Udon and Shrimp Salad

READY IN: 50mins
Recipe by ratherbeswimmin

It's what's for lunch!

Top Review by Granmama

I made a half recipe of this for dinner tonight. I followed the recipe axactly as written (except for reducing everything by half). This is SO delicious!! I'm lucky that I have a huge Asian market close by so I was easily able to get the fish sauce. Thanks for this recipe. It's Great!! I'll have the leftovers for tomorrow's lunch!!

Ingredients Nutrition


  1. Combine the shrimp, 2 tablespoons peanut oil, garlic, ginger, and vinegar in a heavy-duty plastic zip-lock bag; seal bag and marinate mixture in the refrigerator for 1 hour.
  2. Cook noodles per package directions (do not overcook); drain noodles in a colander and rinse briefly under cold running water; shake the colander gently to drain; set noodles aside.
  3. Drain shrimp and discard the marinade.
  4. Warm the remaining 1 tablespoon peanut oil in a skillet over med-high heat.
  5. Add the marinated shrimp and stir/saute about 4 minutes or until opaque throughout.
  6. Transfer to a bowl; set aside.
  7. To make the dressing: in a small bowl, combine the garlic, lemon juice, vinegar, fish sauce, sugar, and pepper; whisk until the sugar is dissolved.
  8. Slowly whisk in the 1/2 cup peanut oil until an emulsion forms.
  9. Place the noodles in a large bowl; add the shrimp, cucumber, and green onions; pour the dressing over the mixture; toss gently but thoroughly.
  10. Serve at once, or cover and chill up to 8 hours.
  11. Garnish with cashews just before serving.

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