Soy spaghetti with shrimp, soy sprouts and zucchini
3 servings
15 minutes
Soy spaghetti with shrimp, soybean sprouts, and zucchini is a vibrant and aromatic dish of Chinese cuisine that combines the tenderness of seafood with the freshness of vegetables. Its base is soy paste, which becomes soft when cooked and absorbs the flavor of soy sauce. Shrimp infused with olive oil and garlic add a refined marine note to the dish, while soybean sprouts and zucchini provide freshness and a crunchy texture. This dish is perfect for a light yet hearty dinner, harmoniously combining proteins, healthy fats, and vitamins. It is easy to prepare and can be an excellent choice for those seeking a balance between taste and health.
1
Pour olive oil into a pan or wok and heat it. Add shrimp, minced garlic, sliced zucchini, and soybean sprouts. Stir and simmer on medium heat for about 5 minutes.
- Olive oil: 50 ml
- Peeled shrimp: 150 g
- Garlic: 1 clove
- Courgette: 0.5 piece
- Soybean sprouts: 150 g
2
At this time, boil the soy paste for 2-3 minutes until it starts to soften.
- Soybean paste (doenjang/miso-style): 100 g
3
Drain the pasta, add it to the rest in the pan, pour in soy sauce, mix, add salt and pepper to taste, and simmer for 5 minutes on high heat, stirring constantly until the pasta and shrimp are fully cooked.
- Soybean paste (doenjang/miso-style): 100 g
- Soy sauce: 70 ml
- Salt: to taste
- Cracked black pepper: to taste