Shrimp & Veggie Soba Noodle Bento

Name: Shrimp & Veggie Soba Noodle Bento
Total time: 25 minutes
Yield: 2 Servings
Ingredients: 6 ounces uncooked soba noodles; 4 tablespoons Mizkan™ Ponzu Citrus Seasoned Soy Sauce; 2 tablespoons extra virgin olive oil; ½ pound large raw shrimp, peeled and deveined (21/25 count); 1 ½ teaspoons sambal oelek (Asian chili garlic sauce); ¼ cup shredded carrots; ¼ cup finely shredded red cabbage; ½ small red bell pepper, thinly sliced; ¼ cup thinly sliced quartered watermelon radishes; 2 tablespoons frozen shelled edamame; 1 tablespoon coarsely chopped fresh cilantro; 2 lime wedges; ½ cup assorted fresh berries

Ingredients

6 ounces uncooked soba noodles
4 tablespoons Mizkan™ Ponzu Citrus Seasoned Soy Sauce
2 tablespoons extra virgin olive oil
½ pound large raw shrimp, peeled and deveined (21/25 count)
1 ½ teaspoons sambal oelek (Asian chili garlic sauce)
¼ cup shredded carrots
¼ cup finely shredded red cabbage
½ small red bell pepper, thinly sliced
¼ cup thinly sliced quartered watermelon radishes
2 tablespoons frozen shelled edamame
1 tablespoon coarsely chopped fresh cilantro
2 lime wedges
½ cup assorted fresh berries

INSTRUCTIONS

Cook noodles 1 min. less than directed on package. Rinse with cold water; drain well. Whisk ponzu and oil in small bowl; divide between 2 small sauce containers.
Toss shrimp with sambal. Heat medium skillet lightly sprayed with nonstick cooking spray on medium-high heat. Add shrimp in single layer. Cook 2 min. undisturbed until edges begin to brown. Turn over; cook 1-2 min. or until done.
Divide noodles between 2 bento boxes. Top evenly with vegetables, cilantro and shrimp. Add sauce container and lime wedges. Fill separate compartment with berries. Toss all ingredients together before eating.

Serving: 2 servings

TOTAL TIME

25 minutes