Soy spaghetti with shrimp is a delicious and light dish, perfect for those who love oriental flavors and want to try a revisited recipe.
My recipe includes vegetables cut into sticks, thicker than the traditional ones. This gives the dish taste and crunchiness.
The preparation is simple and quick, requiring only a few readily available ingredients and a few steps that do not take much time.
Prepare this dish when you have guests for dinner and you’ll make a great impression!
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3.5 oz soy spaghetti
- 1 zucchini (large)
- 1 carrot
- 1 shallot
- to taste extra virgin olive oil
- 3 tbsps soy sauce
- Half glass white wine
- to taste salt
- to taste black pepper
- 1 egg
- 7 oz shelled, frozen shrimp
Tools
- Wok
- Knife
- Cutting board
- Bowl
- Wooden spoon
Steps
Soak the soy spaghetti in a bowl with very hot water and set them aside until used.
Heat two tablespoons of extra virgin olive oil in a wok. Add the shrimp, season with salt and pepper and cook for about 5 minutes. Once cooked, transfer them into a bowl.
Peel the carrots and cut them into thin sticks. Cut the zucchini to the same size as the carrots and finely slice the shallot.
In the same wok where we prepared the shrimp, heat 2 tablespoons of extra virgin olive oil. Add the trio of vegetables, salt, and pepper to taste, mix, and cook for about 5 minutes. Once cooked, move the vegetables to the edge of the pan and create a space where we’ll cook a scrambled egg.
Once cooked, mix the egg and vegetables together.
At this point, drain the soy spaghetti and add them to the pan. Mix to incorporate the seasoning, add the soy sauce, the white wine and cook for a few minutes. If necessary, add a splash of water. Add the shrimp and toss for a minute.
Our SOY SPAGHETTI WITH SHRIMP are ready. Enjoy your meal!
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Storage and Tips…
Consume immediately. I do not recommend storing this dish.
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