Description
All the flavors of a spring roll in a less-fussy noodle dish. Perfect for weeknights when you’re craving a spring roll.
From Erica Kastner of Buttered Side Up.
Ingredients
- FOR THE DRESSING:
- 3 Tablespoons Peanut Butter
- 1 Tablespoon Cane Sugar
- ⅛ teaspoons Dried Ginger
- 1 pinch Cayenne
- 1 Tablespoon Soy Sauce
- 1 teaspoon Fish Sauce
- 1 teaspoon Rice Vinegar
- 1 clove Garlic, Minced
- FOR THE BOWLS:
- ½ Large Carrot, Peeled And Julienned
- ⅛ English Cucumber (or 1/2 Regular Cucumber), Peeled And Julienned
- 6 leaves Mint , Roughly Chopped
- ½ Green Onion, Thinly Sliced
- 10 ounces, weight To 12 Ounces Large Wild-caught Shrimp
- 4 spears Asparagus, Woody Ends Removed And Sliced In Half Lengthwise
- 4 ounces, weight To 5 Ounces Wide Rice Noodles, Or Stir-fry Noodles
Preparation
Right away, get a large pot of water on the stove over high heat and bring to a boil (you can cover the pot to make it boil faster).
Meanwhile, whisk together all of the dressing ingredients in a small bowl. You can thin it out with a bit of water if necessary. Taste and adjust seasonings.
Prep all of your veggies.
Once the water is boiling, add shrimp and cook until pink and opaque in the middle, about 3 minutes. Remove to a plate.
Salt the water and add asparagus. Cook for 2 minutes and remove to the plate.
Add the rice noodles and cook until tender but not mushy, about 7–10 minutes. Drain.
Place half of the noodles in a bowl. Arrange the shrimp and veggies on top. Give it a generous dollop of the peanut sauce dressing and stir it all up. Repeat with remaining ingredients. Slurp and enjoy!
