Udon and Shrimp Salad

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • Drain shrimp and discard the marinade.
  • Warm the remaining 1 tablespoon peanut oil in a skillet over med-high heat.
  • Add the marinated shrimp and stir/saute about 4 minutes or until opaque throughout.
  • Transfer to a bowl; set aside.
  • 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.
  • Slowly whisk in the 1/2 cup peanut oil until an emulsion forms.
  • Place the noodles in a large bowl; add the shrimp, cucumber, and green onions; pour the dressing over the mixture; toss gently but thoroughly.
  • Serve at once, or cover and chill up to 8 hours.
  • Garnish with cashews just before serving.
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