Hi friends! Apologies for last week’s silence. As I previously mentioned, midterms season is here and I’ve had papers, exams, problem sets and group projects in every single one of my classes… kind of overwhelming if you ask me! But now that I finally have some free time, I wanted to share this veggie stir fry recipe with you all!
Carrot Noodles with Kale-Cashew Pesto
I love salads! In fact I love them so much that it’s all I ever want to eat when the weather gets warmer. I just like that it’s cold, fresh, and healthy. But I’m always on the lookout for other options too, like cold soups or sandwiches to avoid getting bored. I recently got into vegetable noodles for example; one of the best things that entered my culinary world this past year actually.
Crunchy Thai Noodle Salad with Shrimp
As I’ve told you already, I’m a big fan of Asian gastronomy. As much as I enjoy going to the restaurant though, it’s always fun to try and recreate some classics at home. Today, the nice weather got me in the mood to try a thai inspired cold noodle salad. This was wonderfully refreshing and a nice change to my usual go-to lunch options. The spicy soy-lime dressing really makes the dish come together as it deliciously coats the noodles and veggies. I can think of a hundred ways to play around with combinations for this salad. It’s really up to your creativity and whatever is left in your fridge. Bon appétit!
Prep Time: 20 min
- 1/2 cup shrimp (peeled and deveined)
- 1 bundle vermicelli rice noodles
- 1/2 carrot
- 1/4 yellow bell pepper
- 1 cup mixed shredded red and green cabbage, kale, brocoli and Brussel sprouts (I use Trader Joe’s “Cruciferous Crush” but any homemade combination would work)
- 1/4 cup cherry tomatoes
- a handful of raw cashew nuts
- a bunch of fresh mint
- 1 tbsp soy sauce
- 3 tbsp olive oil
- 1 tsp agave nectar (or honey)
- 1 1/2 tbsp lime juice (with zest)
- 1/2 tsp sriracha
- To cook the noodles, put water to a boil. Cover the dried noodles with the boiling water and let it sit for 3-5 minutes, or until the noodles are tender. Drain the cooked noodles, and let them cool down.
- Meanwhile, cook the shrimp. I use frozen shrimp that I heat up in a pan with a bit of olive oil, salt and pepper for about 5 minutes.
- Next, use a vegetable peeler to make ribbons with the carrot and the bell pepper, and put them in a bowl. Add the cherry tomatoes sliced in half, the chopped fresh mint, and the shredded crunchy veggies. Toss it all together.
- Make the Spicy Soy-Lime dressing by mixing all the ingredients well together.
- To plate, put the half of the veggies in a bowl, followed by the cooked noodles, and the remaining veggies and the shrimp on top. Toss with the dressing and finish with freshly chopped mint, and raw cashew pieces.