This meal-in-a-bowl is simple and delicious featuring shrimp and savory soba noodles tossed in a limey ponzu-soy sauce dressing. This  gluten-free dish can be served hot or cold.

Preparation time: 30 minutes

What you need:

1 lb (500g) medium shrimp, peeled and deveined

1 teaspoons sugar

½ teaspoon salt

1 tablespoon sesame seeds

5 tablespoons ponzu sauce (Japanese citrus-based sauce)

5 tablespoons soy sauce

2 teaspoon sesame oil

9 oz (250 g) soba noodles (buckwheat noodles)

1 medium onion, halved and thinly sliced

2 green onions, thinly sliced

2 garlic cloves, minced

1 tablespoon fresh ginger, minced

3.5 oz (100 g) mushrooms, thickly sliced (you v=can use any mushrooms)

2 handful of spinach

How to do it:

Place the shrimp in a bowl, add 1 tablespoon ponzu sauce and 1 tablespoon soy sauce, mix well and set aside for at least 10 minutes.

In a small bowl, combine the remaining ponzu sauce, soy sauce, sesame oil, 1 teaspoon sugar and lime. Whisk until the sugar dissolves and set aside.

Bring a large pot of water to a boil. Add the soba noodles and cook for 4-5 minutes. Don’t overcook because soba noodles don’t have gluten and will quickly become mushy. Drain in a colander and set aside.

While the water heats, add 1 tablespoon of sesame oil to a skillet at medium-high heat. Add the onion and cook for 3-4 minutes or until browned, add garlic and ginger and cook for another minute or so.

Add the shrimp and cook for 3-4 minutes until they tun pink. Remove them from the skillet and let them rest on a plate.

Add the mushrooms to the skillet and cook until tender, for 2-3 minutes. Add the spinach and the noodles to the mushroom mixture. Toss with the reserved ponzu-soy sauce dressing and top with the shrimp.

Sprinkle with the green onion and some sesame seeds.

Enjoy!