Spring Salad

Alright, so it's happened. I have had to call it quits with meat for a while. Luckily, the butcher is super supportive and on board...what a catch he is!
(ha! inadvertant pun!)

In any case, here is the latest in our meat-free adventure!



Spring Salad with udon noodles

2 packs of udon noodles (delicious and lower in carbs)
A dozen shrimp (shells removed and cleaned)
A bushel of asparagus
1 1/2 cups of snow peas
1/4 cucumber, julienned
Salt
Pepper
Shallot paste (you can use real if you don't have)
Chili paste (any hot sauce you have will work)
Rice Wine Vinegar
1/4 tbsp of brown sugar

(I used the same pot of boiling water for the noodles & the veggies)
Blanche both the asparagus & snow peas
Let them stay cool in the fridge while you cook the noodles & the shrimp
Place the noodles in the boiling water, let sit for 4 minutes while stirring to prevent from sticking.
Once the noodles are done, drain them in cold water and let them rest in the fridge with the veggies.
In a small sauce pan, heat the shallot & chili pastes
Add the shrimp and cook until done (pink with upturned edges)

Dressing:
With the shrimp & paste remnants mix them into a bowl with about 1/4cup rice wine vinegar.
Add salt & pepper to taste.
If too tart, which I found it to be, add 1/4tbsp brown sugar to the dressing.

Once the dressing is done, mix all of the ingredients in a bowl and top with the julienned cucumber.

So fresh and tasty! A perfect spring salad!