PCOS Friendly Za'atar-Tahini Brown Rice Noodles with Shrimp & Snap Peas
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz brown rice noodles
- 1 tsp salt, plus more for pasta water
For the sauce
- ⅓ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp extra virgin olive oil
- 2 tbsp za'atar
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp black pepper
- 3–4 tbsp warm water, to thin
For the shrimp
- 1 lb large shrimp (21–25 count), peeled and deveined
- 2 tbsp extra virgin olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the snap peas
- 8 oz snap peas, strings removed
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 tbsp sesame seeds (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the brown rice noodles and cook according to package directions until tender but still with a slight chew, about 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 tahini, lemon juice, 2 tbsp olive oil, za'atar, turmeric, cumin, black pepper, and 1 tsp salt in a mixing bowl until smooth. Add warm water 1 tablespoon at a time, whisking after each addition, until the sauce is pourable and coats the back of a spoon — about the consistency of heavy cream.
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