Cold Spicy Thai Shrimp Bowl
DRESSING
2 tbsp(s), Sambal Oelek
0.25 cup, Lime juice - Raw
2 tbsp(s), Garlic, minced
0.50 cup(s), Sugar
0.25 cup(s), Premium Fish Sauce
1 cup, Warm Water
SALAD
0.25 cup (28g), Whole Cashews - Salted
0.50 container (14 oz), Soba Noodles
1.5 Pounds Cooked Shrimp (cold)
0.50 cup sliced, Bell Pepper, Red
2 medium, Carrots, raw
1 medium, (110 g), Purple Onion
10 ounce, Cooked Zucchini (I used pre-cut zucchini noodles from Kroger. No cooking. The were perfect.)
0.25 cup(s), Scallions
I have raved and raved over this since I made it. Again, you'll find the original recipe below. It's really simple though. All you have to do is mix up the dressing in a jar and shake it until the sugar is dissolved. Yes, I said sugar. It's okay. You'll want to make the dressing a few days head. We made it on Saturday and used it on Monday. It was soooooo delicious.
Cook the Soba noodles according to the container, rinse with cold water, and store until ready for use. They didn't stick together at all for me. And in case you didn't know (because I sure as hell didn't) Soba noodles are made from Buckwheat. They're quite tasty.
I separated this out into four servings and it was sooooo much food. I felt full fast. I probably could've made it 5 servings, but I was being greedy with the shrimp
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