Shrimp & Veggie Soba Noodle Bento


  • 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


  1. 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.
  2. 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.
  3. 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


25 minutes