One of my favorite week night meals is some sort of Asian themed noodles with lots of fresh vegetables and of course cilantro.
I have a few varying recipes that all seem to turn out quite similar.
This recipe is from Gordon Ramsay’s Healthy Appetite Cook book and it didn’t disappoint or sway from the norm.
Rice Noodle Salad with Shrimp & Thai Dressing
- 3 1/2 oz thin rice noodles
- drizzle of sesame oil
- 7oz snow peas or sugar snap peas
- 1 large sweet red pepper
- 1 large sweet yellow or orange pepper
- 2 green onions
- 7oz peeled, cooked shrimp
- handful of cilantro leaves
- 1 tbsp toasted black or white sesame seeds, to sprinkle
- 1 shallot, peeled and finely diced
- 2 garlic cloves, peeled and finely crushed
- 1 small red chile, seeded and minced
- 2-3 tbsp lime juice, or more to taste
- 2 tbsp fish sauce
- 1 tbsp light soy sauce
- 2 1/2 tbsp jaggery (or soft brown sugar)
- 2 tbsp toasted sesame oil
- Bring the kettle to a boil. Place the rice noodles in a large heatproof bowl and pour on boiling water, ensuring that the noodles are fully immersed. Cover the bowl with plastic wrap and let stand for 5 minutes or until the noodles are tender but still retaining a bite. Drain and immediately toss with a drizzle of sesame oil to stop them from sticking to each other.
- In the meantime, blanch the snow peas in a pan of boiling water for 2 minutes until they are just tender but still bright green. Refresh in a bowl of iced water, then drain well. Cut the snow peas on the diagonal into 2 or 3 pieces. Halve, core, and seed the peppers, then cut into long, thin slices. Trim and finely slice the green onions on the diagonal.
- For the dressing, put all the ingredients into a bowl and whisk lightly to combine.
- Put the shrimp, green onions, snow peas, and peppers into a large bowl and add the drained noodles, cilantro leaves, and sesame seeds. Pour the dressing over the salad and toss well to coat.
- Eat immediately or chill until ready to serve.