Before I share this super delicious recipe, you should know that I cheated a bit. I did not make my own peanut sauce. Nope. Recovering from two months of bouts of illness has slowed me down, so I made the executive decision to purchase House of Tsang Bangkok Peanut Sauce for this recipe. The saving grace? This peanut sauce absolutely rocked and has now inspired me to make my own! But until then, I have this peanut sauce and I can’t stop eating it. Be warned – although it says that it is mild, I would definitely classify it as medium-hot. I liked the spice and you can also taste the ginger and lemograss. Two thumbs up for a store bought sauce.
We are having weird weather that is ranging from the heart of winter to almost summer. Temps in the 70’s in the beginning of March?? I am confused. The geese are confused. The birds and bees are confused. But it was a great excuse to indulge in some Italian Ice now that Rita’s Italian Ice is open for the season!
My palate is a little confused too. I am craving fish, and baby Spring veggies, and some crunch. The winter comfort food is not appealing. I dug out the Spiralizer for this recipe and it was just what we all wanted! Being back in Spiralizer season makes me happy.
You can steam or saute the shrimp yourself or make it easy, and have your fishmonger steam them. If the shrimp are already cooked, this recipe takes about 10 to 15 minutes; perfect for lunch or a snack! I also recommend tossing the dressing in the individual bowls so that any leftover salad stays fresh in the fridge. If you have leftovers, which we did not. A good excuse to make it again!
I recommend The WonderVeg Spiralizer available on Amazon! (Amazon affiliate link)
If peanut sauce is not your thing, then you can always use my Rice Wine Vinaigrette which is perfect for all things seafood, soba, and spiralized.
What foods are you craving for the change of season?
- 1 pound of steamed shrimp
- 1 9.5 oz package of soba noodles – prepared as directed
- 1 zucchini – spiralized
- 1 English cucumber spiralized
- 8 small orange peppers sliced
- sesame seeds as garnish
Prepare the soba noodles according to the directions on the package. After boiling, rinse them in cold water and allow them to drain. While the water is waiting to boil, spiralize the zucchini and cucumber and place in large bowl. Slice your peppers and place them in the bowl as well. Add the drained soba noodles. Toss all of the ingredients and place in individual bowls with sesame seeds as garnish and a small bowl of peanut sauce on the side to drizzle on the salad. My nephew also added sriracha for an extra kick! Enjoy!