Recipes

Togarashi 7 Spice Shrimp and Noodles

Serves 4

| Prep Time: 25 mins

| Cook Time: 25 mins

| Total Time: 50 mins

You may need: Shichimchi Togarashi

Discover The Recipe

Flavorful meals don’t have to be complicated. In this Japanese inspired recipe, we combine fresh shrimp, tangy sesame vinaigrette, and perfectly prepared noodles with stir fried vegetables. The result is a delightful meal loaded with traditional Japanese flavors. Each bite of our Togarashi shrimp and noodles offers you a zesty, peppery, citrus burst of flavors from our authentic Japanese 7 Spice blend, called Shichimi Togarashi. This spice blend, often shortened to Shichimi or just Togarashi, is a common table condiment across Japan that is used to add a pop of heat and zesty flavor to any dish. 

Shichi is the Japanese word for "seven," and togarashi means "peppers." Shichimi Togarashi dates back to at least the 17th century when it was produced by spice dealers in Edo, known as Tokyo today. There are many variations of this popular spice, but the core ingredients are pepper flakes, poppy seed, sesame seed, nori (seaweed), and a citrusy zest from orange or tangerine peel. Use it on any dish where you want a Japanese touch. Try it on salads, ramen, and baked fish or chicken. Try making our udon noodle soup or Beef Yakisoba recipes listed on the website.

Ingredients

  • 1 lb shrimp, peeled and deveined

  • 1/2 Tbsp sesame oil

  • 1 Tbsp Piquant Post Shichimchi Togarashi

  • Sesame Vinaigrette:

  • 3 Tbsp soy sauce

  • 1.5 Tbsp rice vinegar

  • 1 Tbsp sesame oil

  • 1 tsp sugar

  • Noodles and vegetables:

  • 10 oz rice vermicelli, dried

  • 2 Tbsp + 1 tsp sesame oil, divided

  • 4 cloves garlic, minced

  • 1 yellow onion, chopped

  • 1 bell pepper, deseeded and sliced

  • ½ tsp salt

  • 1 tsp Piquant Post Shichimchi Togarashi 

  • 6 shiitake mushrooms, sliced

  • 4 cups green cabbage, thinly chopped

  • Green onions, sliced, for garnish

  • Sesame seeds, for garnish

Notes

Check the directions for ‘stir fry’ on the rice noodle package. Follow those directions if they vary from step 2.

You can typically find dried rice noodles in the Asian section of the grocery store. If you are unable to find them, you can substitute linguine.

It is best to cook the vegetables and shrimp in batches because they all cook at different rates. Also, it helps prevent overcrowding in the pan, which results in the vegetables steaming, instead of sauteing. 

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Instructions

Toss shrimp in sesame oil and Shichimchi Togarashi (Japanese 7 Spice). Set aside. In a small bowl, combine all ingredients for the sauce and briefly whisk. Set aside.

Soak vermicelli rice noodles in a large pot with warm water for 10 mins, submerging all noodles. Remove noodles to a strainer. Bring the pot of noodle water to a boil. Add noodles and cook for 2-3 mins, until cooked through. Strain and toss with 1 tsp sesame oil, to prevent sticking.

In a large frying pan, heat 1 Tbsp sesame oil over Med-High heat. Add garlic, onions and bell peppers. Sauté for 3-4 minutes, until cooked and slightly browned. Add salt and Shichimchi Togarashi spice; sauté for another minute. Remove vegetables and set aside into a bowl. Add 1 Tbsp sesame oil to the same pan. Add mushrooms, sauté for 2-3 mins. Add in cabbage, cook for another 4-5 minutes, until cabbage is cooked down. Add mushrooms and cabbage to the vegetable bowl. In the same pan, add shrimp and cook over medium high heat, 1-2 mins per side. Once cooked, add to the vegetable bowl.

Turn heat to Low and add sauce to frying pan. Add cooked noodles, vegetables & shrimp. Toss to coat with sauce for 1 min, or until heated through. Serve immediately. Garnish with green onions, sesame seeds, and/or bean sprouts.

