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ASIAN SHRIMP NOODLE SALAD BOWL with WASABI PEANUTS AND LIME DRESSING
INGREDIENTS:
1 teaspoon citrus-flavored olive oil
1/2 pound medium raw shrimp, shelled
1 teaspoon citrus flavored olive oil
sprinkling of sea salt & ground black pepper
4 ounces glass (cellophane) noodles, blanched
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
1/3 cup finely chopped green onions
DRESSING:
1 red chili pepper, seeded and minced
1 tablespoon brown sugar
1 teaspoon freshly grated ginger (or more to taste)
1/4 cup fresh lime juice
1 teaspoons freshly grated lime zest
1 tablespoon peanut oil
1 teaspoon toasted sesame oil
sea salt & ground black pepper to taste
1/2 cup chopped Good Earth Wasabi Peanuts
DIRECTIONS:
Heat oil in a 12" skillet over medium-high heat.
Cut shrimp lengthwise, sprinkle with salt & pepper and add to oil.
Sauté for 2 minutes, stirring occasionally for even cooking.
Stir in blanched noodles, mint, cilantro and green onion.
Cook and additional minute then remove from heat, set aside.
In a large mixing bowl, whisk together all dressing ingredients until incorporated.
Season with salt & pepper if desired.
Transfer shrimp/noodles to the mixing bowl and gently toss to coat.
Divide shrimp-noodle salad between for pasta
bowls and sprinkle with wasabi peanuts.
Serve immediately with chopsticks!
Serves 4.
Michaela Rosenthal
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