Asian Shrimp & Rice Noodle Salad
This Asian Shrimp & Noodle Salad is best when you make it the night before so all these wonderful herbs and oils can marinate the rice noodles and shrimp. Granted, sometimes it just can’t be helped because the flavors are so bright and delicious no one can wait for the next day. This recipe originated from my good friend Karen who is a true foodie! I of course have tweaked the ingredients as I do with most recipes. I used rice noodles making it gluten friendly instead of pasta which you can use as well…I love it with pasta also but I feel that using the rice noodles makes this a lighter dish. I have also added in carrots using a lemon zester which makes spaghetti like strands and I love what the color does for the dish not to mention orange is my favorite color…can you tell? When you buy the carrots be sure to buy the loose carrots with the greens still intact because they are so much sweeter then the packaged ones especially for something like this where they play one of the main characters to the story.
You can pretty much buy rice noodles anywhere but I have to tell you one of my favorite Asian markets is Hong Kong Grocery at 71 Whitney Ave., New Haven, CT. It’s on the corner of Trumble St. & Whitney Ave. and they have a Dim Sum Restaurant next door. You can get all your rice noodles, rice paper, rice wine vinegar, soy’s, a good size bag of sesame seeds and much more at the street level. Down stairs you will find the freshest, juiciest ginger you will ever have and the same for their daikon radish and garlic bulbs. I also buy some very durable and adorable Asian bowls there. It’s a great find and you should really try to stop in when you get the chance. This Asian shrimp and noodle salad would go great with some chocolate-avocado mousse, or Pavlova with fresh pineapple & berries for dessert!
Ingredients – Serves 6-8 lunch or dinners:
- 3/4 lb. rice noodles (linguine fini or fettuccine…I used a fettuccine size width in the pictures)
- 1-1 1/2 lb. medium size peeled and deveined shrimp or cooked shrimp
- 3/4 cup reduced sodium soy sauce
- 1/4 cup toasted sesame oil
- 1/4 cup “seasoned” rice wine vinegar
- 1/4 cup oilve oil
- juice from 1/2 lime
- 2 Tbsp fresh grated ginger
- 1 bunch sliced scallions (save 1/4 cup for garnish)
- 5 medium-small size loose carrots (don’t use the packaged ones)
- 1 cup cilantro (2/3 for dressing, 1/3 for garnish)
- 2 Tbsp sugar
- 1/4 Tsp pepper
- 3 Tbsp toasted sesame seeds
- 1/2 Tsp Tabacsco or Siracha (a hot chili sauce sold right next to the Tabasco at the store) this of course if optional
Directions:
- If you have uncooked shrimp put into a medium pan with cold water, bring to a boil, turn down heat and simmer for 1 minute
- Drain the shrimp and run cold water over them or put into an ice bath, dry with paper towels and set aside
- Toast sesame seeds on medium heat in a small pan shaking the pan periodically back and forth
- This happens quickly once they heat up…it will only take about 3-4 minutes so it’s best not to leave the pan or the stove
- Once the sesame seeds are golden remove from the pan, place in a ramekin and set aside
- Peel and grate the carrots with a lemon zester and set aside
- Bring a large pan of water and 2 Tbsp salt to a boil and add 3/4 lb of rice noodles (or Pasta)
- Boil for 7 minutes and the drain and rinse with cold water
- In a large bowl add soy, toasted sesame oil, rice wine vinegar, lime juice, olive oil, ginger, scallions, cilantro, salt & pepper, Tabasco, 2 Tbsp toasted sesame seeds, shrimp, rice noodles and carrots and toss…so basically add everything together and toss till blended
- Put into the frig for at least 2 hours, preferably over night
- Serve in bowls and top with cilantro, scallion slices and a sprinkle of sesame seeds..YUM!
