This week I received an email from Epicurious highlighting an Asian rice noodle dish with fresh, julienned veggies. I decided to test the recipe out on my pescetarian friend, with a few small changes. It was a big hit, and we finished the entire bowl of noodles while engrossed in ABC Thursday night television, i.e. Shondaland.
Rice Noodles with Shrimp (serves 2)
- 4 TB tamari or soy sauce, divided
- 4 TB rice vinegar, divided
- 1 TB, plus 1 tsp sesame oil
- 1/4 tsp white pepper
- 1 TB honey
- 1 tsp Sriracha
- 1/2 lb uncooked, peeled and deveined shrimp
- 1/2 cup peeled, seeded, julienned cucumber
- 1/2 cup peeled, julienned carrots
- 1/2 cup julienned radishes
- 1 scallion, thinly sliced
- pinch of salt
- 12 oz rice noodles*
- 1/4 cup cilantro, chopped
*Rice noodles can be found in the Asian section of your grocery store. My favorite brand is Poolee Rice Stick Noodles.
In a small bowl, combine 2 TB tamari, 2 TB rice vinegar, 1 tsp sesame oil, and white pepper. Add shrimp to marinade and refrigerate, covered, for 1 hour.
In another small bowl, combine 2 TB tamari, 1 TB rice vinegar, 1 TB sesame oil, honey and Sriracha. Set aside.
I used my julienne peeler to prepare the carrots, cucumber and radishes. If you don’t have one, I highly recommend making a purchase. It’s also great for zucchini noodles. OXO sells one for only $10 with a grip handle, but I prefer my stainless steel piece because it’s easier to clean.
Combine the vegetables in a large bowl, then add 1 TB of rice vinegar and a pinch of salt. Toss to combine and let sit for 15 minutes.
Bring a medium pot of water to boil. Once boiling, add rice noodles and cook for two minutes. Drain, then rinse with cold water to cool. Add noodles to vegetables, and toss in the tamari mixture.
Meanwhile, heat a large nonstick pan over medium-high flame. Add marinated shrimp and cook for two minutes on each side. Add shrimp to the bowl of noodles and top with cilantro. Serve cool or warm.
We enjoyed our meal with some Domain Serene “r” Rose, which provided as a sweet yet zesty balance to the spicy umami flavors in the noodles. This meal would also pair well with Chenin Blanc-Viognier from Pine Ridge, a vibrant and refreshing white blend that always makes a great companion to Asian food. It may be officially fall, but we’re still drinking summer wines here in Napa!