Sesame Rice Noodles with Shrimp

Name: Sesame Rice Noodles with Shrimp
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 1/4 cup gluten-free tamari or soy sauce; 1/4 cup rice vinegar, divided; 2 tablespoons toasted sesame oil; 2 garlic cloves, minced; 2 tablespoons honey; 1 teaspoon Sriracha; 1 cup peeled, seeded, and julienned cucumber; 1 cup peeled and julienned carrots; 1 cup julienned radishes; 2 scallions, thinly sliced; 1 teaspoon salt; 1/2 pound brown rice spaghetti; 1/2 pound shrimp, peeled and deveined; 1 teaspoon sesame seeds (black or regular)

Recipe GLPR0a747cfd998c35

Asian

Main Course

30 min

267 cal

Servings: 4

Stovetop

SNAP eligible

Light and refreshing Asian-inspired noodle bowl featuring tender shrimp, chewy brown rice spaghetti, and a vibrant mix of crisp julienned vegetables tossed in a savory sesame-ginger dressing. This gluten-free dish is topped with toasted sesame seeds for added nutty flavor and texture.

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Ingredients

1/4 cup gluten-free tamari or soy sauce

1/4 cup rice vinegar, divided

2 tablespoons toasted sesame oil

2 garlic cloves, minced

2 tablespoons honey

1 teaspoon Sriracha

1 cup peeled, seeded, and julienned cucumber

1 cup peeled and julienned carrots

1 cup julienned radishes

2 scallions, thinly sliced

1 teaspoon salt

1/2 pound brown rice spaghetti

1/2 pound shrimp, peeled and deveined

1 teaspoon sesame seeds (black or regular)

Directions

In a large bowl, whisk together the tamari, 1 tablespoon of the rice vinegar, sesame oil, minced garlic, honey, and Sriracha until well combined. Set the dressing aside.
In a separate bowl, combine the julienned cucumber, julienned carrots, julienned radishes, and sliced scallions. Add the remaining 3 tablespoons of rice vinegar and salt, then toss well. Let this vegetable mixture stand for 10 minutes at room temperature, tossing occasionally to allow flavors to meld.
Bring a large pot of salted water to a rolling boil. Add the brown rice spaghetti and cook according to package directions until al dente, stirring occasionally to prevent sticking.
During the final 2 minutes of cooking time, add the peeled and deveined shrimp directly to the pasta pot. Continue cooking until the shrimp are fully opaque and cooked through, reaching an internal temperature of 145°F.
Drain the noodle and shrimp mixture in a colander, then rinse thoroughly with cold water while shaking gently to remove excess water. This stops the cooking process and cools the noodles.
Transfer the cooled noodles and shrimp to the bowl containing the sesame dressing. Add the marinated vegetables with all their liquid and toss everything together until evenly coated.
Divide the noodle mixture among four serving bowls or plates. Sprinkle the sesame seeds over the top of each portion and serve immediately.

Comments

Grocery List Plus Editorial Staff4.25

Brown rice spaghetti is the sticking point—you'll need to stop at Harris Teeter or Kroger to find it reliably, while tamari and sesame oil are available at most Charlotte chains but will cost you at specialty sections. The shrimp is actually a strength here, given the coast's proximity to North Carolina, and at $10–14 per pound, it's the dominant cost driver at roughly $3 per serving; vegetables and pantry items add another $1.50, landing around $4.50 to $5 per serving total. The stated 30 minutes is honest if you buy shrimp already peeled and buy pre-shredded carrot, otherwise add ten minutes for prep. This is a same-night dish—rice noodles don't hold well in the fridge—so plan to eat it fresh, and it suits weeknight dinners for a household that doesn't mind minimal cooking drama, though constant attention to the noodle pot matters.