Tuesday, August 19, 2014

Shrimp Noodle Salad with Peanut Sauce

Well, we're hitting mid-90's this week with lots of humidity.  This weather definitely calls for light eating (I am so looking forward to autumn and cool weather and soup!)  I ran across this recipe and knew it would be a perfect meal after yard work.

And easy.  Quick and easy.  This recipe, however, calls for using frozen cooked shrimp, but just about the only way I prepare shrimp is by roasting it (thaw frozen, uncooked shrimp, remove shell, leave tail on, toss with a bit of EVOO and a little black pepper and roast on high for 3-7 minutes, depending on size).  There are also a few other things you could add to this salad like diced or strip-cut red peppers, diced cucumbers, chopped peanuts, and mint or parsley instead of cilantro.  Also, I found the dressing a bit too thick, so I would either reduced the amount of peanut butter by half or increase the soy, vinegar, and water by doubling.


1 pkg (8 oz) rice vermicelli (rice sticks/cellophane noodles)
1/2 cup creamy or chunky peanut butter
3 Tbsp rice vinegar
3 Tbsp soy sauce
1 carrot, grated
1/2 green apple, grated
12 oz frozen, cooked, peeled tail-on large shrimp, thawed
1/2 cup (or more) frozen shelled edamame, thawed
3 Tbsp chopped cilantro, mint, or parsley
red peppers, optional
cucumbers, optional
chopped peanuts, optional

In a large pot of hot tap water, soak the noodles until al dente, about 15 minutes (start checking about every 5 minutes), change the water halfway through.  Drain and season to taste with salt.

In a medium bowl, whisk the peanut butter, rice vinegar, soy sauce, and 3 Tbsp warm water until smooth.

Divide the noodles among plates and top with the apple, carrot, shrimp, and edamame.  Drizzle with the peanut dressing and sprinkle with the cilantro.

Recipe Source: EveryDay with Rachel Ray, July/August 2014, p. 98

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