I love to collect healthy recipes but don’t often have the time or inclination to make the dishes! I was intrigued when I came across this noodle dish and made it earlier this week for dinner. It was super easy and delicious so I thought I’d share it.
I made some modifications (chopped the veggies instead of julienned to save time) used whole wheat spaghetti instead of rice noodles (because that’s what I had in the cupboard), and added some chopped Asian cabbage (to bulk it up a bit), cilantro and a squeeze of lime (to brighten the dish).
It’s a great base salad that you can customize by using chicken breast, topping with a salmon filet or adding tofu. Yum!
SESAME RICE NOODLES WITH SHRIMP (courtesy of Self Magazine)
- 1/4 cup gluten-free tamari or soy sauce
- 1/4 cup rice vinegar, divided
- 2 tablespoons toasted sesame oil
- 2 garlic cloves, minced
- 2 tablespoons honey
- 1 teaspoon Sriracha
- 1 cup peeled, seeded, julienned cucumber
- 1 cup peeled, julienned carrots
- 1 cup julienned radishes
- 2 scallions, thinly sliced
- 1 teaspoon salt
- 1/2 lb brown-rice spaghetti
- 1/2 lb shrimp, peeled and deveined
- 1 teaspoon sesame seeds (black or regular)
- In a large bowl, whisk together tamari, 1 tbsp vinegar, oil, garlic, honey and Sriracha. In a separate bowl, toss together cucumber, carrots, radishes, scallions, remaining 3 tbsp vinegar and salt. Let stand 10 minutes, tossing occasionally.
Bring a large pot of salted water to a boil. Cook spaghetti as directed on package until al dente. During the last 2 minutes of cooking, add shrimp. Drain noodle mixture and rinse with cold water, shaking out any excess. Add noodle mixture and vegetables to bowl with tamari dressing and toss. Top with sesame seeds.
374 calories per serving, 11 g fat (2 g saturated), 59 g carbs, 6 g fiber, 15 g protein