[Spring Recipes]
Instructions
- Cook the rice noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
- In a large mixing bowl, combine the cooked and cooled rice noodles with the sliced red bell pepper, julienned cucumber, julienned carrots, chopped green onions, chopped cilantro, and chopped mint.
- In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, grated ginger, minced garlic, sriracha sauce, salt, and pepper to make the sesame ginger dressing.
- Pour the dressing over the noodle salad and toss until well combined and evenly coated with the dressing.
- Grill the shrimp until cooked through and slightly charred, about 2-3 minutes per side.
- To serve, divide the sesame ginger noodle salad among serving plates. Top with grilled shrimp and garnish with chopped roasted peanuts, if desired.
