recipe : {gluten free} peanutty noodles and shrimp

Well hello there. Here I am again. Nothing like a little blog redesign (what do you think?) and a friend asking you to share a recipe to get your posting juices flowing again. 

This is one of my families all time favorite recipes. It started with this one but then evolved into something slightly different so I'll give you my own version here. 

{Gluten Free} Peanutty Noodles and Shrimp

You'll Need:

salt : 1 pound of Tinkyada brown rice spaghetti : 3 tablespoons peanut oil : 1 pound of raw shrimp, peeled and deveined : 1 tablespoon paprika : 1 or 2 cups of thinly sliced veggies of your choice (we like shredded carrots, garlic scapes, red pepper, snap peas, cabbage, broccoli, anything really! use what you have on hand or is in season.) 

4 large cloves of garlic, sliced  :  1/4 cup gluten free soy sauce : 1/2 cup smooth peanut butter : 2 tablespoons rice vinegar : 1 tablespoon seasame oil : 2 scallions, thinly sliced : water

What You'll Do: 

First, combine peanut butter, seasame oil, sliced garlic, rice vinegar and soy sauce in a large bowl or stand mixer and stir to combine. Add water as needed to create a smooth, pourable sauce. 

While you are making your sauce, put up a large pot of salted water to boil and cook pasta according to package instructions being very careful not to over cook. Drain and rinse with cold water. Set aside.

Meanwhile, while your pasta is cooking, heat the peanut oil in a large frying pan or wok. Add your shrimp and cook through. Add the paprika, stir. Add your veggies and toss until slightly cooked but still crisp. Set aside. 

Combine your cooked, cooled pasta with the peanut sauce and stir. Place desired amount of pasta on plates or in bowls. Top with shrimp and veggies. Garnish with scallions. Serve with Rooster Sauce (we like lots and lots). Enjoy!

This is a great summer recipe. It's served cold-ish and it's light. You could cook the noodles ahead of time, in the morning for instance when it's cooler, and the shrimp and veggies cook so quickly that you won't need to stand over the hot stove for long. It's a great way to use your garden darlings and you can always omit the shrimp if you're a vegetarian. 

I'm using Instagram a lot lately. You can find me there as spiderwomanknits. Do take the time to follow along if you wish. It would be just lovely to stay in touch that way also, although I do intend to be back here much more often. And, I'll have some exciting news by the end of the week.  

 

Comments

[Caitlin]

Yum! Thanks so much for posting this. We are doing our weekly meal plan and shopping tomorrow and this is absolutely making the list for one of those 90 degree days we have coming up.

[Dahlia]

Love the new look Abi! And that tart looks scrumptious! (The noodles too, but that tart...!)

[Abi]

that's exactly what we did last week when it got so hot :) today, i had to pull out a sweater! i hope you love this recipe as much as us.

[Abi]

thanks dahlia :) i'll share the galette recipe soon! so good to hear from you xo

[MIB]

Good to see you back, Abi! This looks WONDERFUL, and I'm still dying to try the roasted chickpeas you posted about earlier. Oh, and the new blog design looks great!

[Pam From Kansas]

Hello Abi - I subscripe to your posts and am always a little sad when there is nothing there. Your new design is very nice. Thanks for sharing the recipe. I hope you blog about your darling children and chickens soon. We got our first flock in April and have a new coop with outside enclosure. It is a real adventure and I am finding that I am the chicken whisperer of Northeast Kansas! I never knew how facinating there were!

[Kathy]

The chickpeas were great, so I can't wait to try this! Can't wait to hear your news either. Hope you are all doing well...