Shrimp & veggies with gluten free noodles and a spicy sweet dressing.
I’m always looking for a new pasta recipe that is really good and that is easy to make. This one with all of it’s crunchy veggies and noodles and shrimp is one of my favorites. I know it will be on rotation in my kitchen all summer long with or without the shrimp:) I’m thinking chicken would be great if I didn’t have shrimp available but, I also could eat it all day long with just the noodles, veggies, and sauce!
- 1/4 cup soy sauce
- 1/4 cup rice vinegar , divided
- 2 Tablespoons toasted sesame oil
- 2 garlic cloves , minced
- 2 Tablespoons honey
- 1 Tablespoon Sriracha
- 1 cup peeled , julienned cucumber- I spiralized mine
- 1 cup julienned carrots
- 1 tsp salt
- 1/2 lb brown-rice noodles
- 1/2 lb shrimp , peeled and deveined
- 1 small red onion , halved and sliced
- 1 teaspoon poppy seeds (optional)
Whisk together the first 6 ingredients in a large bowl.
Add prepared veggies.
Bring a large pot of salted water to a boil. Add noodles and cook until just al dente.
Add shrimp to pasta water and cook 2 minutes.
Immediately drain and run cold water over pasta and shrimp to cool and stop cooking.
Shake any excess water from pasta and shrimp.
Add to large bowl with noodles and dressing, toss everything together.
Garnish with poppy seeds (optional)
Fabulous Kitchen Tip: Pour gluten free noodles into a bowl of cold water if not serving immediately. They tend to stick together pretty quickly after cooking and draining. The cold water will stop the cooking process and prevent them from sticking.