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Friday, May 27, 2016

Ginger Peanut Noodle Bowl with Mango and Shrimp


I don't eat pasta very often, so when I do, it better be good. This colorful pasta salad is an excellent example. It's light and refreshing but also satisfying. Because it's served cold or at room temperature, it makes a great dish for picnics, potlucks, and trips to the beach.

In this recipe I used sprouted whole wheat pasta. For a gluten-free, grain-free, and detox-friendly dish, substitute shredded raw kale or cabbage for the pasta. I added shrimp for protein, but chicken would also work well. For a vegan variation, use tofu or tempeh. I garnished this dish with fresh mint and cilantro, but basil would be a great alternative if need be.

  • Fresh or thawed shrimp
  • Sprouted whole grain pasta
  • Ginger Peanut Sauce (recipe follows) 
  • Chopped cucumber
  • Chopped mango
  • Chopped red bell pepper
  • Chopped scallion
  • Chopped fresh mint
  • Chopped fresh cilantro

  1. In a pot large enough to cook all of your shrimp, bring a generous amount of water to a boil. Add the shrimp. Cover the pot and turn off the heat. Drain the shrimp as soon as they curl up and turn opaque, after just a minute or more depending on their size, then set them aside to cool. Do not overcook the shrimp. They should be tender, not tough.
  2. Cook the pasta according to the package directions until it is tender but still has a bite (al dente). Turn off the heat. Strain the pasta and transfer it to a large glass or stainless steel mixing bowl.
  3. Toss a generous amount of Ginger Peanut Sauce with the cooked pasta, keeping in mind that some of the sauce will be absorbed by the pasta and the toppings will be unseasoned. Set it aside to cool while you prepare the other ingredients.
  4. Reserve some of the cilantro, mint, and scallion for garnish, then toss the rest with the pasta. Transfer the mixture to a large serving bowl or smaller individual bowls. Top the noodles with the shrimp, cucumber, mango, and pepper. Garnish with the reserved cilantro, mint, and scallion. Serve immediately or within 2 hours, with extra sauce on the side if you wish.

Ginger Peanut Dipping Sauce:
  • 1/2 cup dry roasted peanut butter without additives
  • 3 tablespoons tamari
  • 2 tablespoons rice vinegar (unseasoned)
  • 1 organic lime (zest plus juice, about 2 tablespoons)
  • 1 teaspoon freshly grated ginger
  • 1 to 2 cloves garlic, grated
  • Cayenne pepper to taste
Prepare some boiling water. Stir all of the ingredients together until smooth, then whisk in enough boiling water to thin the mixture to a sauce-like consistency, about 2 or 3 tablespoons. Store any leftover sauce in an air-tight container in the fridge. 

1 comment:

Kris Dezutter said...

Interesting recipe. I used to hate salads and vegetable juices earlier, was addicted to junk food. All that had its toll and I developed a lot of health issues. A friend suggested JNI, the best naturopathy centre in India and after a patient wait, I got into the treatment program. They usually recommend therapeutic fasting and I was amazed to see the transformation in my body. I have been eating healthy ever since and I exercise regularly. I am always on the look out for such interesting recipes that are gluten free ( I am allergic), thanks for sharing them!