Here’s a recipe my teenager prepared for our dinner one recent Friday (yes, teenage boys can and do cook!). He’s on a cold-noodle kick lately, and I didn’t mind as long as the cold noodles weren’t coated in peanut sauce. We found a way to make a nut-free version that everyone liked. Serve this with a raw vegetable platter, or with roasted vegetables on the side.
If you double the recipe, you’ll have an easy lunch that won’t require a microwave.
Sesame Noodles with Barbecued Shrimp
Makes 3 servings
1/2 lb medium shrimp, peeled and deveined
1 TBL olive oil
1 TBL fresh lime juice
1 garlic clove, minced
1 tsp fish sauce
1/4 tsp crushed red pepper flakes
Cold Sesame Noodles
6 ounces rice noodles, prepared (the rice-noodle version of fettuccine)
2 TBL rice wine vinegar
2 TBL toasted Asian sesame oil
1 TBL plus 2 teaspoons soy sauce
1 TBL toasted sesame seeds
1 tsp ground ginger
1/4 teaspoon kosher salt
1/4 cup onions, chopped fine
1/4 teaspoon crushed red pepper (optional)
Fresh cilantro for garnish (optional, but delicious)
For the shrimp:
Combine olive oil, lime juice, garlic, fish sauce, and red pepper. Marinate shrimp 30 minutes. Grill on a basket, flipping once, until shrimp is done.
For the noodles:
Prepare rice noodles as directed on package. Rinse in cool water.
Mix remaining ingredients (except cilantro). Toss over noodles in a large bowl. Refrigerate at least one hour until ready to serve.
Toss with shrimp, then garnish with cilantro before serving.
Copyright 2018 Barb Szyszkiewicz for Cook and Count