Noodles with Spicy Garlic Shrimp
and Vegetables

Brown Rice Noodles with Spicy Garlic Shrimp and Vegetables

I had lunch with a friend the other day and she asked me if I missed triathlon. “Not at all,” was my reply. Mostly because I have this new challenge of trying to figure out how to race my bike in not just one, but two, very unique types of racing: road and cyclocross.

And that is exactly what I have been doing with all my spare time these days–training for, and trying to figure out how to race, cyclocross. Last weekend started off with a full-day clinic led by pro cyclist Tim Johnson and former Masters World Champion, Pete Webber. It was a day of drills and embarrassment, er, constructive coaching and direction, at the end, my body was sore and bruised, but it was worth it. Clearly, I needed the practice and it was a great time hanging out with friends, teammates, and of course, Tim and Pete. 

Brown Rice Noodles with Spicy Garlic Shrimp and Vegetables

Brown Rice Noodles with Spicy Garlic Shrimp and Vegetables

The following day marked the “unofficial” start of cyclocross season in Chicago with xXx Racing’s Relay CX. Acknowledging that I needed the practice, and armed with a new set of pro skills, I doubled up in the Women Open and Coed Open races. The teams did awesome and I did better than I thought I would, placing 4th out of 34 in the Women’s race and 7th out of 50 in the Coed race.

On Monday, I felt like I had been beat with a baseball bat. So. Sore. The rest of the week was full of big training days and with the excitement of the holiday weekend looming, all my good eating habits went out the window.

And I gained a couple of L.B.s.

Time to hit reset and get back on track! So I made this spicy, fresh, chock-full-of-vegetables dish and all was right with the world again. Except my remount. That still needs a lot of work.

Brown Rice Noodles with Spicy Garlic Shrimp and Vegetables

Brown Rice Noodles with Spicy Garlic Shrimp and Vegetables

I know it looks like a long list of ingredients, and it is, but it will come together quickly. The sauce is key to pulling this all together. Try not to omit anything if you can.

Noodles with Spicy Garlic Shrimp and Vegetables

Serves four

Inspired and adapted from Golubka blog, Cellophane Noodles w/Crispy Vegetables

For the sauce:
Juice of 4 limes
2 T. coconut sugar (or 1 T. brown sugar)
2 T. freshly minced ginger
2 tsp. sesame oil
1 tsp. coconut oil
1 tsp. tamari (or soy sauce)
1/2 tsp. dried chili flakes
1/4 tsp. sea salt
For the noodles:
8 oz rice noodles 
2 c. green beans, trimmed
2 c. sugar snap peas
1 red pepper, thinly sliced
1 T. coconut oil
2-3 garlic cloves, minced
1/2 tsp. dried chili flakes (yep, more)
1/2 lb. shrimp, peeled and deveined
3 green onions, thinly sliced (green and white parts)
handful fresh basil leaves, finely chopped
handful fresh mint leaves, finely chopped



To make the sauce, whisk all ingredients listed above in a glass bowl. Set aside.

Follow the directions on the package to prepare the rice noodles. Set aside.

Bring a large pot of salted water to a boil. Add the green beans and blanch for 3-4 minutes. Remove the beans with a slotted spoon and drop into a prepared ice bath to stop cooking. Return the pot of water to a boil again. Add the snap peas and red pepper. Flash cook for 30 seconds and then add to the ice bath (adding more ice if needed).

While the vegetables are cooling, heat coconut oil in a large pan over medium high heat. Add the minced garlic and red pepper flakes, infusing the oil, until the garlic turns golden. Add the shrimp and cook until opaque. Remove from heat.

Now, the fun part! Mix everything in a large bowl and toss to coat: noodles, vegetables, shrimp, sauce, green onions, basil and mint.

This dish can be served hot or cold.