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5 from 1 vote

Asian Noodle and Shrimp Salad

Packed with flavor and textures. If you like umami you will LOVE this salad. Refreshing on a hot summer night!

Ingredients

  • 1 LB. Spaghetti More than you will need.
  • 2 lbs. Shrimp, peeled, cleaned and cooked
  • 1 1/2 cups Mixed Red, Yellow and Orange bell peppers
  • 1 1/2 cups English cucumber, diced
  • 1 1/2 cups Carrot, shredded
  • 1/4 cup Red onion, diced
  • 1 can Water Sliced Water chestnuts
  • 1 cup Edamame beans, uncooked
  • 1/2 cup Scallion, green tops for garnish
  • 1 cup Cashew pieces

FOR THE DRESSING:

  • 1 cup Peanut butter, smooth/creamy
  • 4 Tbsp. Rice wine vinegar
  • 6 Tbp. Soy Sauce
  • 4 tsp. Honey
  • 4 Tbsp. Lime juice, freshly squeezed
  • 3 tsp. Sesame oil
  • 1 tsp. Ginger root, freshly grated
  • 3 Cloves Garlic, freshly grated
  • 1 tsp. Siracha
  • 1/2 tsp. Salt
  • 6-8 Tbsp. Water to thin the sauce

Instructions

  • Cook the noodles until al dente. Be sure to add at least a tbsp. of salt to your cooking liquid. When done, drain, but do not rinse. Cut the spaghetti in thirds to make it easier to eat in the salad.
  • Chop and prep all veggies.
  • Shell and clean shrimp. Remove the vein from front and back of shrimp.
  • Mix all dressing ingrediens together. Whisk it well and add enough water to get the desired consistency.
  • In a large bowl, add the noodles, all the veg, half of the cashews, and the shrimp.
  • Pour the dressing all over the salad and mix with tongs or your hands to completely coat the salad.
  • Sprinkle with remaining cashews and sesame seeds. Top with scallion.