Impromptu Noodles with Shrimp

INGREDIENTS

16 oz rice noodles - I used tapioca noodles

12 large shrimp

1 clove garlic, chopped

2 scallions, chopped

2 tbsp cilantro, chopped

2 tbsp extra virgin olive oil

Gomashio or black sesame seeds for garnish

INGREDIENTS FOR SAUCE

3 tbsp dark sesame oil

1 tbsp chinese cooking wine

1 tsp tamari

1 tsp rice wine

1 tsp garlic chili paste

2 drops dōTERRA Lemongrass essential oil

2 drops dōTERRA Ginger essential oil 

1 tsp water (if using tapioca noodles, use reserved cooking water)

PREPARATION 

Place all sauce ingredients in a glass mixing bowl and whisk vigorously until emulsified. 

Over a high flame, prepare a pot of boiling water and boil noodles until done, testing regularly.

While the noodles cook, slice shrimp lengthwise and sauté in 2 tbsp extra virgin olive oil with chopped garlic over medium flame, taking care to not overcook. When done, remove and reserve.

Drain noodles well and place in serving bowls, place cooked shrimp atop the noodles. Top with chopped scallions and cilantro. Spoon sauce over the dish liberally.  Serve.