Try to resist this colourful bowl filled with sliced avocado, crispy asparagus, garlic shrimp and hard-cooked eggs. It’s an irresistible mix of veggies and proteins!
Dressing: In a small bowl, whisk together rice wine vinegar, sesame oil, lime zest and juice, mirin and soy sauce; set aside.
Bowl: In a medium bowl, coat shrimp and asparagus in garlic, olive oil, lemon zest and juice, salt and pepper. Heat a large skillet, over medium-high heat, add shrimp mixture and cook, stirring often, for 6 to 7 minutes or until shrimp are cooked.
Divide cooked noodles, eggs, sliced avocado and shrimp mixture between four bowls. Sprinkle with green onions and black sesame seeds. Drizzle with dressing.
Tip: You can substitute the mirin rice wine for 2 tbsp (30 mL) white wine and 1 tsp (5 mL) sugar.