This is another light seafood-focused dinner that’s perfect for the sweltering heat.
gluten-free, pescatarian
Citrus & Avocado Shrimp Noodles
1 bundle rice noodles (I used rice udon noodles) or buckwheat soba
Hand full leftover shrimp, chopped
1 Tbsp. sesame oil
2 tsp. lime juice
1/2 avocado, peeled and chopped
1 tangerine, peeled, segmented and chopped
1/2 small red onion, minced
1/4 c. cilantro, chopped
2 tsp. soy sauce or coconut aminos
Stock to cook the noodles (I used a quick shrimp stock I’d made at the beginning of the week with the shells from the shrimp and a little water)
Sesame seeds for garnish
Cook the noodles according to package directions in stock. Drain, leaving a Tablespoon or two of stock in with the noodles.
Toss with the rest of the ingredients and serve.
Serves 2 for a light dinner.
Gastography 