Spicy Sesame Shrimp Noodle Salad Recipes

SPICY SESAME SHRIMP & NOODLE SALAD

Spicy Sesame Shrimp & Noodle Salad image

One of our favorite Korean dishes has always been a Korean Cold Sesame Noodles that my Mom made for us. It was supposed to be served at room temperature, but I like it warm. The shrimp-noodle salad recipe was a result of memories of my Mom's Korean background, and my love of fresh vegetables, packed full of flavor. The gochujang (hot chili paste) is a more savory kind of heat, that really blends beautifully with sesame, soy sauce and garlic. -Karen Bowlden, Boise, Idaho

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 20

Ingredients

6 ounces uncooked multigrain spaghetti
SAUCE:
3 tablespoons sesame seeds, toasted
3 tablespoons sesame oil
3 tablespoons reduced-sodium soy sauce
6 garlic cloves, minced
2 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon Sriracha chili sauce or 1-1/2 teaspoons hot pepper sauce
1/2 teaspoon salt
1/2 teaspoon pepper
SHRIMP & VEGETABLES:
2 teaspoons canola oil
1/2 pound uncooked medium shrimp, peeled and deveined
1-1/2 cups coleslaw mix
3/4 cup julienned carrots
1 celery rib, thinly sliced
1 small sweet red pepper, julienned
1/2 cup sliced water chestnuts
2 green onions, chopped

Steps:

Cook spaghetti according to package directions. In a small bowl, mix the sauce ingredients., In a large skillet, heat oil over medium-high heat. Add shrimp; stir-fry 2-3 minutes or until shrimp turn pink. Remove from pan., Add sauce mixture to same pan; bring just to a boil. Reduce heat; simmer, uncovered, 2 minutes longer., Drain spaghetti; add to pan. Toss to combine with sauce. Return shrimp to pan and add vegetables; cook and toss over medium-low heat until vegetables begin to wilt, about 4 minutes.

Nutrition Facts :

SPICY SESAME NOODLE SALAD

Spicy Sesame Noodle Salad image

I have been making this recipe since 1998. Everyone enjoys it. It can be served warm or cold. To make it a main dish, I add cooked chicken pieces and prawns.

Provided by Denise

Categories Salad 100+ Pasta Salad Recipes

Time 2h20m

Yield 6

Number Of Ingredients 13

Ingredients

3 ½ ounces uncooked linguine pasta
9 ounces fresh green beans, trimmed and cut on the diagonal
¼ cup lime juice
3 tablespoons canola oil
3 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon Asian (toasted) sesame oil
1 tablespoon minced garlic
1 tablespoon grated orange zest
2 small serrano chile peppers, chopped
2 cups carrots, cut into matchsticks
1 cup thinly sliced green onions
salt and black pepper to taste

Steps:

Fill a saucepan with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, and rinse with cold water until the pasta is cool.
Bring a saucepan of lightly salted water to a boil, stir in the green beans, and cook, stirring occasionally, until the beans are bright green and slightly tender, 5 to 8 minutes. Drain the beans, and rinse with cold water to chill.
In a large salad bowl, combine lime juice, canola oil, soy sauce, brown sugar, sesame oil, garlic, orange zest, and serrano peppers, stirring until the sugar has dissolved. Allow the dressing to stand for 30 minutes. Lightly toss in the carrots, green onions, linguini and green beans, and season to taste with salt and pepper. Cover and chill before serving.

Nutrition Facts : Calories 203 calories, Carbohydrate 26.4 g, Fat 9.8 g, Fiber 4 g, Protein 4.1 g, SaturatedFat 0.9 g, Sodium 486.7 mg, Sugar 7.7 g

BRIGHT AND SPICY SHRIMP NOODLE SALAD

Bright and Spicy Shrimp Noodle Salad image

A punchy, chile-spiked fish sauce vinaigrette works as both marinade and dressing for glass noodles and handfuls of basil and cucumber.

Provided by Chris Morocco

Categories Bon Appétit Dinner Lunch Shrimp Seafood Shellfish Noodle Healthy Wheat/Gluten-Free Soy Free Tree Nut Free Dairy Free Sauté Chile Pepper Honey Ginger Cucumber Peanut

Yield 4 servings

Number Of Ingredients 13

Ingredients

⅓ cup fresh lime juice
2 tsp. honey
1 serrano chile, very thinly sliced
1 (1-inch) piece ginger, peeled, finely grated
1 garlic clove, finely grated
1 Tbsp. plus 1½ tsp. fish sauce
4 Tbsp. extra-virgin olive oil, divided
Kosher salt
1 lb. large shrimp (preferably wild), peeled, deveined
6 oz. bean thread (cellophane or glass) noodles
1 English hothouse cucumber, halved lengthwise, thinly sliced crosswise
½ cup salted, roasted peanuts, crushed, divided
1 cup basil leaves

Steps:

Stir lime juice and honey in a small bowl until honey dissolves. Mix in chile, ginger, garlic, fish sauce, and 3 Tbsp. oil; season dressing with salt.
Toss shrimp and 2 Tbsp. dressing in a medium bowl to coat; let sit 10 minutes.
Meanwhile, cook noodles according to package directions. Drain and add to bowl with remaining dressing along with cucumber and ¼ cup peanuts; toss well.
Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Pour off any liquid from shrimp and pat dry; season all over with salt. Cook shrimp, tossing occasionally, until browned and bright pink, about 5 minutes. Transfer to bowl with noodles, add basil, and toss well to combine.
Divide noodle salad among bowls and top with remaining peanuts.

