Looking for a scrumptious, flavor-packed dinner recipe? Look no further. KC the G-Free Foodie is here with a shrimp and sesame noodle salad recipe that’s sure to please everyone – whether you’re gluten-free or not. And the best part? It only takes 10 minutes to make. Check out the recipe video and then go make some for yourself!
Here’s what you’ll need:
1/4 cup mirin (Japanese rice wine)
1/3 cup grapeseed or canola oil
1 tablespoon Sriracha or other hot sauce
3 tablespoons gluten free tamari soy sauce
2 tablespoons toasted sesame oil, divided
1 red bell pepper, sliced thin
1 medium cucumber, sliced in thin rounds
1/2 lb medium cooked shrimp, peeled and de-veined
3-4 green onions, (slice the whites in matchstick-sized pieces and the greens in small rounds)
8 ounces (one package) Explore Asian Rice Vermicelli noodles
1/2 cup cilantro leaves, chopped
1 tablespoon sesame seeds
salt and pepper to taste
lime wedges for serving (optional)
Here’s what to do:
Whisk together the mirin, oil, Sriracha, tamari and 1 tablespoon of sesame oil in a large bowl. Add the sliced pepper, cucumber, onion matchsticks and shrimp and stir to combine.
Cook the noodles in a pot of salted boiling water for 3-4 minutes. Rinse with cold water and drain, then toss with the rest of the sesame oil. Add the noodles and cilantro to the bowl of vegetables and shrimp, and stir to combine. Top the noodle salad with the sesame seeds and remaining green onions and serve!