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Try to resist this colourful bowl filled with sliced avocado, crispy Ontario asparagus, garlic shrimp and hard-cooked eggs. It’s an irresistible mix of veggies and proteins!

Serves 4


Garlic Shrimp and Asparagus Noodle Bowl
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    For the dressing:
  • ½ cup rice wine vinegar or rice vinegar
  • ¼ cup toasted or regular sesame oil
  • 1 zest of lime
  • ¼ cup fresh lime juice
  • ⅛ cup mirin rice wine
  • ⅛ cup less sodium soy sauce
  • For the Noodle Bowl:
  • ⅔ pound large black tiger shrimps, peeled and washed
  • 12 Ontario asparagus spears, trimmed and cut into 1-inch (2.5 cm) pieces
  • 3 cloves garlic, minced
  • ⅛ cup olive oil
  • 1 zest of lemon
  • 1 tbsp fresh lemon juice
  • ¼ tsp EACH salt & pepper
  • 8 ⅛ oz rice vermicelli noodles, prepared according to package directions
  • 4 soft-cooked eggs, peeled and halved
  • 1 avocado, peeled and sliced
  • ½ cup sliced green onion
  • Black sesame seeds for garnish


  1. To make the dressing: In a small bowl, whisk together rice wine vinegar, sesame oil, lime zest and juice, mirin and soy sauce; set aside.
  2. To make the 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.
  3. 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.

Thank you to our friends at Egg Farmers of Ontario for generously providing us with this recipe.

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