I modified a recipe I found last week and the result was fan-freaking-tastic! I love this dish, the flavors are so dynamic and it makes delicious leftovers. Serve it hot or eat it cold, either way it’s a winner.
I’m giving amounts here more as a guide line. Add more of what you like and less of what you don’t!
12 oz whole grain linguini noodles
2 medium carrots sliced into 2inch long sticks (like really skinny little sticks)
1 cup of sugar snap peas
4 scallions, chopped
3 table spoons lite soy sauce
1 tablespoon honey
1 teaspoon rice vinegar
1/4 cup toasted sesame seeds
1 tablespoon olive or sesame oil
After the carrots are sliced, steam them gently with the snow peas. Combine liquid ingredients and scallions. Cook noodles and while still hot, add them to the liquid. Set aside.
For the shrimp:
1/4 cup lite soy sauce
2 table spoons rice vinegar
1 teaspoon honey
2 teaspoons peeled and minced fresh ginger (Safeway carries and orgainc minced ginger that is great and lasts for weeks!)
1 garlic clove, minced
1 small squirt (like 1/2 a teaspoon) of Siracha hot sauce. Go easy, this stuff is deadly. Also red pepper flakes will work.
30 ish shrimp. I buy cooked and thawed shrimp an then warm them in the dressing. This could be done with raw shrimp too, I just don’t have the patience to de-vein. I also think it’s gross.
Combine liquid ingredients and bring to a simmer. Toss in shrimp and let cook until warmed through. Combine with noodle mixture and include the liquid from the shrimp bowl. Make a lot because you’re going to want this for lunch the next day. Enjoy!
*On a side note – I was not a huge fan of the carrots and snap peas. The crunchy texture was not for me so I think steaming them will be good. But I had a FLASH of inspiration – cucumbers! Not sure if it’s going to work, but I think a couple of long skinny cucumbers on top of the completed dish are going to be fantastic!