I just love this meal. It has all of the elements of a summer pasta salad; crunchy vegetables, can be served hot or cold, and an element of citrus. What I like about this recipe is it’s not drenched in a thick sauce rather, it utilizes the juices from the citrus fruit and a small amount of oil and honey to lightly coat the pasta noodles. You can expect to feel refreshed after eating this meal, as if you were in Mexico eating salsa.
4 oz of Rice Noodles
1 green onion
2 cloves chopped garlic
1 cup cooked shrimp
2 carrots (sliced on a diagonal)
2 cucumbers (sliced on a diagonal)
1 mango (sliced)
4 Tbsp orange juice (freshly squeezed)
3 Tbsp sesame oil
1 tsp honey
1 Tbsp ginger (grated)
1. Make rice noodles according to package instructions.
2. In a bowl combine 1 tbsp sesame oil, honey, and orange juice. Set aside.
3. Add 2 Tbsp sesame oil to a frying pan on medium heat. Add in chopped garlic and ginger and cook for about 1 minute. Add in green onions and carrots. Cover with a lid and cook for 5 minutes.
4. Add in cooked shrimp, rice noodles, and sauce (made in step 2). Stir well. Cook for about 2 minutes.
5. Transfer ingredients to a large bowl and in cucumbers.
6. Drizzle with more sesame oil (optional) and enjoy!
All pasta dishes don’t have to be covered in a thick sauce. In fact, some Alfredo sauces can add a significant amount of calories to a meal. I highly recommend making your own tomato sauce at home. You can blend in a variety of vegetables, so the anti-veggie eaters won’t complain too much. If you are buying tomato sauce, look for products that are lower in sodium (should be around 30% Daily value (DV) on the nutrition label). You also can make lighter sauces by using ingredients like lemon, pesto, garlic, and my favourite, olive oil based. Click here for 8 examples of rich yet light pasta sauces.