Total Time
35mins
Prep 20 mins
Cook 15 mins

This Asian inspired salad is easy to prepare and can also be made a day ahead and served chilled.

Ingredients Nutrition

Directions

  1. Bring a quart of water to a boil. Drop in the bean sprouts. When the water returns to the boil, remove the sprouts with a slotted spoon, drain them and set aside.
  2. Add the shrimp to the boiling water. When the water returns to a full boil, the shrimp will have turned pink. Remove shrimp and drain. As soon as the shrimp are cool enough to handle, shell, devein and slice them in half lengthwise.
  3. Combine shrimp, bean sprouts and cucumbers and mix with ginger, scallions, coriander, sherry, vinegar, sesame oil, soy sauce and hot chili oil.
  4. Place cooled, drained noodles in a bowl, toss with the shrimp mixture and serve. Can also be made the day before and served chilled.