Your weekly recipe this week is light, flavourful and yummy!

Here at Heroic Health headquarters, we love salads of all shapes, sizes, colours and kinds… so when we came across this recipe for  Rice Noodle Salad with Shrimp and Thai Dressing, naturally we were not only intrigued by the mix of delicious ingredients, and especially by the fact that it uses thin rice noodles… our favourite!  We had been looking for a great salad recipe that uses them for a few weeks now, but now that it has been accomplished, we are planning to just sit back with a bowl of this yummy salad, a huge mug of herbal tea, and literally “veg” out!!  Join us on the patio as we savour this week’s tasty and healthy recipe.


Rice Noodle Salad with Shrimp and Thai Dressing:

  • 3½  oz. (100 g) thin rice noodles
  • Drizzle of sesame oil
  • 7 oz. (200 g) snow peas or sugar snap peas
  • 1 large sweet red pepper
  • 1 large sweet yellow or orange pepper
  • 2 green onions
  • 7 oz. peeled, cooked shrimp
  • Handful of cilantro leaves
  • 1 tbsp. toasted black or white sesame seeds, to sprinkle

For the dressing:

  • 1 shallot, peeled and finely diced
  • 2 cloves garlic, peeled and finely crushed
  • 1 small red chile, seeded and minced
  • 2 to 3 tbsp. lime juice (or more to taste)
  • 2 tbsp. fish sauce
  • 1 tbsp. light soy sauce
  • 2½ tbsp. jiggery (or soft brown sugar)
  • 2 tbsp. toasted sesame oil

1)     Bring the kettle to a boil.  Place the rice noodles in a large heat-proof bowl and pour on boiling water, ensuring that the noodles are fully immersed.  Cover the bowl with plastic wrap and let stand for 5 minutes or until the noodles are tender but still retaining a “bite”

2)     Drain and immediately toss with a drizzle of sesame oil to stop them from sticking to each other

3)     In the meantime, blanch the snow peas in a pan of boiling water for 2 minutes until they are just tender, but still bright green.  Refresh in a bowl of iced water, then drain well.  Cut the snow peas on the diagonal into 2 or 3 pieces

4)     Halve, core and seed the peppers, then cut into long, thin slices

5)     Trim and finely slice the green onions on a diagonal

6)     For the dressing, put all the ingredients into a bowl and whisk lightly to combine

7)     Put the shrimp, green onions, snow peas and peppers into a large bowl and add the drained noodles, cilantro leaves and sesame seeds.  Pour the dressing over the salad and toss well to coat.  Eat immediately or chill until ready to serve


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