Name: Coconut Curry Noodles with Mushrooms and Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz shrimp; 1.5 oz soba noodles; 1 cup broccoli florets; 1 cup cremini mushrooms; 1 cup zucchini; 0.25 cup light coconut milk; 1 tbsp red curry paste; 1 tsp toasted sesame oil; 1 tbsp tamari; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic; 0.5 tsp fresh ginger

Coconut Curry Noodles with Mushrooms and Zucchini

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Coconut Curry Noodles with Mushrooms and Zucchini

Sautéed shrimp and tender soba noodles tossed in a creamy, fragrant red curry sauce with crisp broccoli and earthy mushrooms.

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NUTRITION

Protein

49.8g

Fat

11.3g

Carbs

52.9g

SERVINGS

1 serving

INGREDIENTS

6 oz shrimp

1.5 oz soba noodles

1 cup broccoli florets

1 cup cremini mushrooms

1 cup zucchini

0.25 cup light coconut milk

1 tbsp red curry paste

1 tsp toasted sesame oil

1 tbsp tamari

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 tsp fresh ginger

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PREPARATION

1
Cook soba noodles according to package directions, drain, and set aside.
2
Heat toasted sesame oil in a large skillet over medium-high heat.
3
Add shrimp, sea salt, and black pepper, searing until pink and opaque, then remove from pan.
4
In the same skillet, add garlic, ginger, and red curry paste, stirring for one minute until fragrant.
5
Add broccoli florets, mushrooms, and zucchini, sautéing for five minutes until tender-crisp.
6
Whisk in light coconut milk and tamari, simmering for two minutes to thicken slightly.
7
Return shrimp and cooked soba noodles to the pan, tossing well to coat in the creamy sauce.