Tangy Shrimp Asian Noodles
I absolutely love the flavors in this dish. The toasted sesame oil is a great addition that ties each ingredient together perfectly, especially when you bring in the ginger and lime. Another thing I love about this recipe is that it can easily be converted into Spring Rolls. Take a look at my Veggie Spring Rolls for steps on how to make those.
If you have any Garlic Butter Shrimp in the freezer, this is a great recipe to put it to use. If not, you can still toss this together rather quickly as shrimp cooks in no time.
Shrimp Asian Noodle Salad
Cook rice noodles according to package directions and allow to cool.
Heat 1 tbs. sesame oil over medium high heat in a large skillet, swirling to coat the bottom. Add garlic, and sauté 2-3 minutes. Toss in the shrimp and cook until pink, about six minutes.
Add mushrooms and carrots to the skillet, cook an additional 3-4 minutes. Add shrimp and heat all the way through.
While veggies are cooking whisk together remaining 1 tbs. of sesame oil with ginger, lime juice and sesame seeds.
Remove veggie shrimp mixture from heat and add spinach, tossing together until spinach is slightly wilted. Add the noodles to the shrimp and drizzle with dressing.