Summer Udon with Heirloom Tomatoes, Avocado and Shrimp

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As soon as tomatoes appear at the farmstand, I hurry to make summertime pasta salad. Have you ever made it? It’s simply chopped heirloom tomatoes marinated with lots of garlic, great smelling basil, an excellent pour of olive oil, and minced red onion. As the tomatoes sit on the counter, the scents of garlic and fruity tomato waft around the kitchen. Hot pasta strikes the ‘sauce,’ which coats each strand with its summery goodness. Then you prepare to eat.

Ever since we returned from Thailand, I have been tweaking a great deal of my favorites with Asian tastes. Birdseye chilis. Fish sauce. Sesame oil and sesame seeds. Smoky chili oil.

The summertime pasta is no exception, and it presents the ideal taste buds upgrade for informing you about P.F. Chang’s Tastes of Summer season sweepstakes.

I was actually delighted to hear that the dining establishment is enjoying with some of my favored ingredients in its seasonal menu this summer season. There’s avocado, lime, quinoa. There’s Thai basil, fresh carrots, treasure tomatoes. There’s green beans, cilantro, fresh mango.

And, there’s a contest going on, so that if you assist highlight these tasty components on your pinterest board or create a dish with them, as I have done right here, you can win generous present cards to P.F. Chang’s. Here’s where to check out more about the sweepstakes.

The means I prepared with these summertime ingredients illustrates a lot for you about the method I such as to put meals together right now. I’ll constantly be a carb-lover, however in summertime, carbohydrates become simply the base for my bowl meals, with as numerous vegetables as possible gathered, sliced, and tossed on top. Each one brings something to the dish: the tomatoes add sweetness, the basil contributes the essence of summertime. I like the carrots and snow greens for crunch, and the avocado for creamy sweet splendor. Lastly, shrimp tops the bowl, making this a full meal.

Colorful and crisp though they may be, it’s hard for images to communicate to you how wondrously great smelling and satisfying this bowl is. Those tomatoes. That basil. That garlic.

**Recipe**

Summer Udon Noodles with Treasure Tomatoes, Avocado, and Shrimp
Serves 2 as a main, 4 as a side

The preparation for this dish is mainly chopping-much cooler than roasting or frying! All the cooking happens in one huge pot of boiling water, so have all the to-be-cooked components (shrimp, snow greens, noodles) ready to go near the stove.

Ingredients
1/2 pound cleaned shrimp
4 cloves garlic, minced
1 shallot, minced
1 / 3 cup safflower or grapeseed oil
About 12 basil or Thai basil leaves, cut into thin strips
About 3/4 pound Roma or other plum-sized tomatoes, chopped
juice from 1 lime
2 tsps sugar
1 tbsp fish sauce
pinch red pepper flakes
1/2 tsp salt
3/4 pound udon noodles
Large handful snow peas, trimmed
2 carrots, peeled, cut, and julienned
1 avocado, cut in cubes

Combine the basil, tomatoes, garlic, shallot, salt, oil, lime juice, sugar, fish sauce, red pepper, sand salt in a serving bowl huge enough to hold the noodles. Let marinate on the counter top for at least 30 minutes and up to 3 hours.

When prepared to eat, bring a huge pot of water to boil. Include a bunch of salt. Set a colander in a heat-proof bowl near the stove and grap a pasta server-one of those spoons with spikes to catch the noodles.

Cook the noodles in the salted water according to package instructions, about 4 minutes. Scoop them out into the waiting colander in a bowl. (Leave the water boiling.) Shake out the noodles over the sink, then include them to the bowl with the tomatoes. Toss.

Bring the bowl and colander back to stove side. Include the snow greens and cook for 1 to 2 minutes, until simply barely cooked. Scoop into the colander, shake to dry, and transfer to a bowl. Finally, include the shrimp to the boiling water and cook just until pink, less than two minutes. Scoop out into the colander.

Top the noodles with the julienned carrots, cooked snow peas, avocado, and shrimp. Garnish with additional basil, torn, and a squeeze or two of lime.