Soy spaghetti with vegetables and shrimp, an easy-to-prepare oriental main course, delicious, simple, and light. Soy spaghetti is also great for those following a gluten-free diet (be careful with soy sauce, make sure it’s specifically gluten-free), or a low-calorie diet as they are lighter than our pasta. Let’s get to work and prepare soy spaghetti with vegetables and shrimp together.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Asian
- Seasonality: All seasons
Ingredients for preparing soy spaghetti with vegetables and shrimp
- 7 oz soy spaghetti
- 1 carrot
- 2 zucchini
- 1 fresh spring onion
- 4 tbsps vegetable oil
- 2 tbsps apple cider vinegar
- 1 tbsp raw cane sugar
- to taste salt
- 8 tbsps soy sauce
- 14 oz shrimp or prawns
- 1 clove garlic
- 1 tsp ground ginger
Tools
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- Pan
Steps for preparing soy spaghetti with vegetables and shrimp
First, clean the shrimp and prawns by shelling them and removing the black vein on the back. Set them aside, and in the meantime, clean the carrot and zucchini and cut them into strips. Slice the spring onion.
In a pan, pour some oil, add the onion and garlic and let it go for a couple of minutes. Remove the garlic, add the vegetables, vinegar, and sugar. Let it flavor a few minutes, then add more vinegar and sugar.
Add the shrimp or prawns and the soy sauce. Immerse the soy spaghetti in plenty of salted boiling water. Follow the package instructions, then drain and add to the vegetables and shrimp. Add a little more soy sauce, let it flavor for a couple of minutes on the flame, and serve.
Storage
You can store the dressed spaghetti for two or three days in the fridge.
