In the summer I've been making a lot of vegetarian and or seafood dinners. There is something about eating light in summer that is just feels right.
I love rice noodles, or any asian inspired noodle dish. I found this one in Cooking Light Magazine.
Sweet and Spicy Shrimp with Rice Noodles
Hands-on time 30 min.
Total time 60 min.
- 1 tablespoon rice vinegar
- 2 1/2 teaspoons honey
- 1 tablespoon sambal oelek (ground fresh chile paste, such as Huy Fong)
- 1 tablespoon lower-sodium soy sauce
- 12 ounces peeled and deveined medium shrimp
- 4 ounces uncooked flat rice noodles (pad thai noodles)
- 1 tablespoon peanut oil
- 2 tablespoons chopped unsalted cashews
- 1 tablespoon thinly sliced garlic
- 2 teaspoons chopped peeled fresh ginger
- 1 green Thai chile, halved
- 12 sweet mini peppers, halved
- 3/4 cup matchstick-cut carrot
- 1/4 teaspoon salt
- 3/4 cup snow peas, trimmed
- 3/4 cup fresh bean sprouts
- 1. Combine first 4 ingredients in a medium bowl, stirring well with a whisk. Add shrimp to vinegar mixture; toss to coat. Cover and refrigerate 30 minutes.
- 2. Cook noodles according to package directions, omitting salt and fat; drain. Rinse with cold water; drain.
- 3. Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add cashews, garlic, ginger, and chile to pan; stir-fry 1 minute or until garlic begins to brown. Remove cashew mixture from pan with a slotted spoon, and set aside.
- 4. Increase heat to high. Add sweet peppers, carrot, and salt to pan; stir-fry 2 minutes. Add shrimp mixture (do not drain); stir-fry 2 minutes. Stir in noodles and peas; cook 1 minute, tossing to coat. Return cashew mixture to pan. Add bean sprouts; cook 1 minute or until thoroughly heated, tossing frequently.
- Serves 4. Calories 299. Fat 8.5g.
This was simple and yummy. I always use sriracha instead of a chile paste.