Warm Asian Noodle Salad With Shrimp 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.

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.

SHANGHAI NOODLE SALAD

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 Chinese noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until they have cooked through, about 5 minutes. Drain well in a colander set in the sink. Rinse the noodles with cold water several times to chill, then drain again.
• In a large salad bowl, whisk together the ketchup, sesame oil, soy sauce, brown sugar, kosher salt, and lime juice until the brown sugar has dissolved. Place the noodles, green onion, carrots, zucchini, red pepper, sesame seeds, and red pepper flakes into the bowl, and gently toss to thoroughly mix the salad and coat with dressing. Chill at least 2 hours before serving.

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.

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.

ASIAN SHRIMP & NOODLE SALAD

Steps:

• COMBINE 1/3 cup oil, vinegar, Worcestershire, soy sauce, honey and ginger until well blended; set aside. Prepare Ramen noodles according to package directions for soup; drain and rinse noodles. Place in large serving bowl.
• HEAT 1 tbsp. oil in large skillet or wok; stir-fry shrimp until shrimp turn pink. Place in bowl with noodles. Stir-fry vegetables in remaining oil until crisp-tender.
• ADD vegetables, dressing and 1 cup Crispy Fried Onions to bowl with noodles; toss to coat well. Serve immediately topped with remaining onions.

SPICY SESAME SHRIMP & NOODLE SALAD

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.

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.