SPICY SHRIMP MASALA

Spicy Shrimp Masala image

Black pepper, garam masala, Thai green chiles and Kashmiri red chile powder make this shrimp masala a multi-layered delight of spices - fiery and smoldering simultaneously - while lemon juice and cilantro add brightness and bring some relief. In coastal cities of South Asia like Karachi and states like Goa, this preparation is typical and perfectly suited for crunchy, sweet shrimp. That such complexity comes together in 30 minutes feels like a small miracle.

Provided by Zainab Shah

Categories dinner, weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 pound large shrimp, peeled and deveined
1 1/2 teaspoons coarsely ground black pepper
1/4 cup ghee or neutral oil
1/2 teaspoon ginger paste or freshly grated ginger
1/2 teaspoon garlic paste or freshly grated garlic
1 medium red onion, finely chopped
1 teaspoon Kashmiri red chile powder
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
2 to 3 Thai green chiles, finely chopped
5 plum tomatoes, finely chopped
1 teaspoon fine sea salt
1/4 cup coconut milk, stirred (optional)
1 to 2 tablespoons lemon juice (from about 1/2 lemon)
1/4 teaspoon garam masala
1 to 2 tablespoons fresh cilantro, chopped
Roti or pita, for serving

Steps:

Pat shrimp dry, sprinkle with 1 teaspoon pepper and set aside.
Heat ghee over medium heat in a wok or large (12-inch) frying pan until it has melted, about 30 seconds. Add ginger, garlic and onion and cook, stirring occasionally, until onion has softened, 5 to 7 minutes.
Add chile powder, cumin, turmeric and Thai green chiles. Stir until fragrant, about 30 seconds. Add tomatoes and salt and cook, stirring occasionally, until the tomatoes have broken down and start to stick to the wok, about 15 minutes. Add coconut milk if you like it saucy.
Add shrimp. Stir so that shrimp are evenly coated, and continue cooking, stirring occasionally so the shrimp cook evenly, until the shrimp turn pink and appear firm, 4 to 5 minutes.
Turn off the heat, sprinkle with lemon juice, garam masala, cilantro and remaining ½ teaspoon black pepper. Serve with roti, store-bought pita or by itself.

SESAME NOODLE SALAD

Sesame Noodle Salad image

This amazing salad recipe was given to me by a friend who used to know someone at the now closed Larry's Markets in the Seattle area. I've added to the recipe a little -- so it's not exactly the same... but better! I take this to every picnic and everyone loves it! May also add diced chicken for a variation.

Provided by jkmom

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 9

Ingredients

1 (16 ounce) package angel hair pasta
½ cup sesame oil
½ cup soy sauce
¼ cup balsamic vinegar
1 tablespoon hot chili oil
¼ cup white sugar
1 teaspoon sesame seeds, or more if desired
1 green onion, chopped
1 red bell pepper, diced

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.

Nutrition Facts : Calories 337.8 calories, Carbohydrate 40.8 g, Fat 16.8 g, Fiber 2.5 g, Protein 7.3 g, SaturatedFat 2.2 g, Sodium 1020 mg, Sugar 9.3 g

ASIAN NOODLE SALAD WITH SHRIMP

Asian Noodle Salad with Shrimp image

These cold Vietnamese-style noodles are perfect for a warm night. The rice stick noodles, fish sauce, and chili-garlic sauce can be found in the Asian section of many supermarkets and at As ian markets.

Provided by Bon Appétit Test Kitchen

Categories Low Fat Quick & Easy Low Cal High Fiber Dinner Lunch Shrimp Cucumber Healthy Noodle Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1 6.75-ounce package rice stick noodles (maifun)
4 1/2 tablespoons fresh lime juice
3 tablespoons fish sauce (such as nam pla or nuoc nam)
4 teaspoons chili-garlic sauce
2 teaspoons sugar
1 pound peeled deveined cooked medium shrimp
1 cup thinly sliced Japanese cucumbers or Persian cucumbers
1 8-ounce package sugar snap peas, cut crosswise into 1/2-inch pieces (about 2 cups)
1 red bell pepper, thinly sliced
1/2 cup (loosely packed) fresh mint leaves
1/2 cup (loosely packed) fresh cilantro leaves

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.

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