Asian Shrimp And Noodle Salad Recipes

ASIAN SHRIMP AND NOODLE SALAD

Steps:

• Cook noodles in boiling water 2 to 3 minutes; drain and rinse with cold water. Drain well.
• Meanwhile, in small bowl, stir lime juice, fish sauce, peanut butter, sugar, gingerroot, soy sauce, oil and garlic with whisk until smooth; set aside.
• In large bowl, stir together noodles, cabbage, shrimp and pea pods. Add dressing; toss well. Sprinkle individual servings with onions and cilantro.

ASIAN NOODLE SALAD WITH SHRIMP

Steps:

• Cook noodles in large saucepan of boiling salted water until tender, stirring occasionally, 4 to 5 minutes. Drain. Rinse with cold water; drain well. Using scissors, cut noodles into thirds.
• Whisk lime juice, fish sauce, chili-garlic sauce, and sugar in small bowl until sugar dissolves. Place shrimp in medium bowl. Add 2 tablespoons dressing; toss to coat.
• Divide noodles among bowls. Top with cucumber slices and all remaining ingredients. Spoon shrimp with dressing over, and drizzle with remaining dressing.

ASIAN SHRIMP NOODLE SALAD

Steps:

• Cook noodles according to package directions.
• Drain, rinse and let cool completely.
• In large serving bowl, combine shrimp, bean sprouts, carrot, red pepper, zucchini, green onions, mint, coriander and cooled noodles.
• Whisk dressing ingredients together, pour over the salad and toss to coat evenly.
• Garnish with mint sprigs.

ASIAN SHRIMP AND NOODLE SALAD

Steps:

• Whisk dressing, 5 teaspoons fish sauce, 3 tablespoons basil and ginger in large bowl to blend. Mix shrimp into dressing and let marinate 10 minutes.
• Cook noodles in medium pot of boiling salted water until just tender but still firm to bite. Drain; rinse under cold water to cool quickly. Drain again. Add noodles and cucumber to shrimp. Toss to coat. Season salad to taste with salt and pepper; add remaining 1 teaspoon fish sauce, if desired. Divide salad between 2 plates. Sprinkle with remaining 1 tablespoon basil and serve.

GRILLED SHRIMP AND NOODLE SALAD

Steps:

• Bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain and rinse with cold water.
• Meanwhile, whisk the lime juice, fish sauce, brown sugar, garlic, chili sauce and 1/3 cup water in a medium bowl. Transfer 1/4 cup of the marinade to another bowl and toss with the shrimp. Toss another 1/4 cup marinade with the asparagus and mushrooms in a third bowl. Let the shrimp and vegetables marinate 10 minutes at room temperature. Toss the noodles with the remaining marinade.
• Heat a grill or grill pan to medium-high. Grill the shrimp, asparagus and mushrooms until the shrimp is just cooked through and the asparagus is slightly tender, 2 to 3 minutes per side. Halve the mushrooms and cut the asparagus into pieces.
• Divide the noodles among bowls and top with the shrimp, asparagus, mushrooms, carrot and cilantro.

GARLICKY SHRIMP AND HERB NOODLE SALAD

Steps:

• 1. Bring about 4 cups water to a boil. Put the noodles in a large bowl, pour the boiling water over and let them soak until soft, 4 to 5 minutes. Drain in a colander and rinse in very cold water to cool. Shake off excess liquid so noodle are very dry. Cut the noodles with scissors into manageable lengths, about 4 inches. Transfer to a large bowl.
• 2. Pat the shrimp very dry. Heat a large skillet over medium-high heat. Add the vegetable oil and when it shimmers, add the shrimp, season with salt and cook turning once until pink and but not cooked through, 1-2 minutes. Add the garlic and cook stirring until the shrimp are coated, about 1 minute. Add the shrimp and garlic to the noodles along with the cucumber, carrot, jalapeno, herbs, lime juice, fish sauce and sugar and toss. (If the noodles clump, add up to 1/4 cup water to make mixing easier.) Season with salt or fish sauce to taste. Transfer to a serving platter. Transfer salad to a large platter and scatter the scallions on top. Serve at room temperature.

SHRIMP PASTA SALAD WITH ASIAN DRESSING

Steps:

• Note: Cook the pasta & shrimp before starting on the salad.
• Mix the ingredients together for the dressing & set aside.
• Bring the water to a boil the add the vegetables (besides the pepper). Cook for 2 minutes or until tender-crisp. Immediately run under cold water to stop cooking.
• Cover with ice water & let stand for 5 minutes. Drain & combine with pasta, shrimp, & red pepper.
• Toss the salad with the dressing then top with green onions.