Poke with noodles, shrimp and seasonal berries
2 servings
20 minutes
Poke with noodles, shrimp, and seasonal berries is a vibrant combination of exotic flavors from Hawaiian cuisine. This refreshing and nutritious dish combines tender egg noodles, juicy shrimp, sweet apricots, cherries, and strawberries to create an incredible harmony of sweetness, saltiness, and umami. The dressing made from soy sauce and ponzu vinegar adds a light tanginess to the dish while toasted sesame and nori provide subtle nutty and ocean notes. The origins of poke trace back to the traditions of Hawaiian fishermen who would slice fresh fish and dress it with simple sauces. Modern variations like this recipe expand the boundaries of flavor by offering unexpected and bold combinations. Perfect for a light lunch or dinner, this poke will give you a sense of freshness and summer delight.
1
Boil the noodles according to the instructions on the package in salted water, then drain the water, rinse the noodles, and add a little vegetable oil to prevent sticking.
- Egg noodles: 150 g
- Vegetable oil: 15 ml
2
Peel the boiled shrimp from their shells and remove the intestine from the back. Mix them with ponzu and soy sauce.
- Shrimp: 200 g
- Ponzu sauce: 50 ml
- Soy sauce: 20 ml
3
Remove the pits from the apricots, cut them into 8 pieces, quarter the cherries, and slice the strawberries thinly.
- Apricots: 2 pieces
- Sweet cherry: 8 pieces
- Strawberry: 4 pieces
4
Place the noodles on a plate, top with shrimp, berries, sliced nori, and sprinkle with toasted sesame seeds and chopped green onions.
- Egg noodles: 150 g
- Shrimp: 200 g
- Apricots: 2 pieces
- Sweet cherry: 8 pieces
- Strawberry: 4 pieces
- Dried nori seaweed: 0.3 piece
- Toasted sesame seeds: to taste
- Spring onion: 5 g