Coconut Rice Noodle Salad

Coconut Rice Noodle Salad

Weather is perfect for a wonderful outdoor garden meal.  Rice noodles create the base of this simple lunch or dinner.  They are easily found now, at your local supermarket.  Ready in five minutes, and gluten free.  I've created a light creamy dressing with coconut milk which you can make ahead of time.  Leaving you free to enjoy the outdoors!

Salad Ingredients (for two) 

4 oz of rice vermicelli noodles, cooked according to package instructions

1 red or yellow pepper, julienne

12 baby tomatoes, cut in half

1 jalapeño, minced and seeded

1-2 scallions, sliced thin crosswise

1 mango, sliced

1 avocado, sliced

mint/basil, for garnish

8 oz of poached shrimp, split in half lengthwise

2/3 cup of coconut dressing, recipe below

optional:  honey roasted peanuts & balsamic drizzle

Dressing

(note:  will serve four, will keep for a few days)

1 cup of coconut milk, not lite

1/4 cup of lime juice

1 tbsp of soy sauce

1 tbsp of fish sauce

2 tbsp of light brown sugar

2 tsp. of Sirachi sauce

2 cloves of peeled garlic, chopped

1/2 piece of peeled ginger, chopped

Place all ingredients in a mini blender or food processor.  If unavailable, mince the garlic and ginger, then stir with the above ingredients.

Directions

Prepare all ingredients as mentioned above.  Prepare dressing.  Ingredients should be chilled.  When ready to serve, divide chilled noodles in two serving bowls.  Top with peppers, tomatoes, jalapeños, mango slices and avocado, and poached shrimp.  Shake dressing and drizzle among the two bowls, garnishing with the fresh mint, and basil leaves.  Yes, you can top with the infamous honey roasted peanuts and balsamic glaze.