Rice Noodle Salad with Red Argentine Shrimp (or Tofu) and a Honey Ginger & Basil Vinaigrette
This salad is simply bursting with flavors and color. If you want to go the vegetarian route, use tofu and up the measurements of the veggies and fruits.
Red Argentine shrimp are fantastic – they have a lobster-like texture and cook up in just minutes.
See also: Recipe Roundup: Sigona’s Honey Ginger Balsamic
Rice Noodle Salad with Red Argentine Shrimp (or Tofu) and a Honey Ginger & Basil Vinaigrette
This salad is simply bursting with flavors and color. If you want to go the vegetarian route, use tofu and up the measurements of the veggies and fruits. Red Argentine shrimp are fantastic – they have a lobster-like texture and cook up in just minutes. Adapted from The Olive Oil & Vinegar Lover’s Cookbook. Serves 4 to 6.
Ingredients
Ingredients:
- 2/3 cup Sigona’s basil olive oil
- 2 limes; one zested and juiced the other sliced into wedges
- A pinch of red pepper flakes
- 20 to 24 red Argentine shrimp shelled and deveined OR about 14 oz. extra firm tofu, cubed*
- **Cornstarch if using tofu
- 1 large carrot cut into 3” long matchsticks
- About half a red bell pepper seeded and cut into 3” long matchsticks
- Half a cucumber halved, seeded and sliced into 3” long matchsticks
- Half a large mango peeled and sliced into 3” long matchsticks
- 1/2 cup Sigona’s honey-ginger white balsamic
- 2 Tbsp smooth peanut butter
- 2 tsp soy sauce or aminos
- 1 to 2 tsp Sriracha or similar chili sauce
- Salt to taste
- 8 oz. thin rice noodles such as Annie Chun’s Maifun brown rice noodles, available at Sigona’s
- Fresh mint leaves slivered and whole, for garnish
- 1/3 cup peanuts
Instructions
- In a large bowl, whisk together 1/4 cup of the basil oil, the lime zest and juice and the red pepper flakes. Add the prawns or tofu and toss to coat. Marinate in the fridge for at least 15 to 30 minutes, tossing occasionally.
- In a medium bowl, whisk together the honey ginger balsamic, peanut butter, soy sauce, sriracha and salt, to taste.
- Meanwhile, prepare rice noodles according to package, rinse with cool water and fluff with a fork. Gently toss the noodles with about 1/4 cup of the honey ginger vinaigrette. Set aside.
- If using shrimp, heat a medium skillet over medium-high heat. Add shrimp and marinade to the skillet; sauté for 1 to 2 minutes a side until the shrimp are curled and pink (be careful not to overcook). Remove and set aside.
- If using tofu, remove the cubes from the marinade and carefully toss with cornstarch. Add 2 tablespoon of the marinade to a skillet over medium-high heat. When hot, add the tofu cubes and sauté for about 1 to 2 minutes per side until all sides are nicely browned and toasted. Add remaining marinade for the last minute of cooking; toss to coat. Set tofu aside.
- Transfer the noodles to a serving dish. Top with the veggies, fruits and shrimp/tofu. Garnish with mint and peanuts. Add one lime wedge per guest. Drizzle with a tablespoon of the vinaigrette and toss to incorporate all ingredients. Serve remaining on the side.
- *Tofu is often very watery and should be drained and pressed so it cooks properly and retains its shape. Before or after cubing, place the tofu on a few layers of paper towels, cover with another layer of paper towels and then set something heavy on top, such as a skillet with a bag of rice or a large food can set in it. Allow the tofu to drain this way for at least 30 minutes.
- **To help get a nicely browned and crisp tofu, toss the cubes in about 1 to 2 tablespoons of cornstarch before pan frying.
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