Good morning, everyone! Today is my second day of summer classes and I’m already a little burnt out. I’m hoping it’s temporary – since I did just return from London and am still a little jet lagged but maybe I’m just tired of classroom stuff after 9 months straight of it!
This week we have a lot of classroom time before starting our public health internships next week, which I’m super excited to begin! Tuesday through Thursday this summer I will be at the Physical Activity and Nutrition Branch of the N.C. Department of Health and Human Services. Mondays we have class on campus and Fridays are reserved for completing other ADA required activities and community visits around North Carolina.
Anyway, I’ve officially settled back in from my trip to London last weekend. I’m unpacked, laundry is done, the fridge is full of groceries and I even managed to clean my room & bathroom top to bottom yesterday! After a rather unhealthy but tasty weekend in London, I was craving something super fresh and light for dinner. Check out the yummy Asian shrimp, carrot and ginger noodle dish I made last night!
It took only about 30 minutes, start to finish, and was super yummy!
I started off by making a vinegary sauce using rice vinegar, water, brown sugar, fresh grated ginger, soy sauce and red pepper flakes.
I used this handy little ginger grater from Crate and Barrel that Rob gave me for Christmas. I had never actually used it before but man, this thing is amazing! I love the little “hairs” that appear as you grate ginger – I had to use scissors to cut them off a couple of times as I wore the piece down.
I brought the sauce to a boil and then added 10 ounces of shredded carrots which simmered for 2 minutes. After that, I took the sauce & carrots off the stove to let them cool a little bit.
Next, I cooked the shrimp in toasted sesame oil (canola oil is fine too) and a little brown sugar.
I really like Trader Joe’s Toasted Sesame Oil.
Meanwhile, I cooked my rice noodles.
Once the sauce, shrimp and noodles were cooked, everything went into one big pan and got a good stir before being served. I added some cilantro leaves to each plate. Keeping the cilantro separate prevents the greens from getting soggy if you have leftovers.
I garnished the plate with peanut meal (ground roasted peanuts) which actually adds a lot of flavor and texture!
If you like vinegar and Asian food, this dish is for you. I’m looking forward to having leftovers for dinner – I’m sure it’ll be even more flavorful than last night!
If you want to make this yourself, here is the recipe. Tweak the sauce to your liking – I really like vinegar so I used a lot.
1 lb. uncooked shrimp (I used frozen and defrosted them prior to cooking)
3/4 lb. carrots (shredded or sliced thin)
1 C cilantro leaves
1/3 C peanut meal (optional garnish)
1 package of rice noodles
- 1 C water
- 3/4 C rice vinegar
- 3 T brown sugar
- 4 tsp. fresh grated ginger + 6 thin slices (about a 3” piece)
- 1 T lite soy sauce
- 1/4 tsp. red pepper flakes
Well, it’s time to go back to class. Another 3 hours and then I get to go to work. Sigh.
Hope you are having a great week!