This could quite possibly be my shortest post to date. I am seriously rushing out the door to catch a flight to Barcelona as a starting point to travel to the Balearic Islands and over to Italy and ending up in Rome! I am so excited that I can hardly contain myself. I have never been to Spain before, so visiting someplace new is incredible and hanging out on cool islands will be amazing. I have been to Italy many, many times before but for some reason, Rome has never made my list! This time, I’ll make it! I’m excited to check it out and enjoy all the history and food! I’m not looking forward to the heat though…. They have named the heat wave that they are experiencing “Lucifer”. Ha. It just sounds Hot!
Stay tuned over the next couple of weeks! I’m planning on blogging while I’m away to share all the yummy food and experiences that we encounter. When I get back, I’m sure that I will have a plethora of recipes to share!
In anticipation of eating my way through Europe over the next weeks, I thought it would be best to eat a light and healthy Asian Summer Noodle Salad. I’ll tell Ya, with all the fresh vegetables at the market this is a perfect light dinner, lunch or geez even a snack. The creamy Asian dressing is a perfect accompaniment to the rice noodles and vegetables. I added some grilled shrimp to make it even more delicious! Give this Asian Summer Noodle Salad a try. It’s awesome!
Next stop Barcelona!
For the Dressing
- 2 teaspoons minced garlic
- 2 teaspoons minced fresh ginger
- 1 jalapeno pepper, minced (optional)
- ½ cup smooth peanut butter
- ¼ cup tamari (soy) sauce
- juice of 1 lime
- ½ cup peanut oil
- ¼ cup honey
- 1 tablespoon Sriracha sauce
- 1 tablespoon sesame oil
- 2 tablespoons rice wine vinegar
- ¼ teaspoon salt
- ½ teaspoon pepper
For the Salad
- 1 bunch green onions, sliced thin
- ½ English cucumber, diced
- 1 red pepper, diced
- 1 package rice noodles, cooked to package directions
- ½ cup chopped cilantro
- ½ cup chopped peanuts
- 1 pound peeled and deveined shrimp (optional)
- In a medium sized bowl, whisk together the garlic, ginger, jalapeno, peanut butter, soy, lime juice, peanut oil, honey, Sriracha, sesame oil, salt, and pepper. Set aside. Reserve ½ cup of dressing if using shrimp.
- If using shrimp, in a large zip lock bag place the shrimp with the reserved dressing. Let marinate for a half hour. Heat grill to high heat and grill shrimp for about 2-3 minutes per side until pink. Remove and set aside.
- In a large bowl, add the cooked noodles, green onions, cucumber, red pepper, cilantro, peanuts, and shrimp. Toss together with the remaining dressing and serve.