ingredients

• 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

• 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

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 sauté 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.

Melissa Halas, MA, RDN, CDE, is CEO of SuperKids Nutrition and creator of the Super Crew. She's a nationally recognized Registered Dietitian specializing in pediatrics, sports, and plant-based nutrition. Check out her books that promote plant-based eating for both children and adults, including The Plant-Based Boost, Nutrition Solutions for Athletes and Exercise Enthusiasts, The Plant-Based Boost Cookbook, 100+ Recipes for Athletes and Exercise Enthusiasts, The Super Crew’s Breakfast Cookbook for Kids, 50 Tasty Recipes + 100 Fun Nutrition Activities, and Healthy Eating for Families, The Ultimate Nutrition Guide for Kids, Parents, and Educators (in English and Spanish). Shop her books here.

Contact Melissa.