Wheat 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
- 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
- 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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