Chilled Oriental Sesame Noodles
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
3 tablespoons soy sauce
2 tablespoons rice vinegar or white-wine vinegar
1/2 teaspoon red pepper chili paste
2 tablespoons firmly packed brown sugar
2 tablespoons creamy peanut butter
2 1/2 tablespoon sesame oil
1 tablespoon fresh ginger, peeled and grated
1 teaspoon minced garlic
1/2 cup pasta water
1 pound lo mein, soba or spaghetti noodles
8 ounces sugar snap peas
3 red Bellafina peppers, sliced into strips
1 cup mandarin oranges
¼ cup chopped roasted peanuts
1 tablespoon black sesame seeds
1 pound grilled shrimp
Boil the noodles until al dente. Drain the noodles reserving a cup of pasta water and rinse them in cold water. Drain the noodles again and transfer them to a bowl. Add 1 tablespoon of sesame oil and toss to coat. Refrigerate the noodles for at least an hour until ready to serve.
Season the shrimp with salt and pepper and grill for 3-5 minutes on medium heat or until pink, turning once.
In a saucepan, slowly simmer the soy sauce, vinegar, sugar, peanut butter, 1 tablespoon of the sesame oil, the red chili paste, ginger, garlic, and pasta water (adding more if needed to thin the sauce.) If you like it saucy, double this part of the recipe.
Saute the sugar snap peas and red Bellafina peppers in a ½ tablespoon of the sesame oil until the vegetables are soft and crunchy. When ready to serve, add the noodles, the sauce, and the vegetables in a bowl and mix well to coat. Add in the mandarin oranges, roasted peanuts, sesame seeds and grilled shrimp.
Slightly adapted from a recipe from homeandplate.com