Alternatives & Substitutions

  • If you are unable to find rice noodles or shiitake mushrooms, substitute linguine and your mushrooms of choice.

  • Shichimchi Togarashi is a typical condiment on Japanese tables. It is a zesty, peppery spice with pops of citrus flavor. The Sansho pepper ingredient is what adds a unique mouth-tingling feeling. You can use a pinch of this spice on any dish where you want a unique pop of flavor. 

  • Try using Shichimchi Togarashi in another take on a noodle dish, Beef Yakisoba.

  • For another classic, try our Udon Noodle Soup. In this recipe, you'll learn how to make dashi, the savory, classic Japanese broth!

  • Shichimchi Togarashi adds a delicious pop to Yakitori, Japanese Chicken Skewers.

  • Try this unique Asian twist on Miso Carbonara or Spiced Japanese Pumpkin.

  • Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.

  • Post pictures of your masterpiece meal on social media and tag us. We repost!

Togarashi 7 Spice Shrimp and Noodles

Serves

4

Prep Time

25 mins

Cook Time

25 mins

Total Time

50 mins

Piquant Post spice you’ll need: Shichimchi Togarashi

Ingredients

  • 1 lb shrimp, peeled and deveined

  • 1/2 Tbsp sesame oil

  • 1 Tbsp Piquant Post Shichimchi Togarashi

  • Sesame Vinaigrette:

  • 3 Tbsp soy sauce

  • 1.5 Tbsp rice vinegar

  • 1 Tbsp sesame oil

  • 1 tsp sugar

  • Noodles and vegetables:

  • 10 oz rice vermicelli, dried

  • 2 Tbsp + 1 tsp sesame oil, divided

  • 4 cloves garlic, minced

  • 1 yellow onion, chopped

  • 1 bell pepper, deseeded and sliced

  • ½ tsp salt

  • 1 tsp Piquant Post Shichimchi Togarashi 

  • 6 shiitake mushrooms, sliced

  • 4 cups green cabbage, thinly chopped

  • Green onions, sliced, for garnish

  • Sesame seeds, for garnish

Instructions

  1. Toss shrimp in sesame oil and Shichimchi Togarashi (Japanese 7 Spice). Set aside. In a small bowl, combine all ingredients for the sauce and briefly whisk. Set aside.

  2. Soak vermicelli rice noodles in a large pot with warm water for 10 mins, submerging all noodles. Remove noodles to a strainer. Bring the pot of noodle water to a boil. Add noodles and cook for 2-3 mins, until cooked through. Strain and toss with 1 tsp sesame oil, to prevent sticking.

  3. In a large frying pan, heat 1 Tbsp sesame oil over Med-High heat. Add garlic, onions and bell peppers. Sauté for 3-4 minutes, until cooked and slightly browned. Add salt and Shichimchi Togarashi spice; sauté for another minute. Remove vegetables and set aside into a bowl. Add 1 Tbsp sesame oil to the same pan. Add mushrooms, sauté for 2-3 mins. Add in cabbage, cook for another 4-5 minutes, until cabbage is cooked down. Add mushrooms and cabbage to the vegetable bowl. In the same pan, add shrimp and cook over medium high heat, 1-2 mins per side. Once cooked, add to the vegetable bowl.

  4. Turn heat to Low and add sauce to frying pan. Add cooked noodles, vegetables & shrimp. Toss to coat with sauce for 1 min, or until heated through. Serve immediately. Garnish with green onions, sesame seeds, and/or bean sprouts.

Notes

  • Check the directions for ‘stir fry’ on the rice noodle package. Follow those directions if they vary from step 2.

  • You can typically find dried rice noodles in the Asian section of the grocery store. If you are unable to find them, you can substitute linguine.

  • It is best to cook the vegetables and shrimp in batches because they all cook at different rates. Also, it helps prevent overcrowding in the pan, which results in the vegetables steaming, instead of sauteing. 

  • Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

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