Udon and Shrimp Salad

It's what's for lunch!

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  lb large shrimp, shelled and deveined
• 3  tablespoons  peanut oil
• 2  garlic cloves, minced
• 2  teaspoons  peeled grated fresh ginger
• 1  tablespoon  rice wine vinegar
• 8  ounces udon noodles
• 1⁄2 English cucumber, peeled, seeded, and cut into 1/4-inch dice
• 3  green onions, including tender green tops, thinly sliced
• 1⁄2 cup  chopped cashews

• Dressing

• 2  garlic cloves, minced
• 2  tablespoons fresh lemon juice
• 2  tablespoons  rice wine vinegar
• 2  tablespoons  asian fish sauce
• 1  tablespoon sugar
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄2 cup  peanut oil

Directions

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.