Prep time: 35 min Serves: 4 Ingredients:Jade lemongrass dipping sauce 8 ounces dried rice stick noodles 12 ounces peeled cooked de veined medium shrimp, halved through center line 1 asian cucumber, very thinly sliced 1/2 cup carrot, peeled and thinly sliced 2 cups trimmed spinach 1 cup Romaine lettuce, thinly sliced 1 cup cilantro leaves with tender stems 1 serrano, or Thai chili, very thinly sliced ¼ cup crushed roasted peanuts ( leave out for allergies) Preparation: Cook noodles in a large saucepan of boiling salted water according to package instructions until tender (you want them to be a little more cooked than al dente since they are served cold). Drain; rinse under cold water, then drain again.
Toss noodles, shrimp, cucumber, lettuce, romaine, and cilantro in a large bowl with 1/2 cup of our Jade Lemongrass Dipping sauce to combine and evenly coat; season with salt. Top with chilies and peanuts and drizzle remaining dressing over + For added heat you can add our Red Chili Sauce ! Comments are closed.
|
ArchivesCategories |