Snap peas, lime juice and spicy flavoring makes this salad sizzle. Adapated with permission from Weekend. 1/4 lb. angel-hair pasta or spaghetti 1/4 lb. sugar snap peas juice of 1 lime 2 tsp. sugar 3/4 tsp. Asian chili paste 1 tsp. rice or apple cider vinegar Kosher salt 1/2 c. vegetable oil 4 c. Shredded…
Snap peas, lime juice and spicy flavoring makes this salad sizzle. Adapated with permission from Weekend.
1/4
lb.
angel-hair pasta or spaghetti
1/4
lb.
sugar snap peas
juice of 1 lime
2
tsp.
sugar
3/4
tsp.
Asian chili paste
1
tsp.
rice or apple cider vinegar
Kosher salt
1/2
c.
vegetable oil
4
c.
Shredded cabbage
3
carrots
1
scallion
c.
Cilantro leaves
16
large shrimp
freshly ground pepper
- Soak four 8-inch wooden skewers in water for at least 30 minutes to keep them from burning on the grill.
- Cook pasta in boiling salted water according to package directions. Add snap peas 2 minutes before the end of cooking time. Drain pasta and peas, rinse with cold water and set aside.
- Cook pasta in boiling salted water according to package directions. Add snap peas 2 minutes before the end of cooking time. Drain pasta and peas, rinse with cold water and set aside.
- Oil grill grates and preheat grill to medium-high. Thread 4 shrimp onto each skewer; season with salt and pepper and drizzle lightly with oil. Place skewers on hot grill rack and cook until well browned, about 3 minutes on each side.
- To serve, divide noodle salad among 4 plates. Top each serving with a shrimp skewer and garnish with more cilantro, if you like.
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