Great Spicy Shrimp Noodle Salad (and Soup)
INGREDIENTS
½ cup fresh lime juice
2 tsp honey
1 serrano chili, very thinly sliced
1, 1” piece ginger, finely grated
1 Tbsp plus 1 ½ tsp fish sauce
5 tbsp extra virgin olive oil, divided 3 and 1
Vegetables
- ¾ cup Carrots small dice
- ¾ cup broccoli florets
- ¼ c Broccoli stems
- ¾ c Cauliflower florets
- ¾ c zucchini (instead of cucumber if you desire)
- ¾ c Shallots
- ½ c Grape tomatoes
- ½ c Pineapple chunks
- 1 heaping tsp green curry paste
1 lb large shrimp, peeled, deveined
Kosher sault
6 oz Bean thread (cellophane or glass) noodles
1 English hothouse cucumber, halved lengthwise, thinly sliced crossways
½ cup salted, roasted peanuts, crushed
1 cup basil leaves
INSTRUCTIONS
Make dressing
Stir lime juice and honey in a small bowl until honey dissolves.
Mix in chili, ginger, fish sauce, and 3 tbsp oil
Toss shrimp and 2 Tbsp dressing in a medium bowl to coat – let sit 10 minutes
Then Cook veggies and prep noodles at same time
In a wok over med high heat add 2 tbsp olive oil and dissolve the green curry paste. Sequentially add vegetable by cooking time every 1 - 2 minutes. Wok too dry add additional oil and fish sauce
Carrots, cauliflower, broccoli stems and florets
Shallots
Pineapple
Tomatoes
Place veggies in a bowl when crisply cooked
Boil water and when it boils take off heat and submerge noodles for 8 – 10 minutes until al dente. Then drain noodles and place in serving bowl and add remainder of dressing as well as cucumber, basil and peanuts.
When veggies finish put 1 tbsp olive oil in wok – pat shrimp dry and salt. Cook shrimp (toss them regularly) for 1 to 2 minutes until pink and mostly cooked through. Then add shrimp to noodles in serving bowl.
Add cooked veggies to noodles and shrimp and toss.
Enjoy.
If there are leftovers you can heat pho stock - amount depends on leftover amount, and add the leftovers and serve as soup. It is delicious
