That's how Alex described this dish, "a whirlwind of flavor". I figured that was about as good a description as I was going to get. This dish was colorful and a bit spicy, filling but light, and perfect for a warm spring day.
I was inspired by the Sesame Noodles with Baby Greens and Peanut-Ginger Dressing I found on Ezra Pound Cake. I basically followed that recipe, but also took some from a very similar recipe in my Cafe Brenda Cookbook.
Sesame Noodles with Spicy Peanut Ginger Dressing and Garlic Citrus Shrimp:
Based on Ezra Pound Cake
* 8 ounces whole wheat spaghetti
* 1-2 tablespoon dark sesame oil
* Peanut-Ginger Dressing
* chopped fresh chives
* 1 cucumber chopped or sliced into half-rounds
* mixed baby greens
* 3-4 small carrots, julienned
* 1 green bell pepper, chopped into long strips
* 1 cup snap peas, chopped
* 1 package (we used a half, but could have used more) medium or large shrimp
* 3-4 garlic cloves, minced
* juice of 1/2 lime and lemon
* red pepper flakes
* olive oil
* chopped peanuts
* 1/4 cup creamy peanut butter (Natural Style, unsalted)
* 1/4 to 1/3 C (approx) orange juice
* Juice of 1 lime
* 1 TBS Honey
* 1/4 cup rice wine vinegar
* 2 tablespoons soy sauce
* 3/4 teaspoon red pepper flakes
* 2 tablespoons peeled, grated fresh ginger
* 3 garlic cloves, minced
* A little less then 1/4 cup canola oil
1. Cook your noodles to package directions, set aside.
2. Chop, mince, and otherwise dice your veggies. Put in a large salad bowl.
3. Add the noodles to the veggies and toss with a couple TBS of sesame oil
4. Cook your shrimp with a bit of olive oil and minced garlic, add juice from lemon and lime, and sprinkle with about 1/2 to 1 tsp of red pepper flakes or to taste, continue cooking until heated through.
Whisk together all ingredients, except the oil. Once everything is whisked together, slowly add the oil until combined smoothly.
Pile a base of mixed greens on a plate, cover with noodles, add shrimp, then drizzle with the peanut dressing and top with a garnish of chopped peanuts. Enjoy!