Try this easy and delicious Sesame Shrimp Noodle Salad recipe – it’s perfect for lunch or dinner, and you can make it the day ahead too. I like to keep it really colorful with tons of veggies, and I’ve been known to throw in carrots, zucchini, cherry tomatoes, or whatever I have in the crisper drawer. I’ve also been known to use parsley instead of cilantro because it needs the fresh herbs, but I like parsley waaaaay better. Don’t be afraid to switch it up.
These rice noodles were featured in the Love With Food Gluten-Free Box, curated by yours truly. You can try Love With Food for 50% off here: bit.ly/1efQdS5
1/4 cup mirin (Japanese rice wine)
1/3 cup grapeseed or canola oil
1 tablespoon Sriracha or other hot sauce
3 tablespoons gluten free tamari soy sauce
2 tablespoons toasted sesame oil, divided
1 red bell pepper, sliced thin
1 medium cucumber, sliced in thin rounds
1/2 lb medium cooked shrimp, peeled and de-veined
3-4 green onions, (slice the whites in matchstick-sized pieces and the greens in small rounds)
8 ounces (one package) Explore Asian Rice Vermicelli noodles
1/2 cup cilantro leaves, chopped
1 tablespoon sesame seeds
salt and pepper to taste
lime wedges for serving (optional)
Whisk together the mirin, oil, Sriracha, tamari and 1 tablespoon of sesame oil in a large bowl. Add the sliced pepper, cucumber, onion matchsticks and shrimp and stir to combine.
Cook the noodles in a pot of salted boiling water for 3-4 minutes. Rinse with cold water and drain, then toss with the rest of the sesame oil. Add the noodles and cilantro to the bowl of vegetables and shrimp, and stir to combine. Top with the sesame seeds and remaining green onions and serve!
photo credit: Katie Roletto Faulkner (she’s a badass)