Fructose Free Cilantro-Lime Brown Rice Noodles with Shrimp & Snap Peas
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz brown rice noodles
For the shrimp
- 1 lb large shrimp (21–25 count), peeled and deveined
- 2 tbsp extra-virgin olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
For the vegetables
- 8 oz snap peas, strings removed
Ingredient noteSugar snap peas are lower in fructose than their name suggests, and the portion used here is modest, so it is likely Low Fructose. If you prefer to always avoid snap peas, please tap it and change its rating to Red.
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- ¼ tsp red pepper flakes
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 2 tbsp coconut aminos
- 1 tbsp extra-virgin olive oil
- 1 tsp raw honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - ½ tsp ground turmeric
- ½ cup fresh cilantro, roughly chopped
For serving
- 2 green onions (green tops only), thinly sliced
- 1 tbsp sesame seeds, dry-roasted (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the brown rice noodles according to package directions until tender but still with a slight chew, typically 6–8 minutes. Drain in a colander, rinse briefly under cold water to stop cooking, and set aside.
- 2
While the noodles cook, whisk together the lime juice, lime zest, coconut aminos, 1 tbsp olive oil, honey, and turmeric in a mixing bowl until the honey is fully dissolved. Stir in the cilantro and set the dressing aside.
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