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