Rice noodle salad with shrimp & Thai dressing

Another healthy dish you might want to remember after putting on your winter weight. I know I’ll be stocking up on these ingredients.

Back again. It’s been a hectic couple of weeks for The Food Chain. We’re working on a double secret important mystery project…though it’s completely spoiled over on the Facebook page. And on a personal front, I’ve been busy with personal projects and fighting off the annual Christmas cold, fortunately a little earlier than usual this year.

Today’s dish is another healthy meal from Gordon Ramsay. This is an especially light noodle salad with a smokey toasted Thai dressing.

Recipe courtesy of Gordon Ramsay’s Healthy Appetite
Serves 2-3

3 1/2 oz. thin rice noodles
sesame oil
7 oz. snow peas or sugar snap peas
1 red bell pepper
1 yellow bell pepper
2 scallions
1/2 lb. peeled, cooked shrimp
fresh cilantro
1 tbsp. toasted black or white sesame seeds

1 shallot, peeled and finely chopped
2 garlic cloves, peeled and finely crushed
1 small red chile, seeded and minced
2-3 tbsp. lime juice, or more to taste
2 tbsp. fish sauce
1 tbsp. light soy sauce
2-1/2 tbsp. soft brown sugar
2 tbsp. toasted sesame oil

Boil a pot of water. Place the noodles in a large heatproof bowl and pout the boiling water on the noodles until immersed. Cover and let stand for 5 minutes, then drain and toss with a drizzle of sesame oil.

In the meantime, blanch the snow peas in boiling water for 2 minutes, then dump into an ice bath. Drain and cut into 2 or 3 pieces.

Halve, core and seed the peppers, then cut into long thing slices.

Trim the scallions.

Put it all together and add the shrimp, cilantro and toasted sesame seeds. Pour the dressing over.

Serve.

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