One of my creations that I love to serve by the pool is Spicy Peanut Noodles with edamame and shrimp.
1/2 cup of creamy peanut butter
1/2 cup of coconut water
1 tbsp Sriracha
1 tbsp Asian fish sauce
2 tbsp fresh lime juice
1 tsp peeled and finely grated fresh ginger
1 garlic clove
3/4 of a pound of peeled and deveined jumbo shrimp
1 tbsp extra-virgin olive oil
salt and pepper to taste
2 tbsp sesame seeds
3 to 4 cups cooked whole wheat spaghetti noodles
1/2 trimmed and thinly sliced fennel bulb
2 carrots, cleaned and julienned
1/2 red bell pepper, remove seeds and thinly sliced
1 cup cooked edamae
1 handful of fresh mint leaves with the stems removed
1 handful of fresh cilantro with the stems removed
Cooking Instruction for the Edamae
1) Bring a pot of water to a roiling boil.
2) Add the edamae. Once the water returns to a boil, cook them for 5-6 minutes and drain.
3) Put in the refrigerator to cool.
4) Peel and remove the beans.
Cooking Instructions for the Spicy Peanut Sauce
1) Combine peanut butter, coconut water, Sriracha, fish sauce, lime juice, ginger, and garlic in a blender.
2) Purée until smooth and set aside.
Cooking Instruction for Noodles, Shrimp and all the Rest
1) Bring a large pot of water to a roiling boil and add the noodles. Cook for approximately 10 minutes, stirring frequently with a fork to keep noodles from sticking together. Noodles are done when soft.
2) Preheat oil in a frying pan over medium heat, then add the shrimp, salt, pepper and cook until the shrimp are pink. Set aside to cool.
3) Toast sesame seed over medium heat in a small, dry skillet until fragrant. Set aside to cool.
4) In a large bowl, combine the cooked noodles with fennel, carrots and bell pepper and toss well. Add the scallions edamame, mint, and cilantro.
5)Pour the peanut sauce over the noodles, slowly to coat them. Not too much, you can always add more to taste.
6) Top with shrimp and sesame seeds.
7) Break out the chopsticks and dig in.