I recently realized I have a gluten sensitivity. While not full-blown celiac, I do experience systems consistent with gluten sensitivity, from stomach upset to breaking out in a rash. Suffice it to say, my love for bread and baked goods is not deep enough to endure the constant itchiness and discomfort brought on by a rash from eating these delectable items.
This easy, healthy, gluten free meal comes together quickly for a weeknight dinner. If you’re not sensitive to gluten you can enjoy it with any kind of noodles you like, but I’m using rice noodles as they’re gluten-free. If you’re vegan, just substitute tofu for the shrimp.
Ingredients:
- 1 lb. uncooked cleaned shrimp (I used tiger shrimp)
- I onion, chopped
- Chopped multi-color peppers – I used a green, red and yellow pepper
- I-2 cups coleslaw mix
- 7 oz. rice noodles, prepared according to package (basically boil some water, pour over noodles and wait ten minutes)
For the sauce combine all the following ingredients:
- 1/2 cup soy sauce
- 1/2 cup vegetable oil or peanut oil
- 2 tablespoons Thai chili paste
- 2-4 cloves garlic, minced
- 1 tablespoon ginger
- 1 tablespoon brown sugar (I used Trivia so it’s sugar-free)
Directions:
Sautee your onions and garlic in a tablespoon of peanut or vegetable oil until softened. Add the chopped peppers and cook until softening, then add the coleslaw mix and once everything looks cooked down enough, add the shrimp and cook until pink. Add the sauce, combine and then drain and add the rice noodles.
To serve:
Place in bowls, garnish with chopped green onions, toasted sesame seeds or crushed, toasted peanuts. drizzle a little toasted sesame oil over it and a squeeze of lime. Done!
