Guys, I am currently dog sitting the cutest and tiniest little Yorkee named Sofee! She's chilling on my bed taking a snooze while I write this post and I'm so looking forward to sharing some snuggles with her this weekend. Even better, I'm currently baking up a couple batches of delicious chocolate chip cookies and my apartment smells amazing. Sometimes you just need a late night baking session at the end of the day to de-stress.
As you can see by the repetitious nature of these pictures, this recipe was another victim of my SD card disaster. Le sigh... I'm trying not to think about all the other pics of this cold noodle bowl I had on that card so I don't feel too bummed out. You get the idea though! To change things up I threw in some pictures I took this past weekend at a cute little flower farm in Rhode Island. The sunflowers were just starting to bloom and there were so many varieties of stunning wild flowers. I wanted to pick them all and take them home.
Since reading the June issue of Bon Appetit, which included a spread about how to make your own cold noodle bowl, I've become obsessed with them. It's funny how seeing a little chart with pictures and full of ingredient lists that you can mix and match can make something that once seemed daunting, so so easy. Cold noodle bowls have become one of my staples this summer and it's been fun coming up with different combinations. This Cold Udon Noodle Bowl with Shrimp is one of my favorites.
Cold Udon Noodle Bowls with Shrimp
Cook udon noodle to package instructions, drain and let cool. Transfer noodles into bowls and top with shrimp, pickled cucumbers, scallions, spring peas and lime. Pour sesame-ginger dressing over and mix evenly.
- 8 oz dried udon noodles
- 3/4 lb. cooked, deveined medium shrimp
- 1/2 cup quick pickled cucumbers
- 2 fresh scallions, chopped
- handful of fresh spring peas
- 1 lime, cut into wedges
- 1 cup of sesame-ginger dressing
Whisk together first six ingredients in a small bowl until smooth. Continue whisking constantly, and gradually add in vegetable oil, followed by sesame oil.
- 3 tbsp. fresh lime juice
- 2 tbsp. soy sauce
- 2 tbsp. tahini
- 1 1/2 tsp. sugar
- 1 tsp. fresh grated ginger
- 1 fresh garlic clove, grated
- 1/2 cup vegetable oik
- 1 1/2 tsp sesame oil