Asian Noodle Salad
with Peanut Dressing
featuring DHC Sesame Ginger Sauce
Ingredients (serves 4)
1-1⁄2 cups water
1 serving packet of Sesame Ginger Sauce
3 teaspoons sesame oil
6 tablespoons smooth peanut butter
1⁄2 teaspoon red chili flakes, or to taste
2 tablespoons fresh lime juice
2 tablespoons soy sauce
10 ounces dried udon noodles
1 cup red bell pepper, thinly sliced
1 cup snow peas or sugar snap peas,
1 cup celery, thinly sliced
1⁄4 cup cilantro, chopped
4 scallions, chopped
1⁄2 pound cooked medium shrimp
2 tablespoons roasted and salted
In a small saucepan, bring 1-1⁄2 cups water to a boil. Add sauce packet and sesame oil, then stir. Reduce heat and simmer for 1 minute. Remove from heat. Whisk in peanut butter, chili flakes, lime juice and soy sauce. Transfer to a bowl and set aside to cool.
Bring a large pot of water to a boil. Boil noodles according to package directions. During the last 30 seconds of cooking, add the red bell pepper, snow peas and celery to the boiling noodles. Drain and rinse noodles and vegetables with ice water. Add the reserved peanut sauce to the noodles and toss. If sauce is too thick, add water and toss until sauce is evenly distributed. Adjust the taste with lime juice and soy sauce. Divide noodles among 4 bowls and then garnish with the cilantro, scallions, shrimp and peanuts.
- Find udon noodles in the Asian section of your supermarket. Other noodles will also work in this recipe: Try fresh Chinese egg noodles, thin linguine or spaghetti.
- Use a mandoline to slice the vegetables quickly.
- Get creative! Broccoli, bok choy, carrots, zucchini and yellow squash can be easily substituted here. Add extra vegetables and omit the shrimp or substitute tofu for a vegetarian entrée.