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
Ingredients:
* 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
Dressing:
* 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
For Salad:
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.
For Dressing:
Whisk together all ingredients, except the oil. Once everything is whisked together, slowly add the oil until combined smoothly.
To Serve:
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!
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