Udon And Shrimp Salad Recipes

UDON AND SHRIMP SALAD

Steps:

• 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.

UDON NOODLES WITH SHRIMP, SNOW PEAS, AND PEANUTS

Steps:

• Whisk chile, garlic, vinegar, soy sauce, vegetable oil, peanut butter, sesame oil, ginger, and 1 tsp. salt in a large bowl. Add snow peas and toss to combine.
• Cook udon in a large pot of boiling salted water according to package directions. Add shrimp 3 minutes before noodles are done and cook, stirring occasionally, until shrimp are pink and cooked through. Drain noodles and shrimp and add to dressing; stir vigorously to combine.
• Transfer noodle mixture to a serving bowl or platter. Top with peanuts and cilantro. Serve immediately or at room temperature.