Yield
Serves 2
Photo: The Food Gays

How to Make It

Step 1

 Make the arugula pesto. In a food processor, combine baby arugula, Parmesan cheese, almonds, oil, and garlic. Process well. Add lime juice; season with flaky sea salt and pepper. Pulse until completely smooth. 

Step 2

 In a medium bowl, combine purple cabbage, red onion, radishes, and carrot. Add lime juice, and season with salt. Toss everything until well coated, then place in the refrigerator until needed.

Step 3

Bring a large pot of water to a boil. Place rice noodles in a large bowl; pour boiling water over noodles, then cover bowl with a lid (a dinner plate or pizza pan does the job in a pinch). Allow noodles to stand and cook for 5-6 minutes, just until tender. Drain noodles, then flash noodles under cold water. Shake excess water off of noodles; Place the noodles back in the bowl and add 2 tablespoons of the prepared Arugula Pesto to the noodles. Toss well to coat.

Step 4

 Add oil to a small pan over medium heat. Cook shrimp for 1-2 minutes on each side, or until cooked through. Season with salt and pepper to taste. Place pesto noodles on a serving plate, top with cabbage mixture, shrimp, and micro-greens (optional). Serve immediately.

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