Ingredients
- 8 oz (225g) noodles (such as udon, ramen, or rice noodles)
- 2 tablespoons crispy chili oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/2 cup thinly sliced green onions
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced bell pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped roasted peanuts or cashews (optional)
- Sesame seeds (for garnish)
- Lime wedges (for serving)
A fresh, quick, and flavorful recipe
The smoky and slightly spicy notes of Pasumecha Salsa Macha pair perfectly with the creaminess of avocado and the freshness of shrimp. A simple recipe that instantly brings a Mexican touch to your table.
Preparation
- In a bowl, mix the shrimp with the juice of half a lime, a pinch of salt, and pepper.
- Spread the cucumber on the tostadas.
- Add the shrimp, then the avocado slices.
- Garnish with sliced red onion.
- Generously drizzle each tostada with Pasumecha Mild Salsa Macha.
- Add a few cilantro leaves and a lime wedge before serving.
Pasumecha Tip
For a spicier version, replace the Mild Salsa Macha with Spicy Salsa Macha. For a unique sweet and savory touch, try Maple Mild Salsa Macha with grilled shrimp.
Serve with
- A non-alcoholic margarita
- A mango and cucumber salad
- Mexican-style grilled corn