Chilled Mint and Pea Soup with Baby Scallops

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recettebilingue

Another day, another chilled soup? In case you didn’t get the chance to read it, my last post was about a chilled tomato-yogurt soup I love to make when the weather warms up.
This time around, I want to share another one of my summer favorites with you: my chilled minted-pea soup!

Continue reading “Chilled Mint and Pea Soup with Baby Scallops”

Crunchy Thai Noodle Salad with Shrimp

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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!

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Prep Time: 20 min

Ingredients:

  • 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

Soy-Lime Dressing:

  • 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

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. Make the Spicy Soy-Lime dressing by mixing all the ingredients well together.
  5. 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.