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Summer Salads can be a Meal

August 5, 2014 by Chef Laura Whalen Leave a Comment

The farm stands and produce departments offer a rainbow of gorgeous vegetables and fruits this time of year, just beckoning us to turn them into an amazing meal.  I personally love pacific rim flavors and tend to have those ingredients in my pantry; for a main-dish salad that will delight even the pickiest eaters and appeal to the waistline-conscious crowd, I offer this yummy and quick  Spicy Peanut Noodles w/Shrimp ~ flavorful and filling. The lime wedges read optional but I would not leave them out, a squeeze of fresh citrus heightens the other flavors in the dish.

Asian Noodle Salad wShrimp

Spicy Peanut Noodles with Shrimp

Yield: 4 servings

Peanut sauce:

1/3 cup creamy peanut butter

1/4 to 1/3 cup water

2 tablespoons low-sodium soy sauce

1 1/2 tablespoons rice vinegar

1 teaspoon chile paste with garlic OR to taste

1/2 teaspoon sugar

1/2 teaspoon salt, divided

Shrimp:

1 pound medium shrimp, peeled and deveined

Cooking spray

Pasta:

4 cups cooked thick udon noodles or linguine (8 ounces uncooked)

1 red bell pepper, cut into julienne strips

3/4 cup chopped seeded cucumber

1/4 cup diagonally cut green onions

3 tablespoons chopped roasted peanuts

2 tablespoons cilantro leaves

4 lime wedges (optional)

To prepare sauce, combine the first 6 ingredients and 1/4 teaspoon salt; stir with a whisk.

To prepare the shrimp, toss with 1/4 teaspoon salt. Sauté in nonstick skillet coated with cooking spray over medium-high heat for 3 minutes on each side or until done.

To prepare pasta, combine peanut sauce, shrimp, noodles, bell pepper, cucumber, and onions in a large bowl; toss well. Sprinkle with chopped peanuts and cilantro. Serve with lime wedges, if desired.

 

Filed Under: News

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