Wednesday, January 9, 2013

Asian Shrimp (or chicken) Noodle Salad (served warm or cold)

I came across an adaptation of this Asian style dressing online and thought it would be delicious served over linguini and veggies!  It might be a new favorite!  I used Dreamfields Pasta in an effort to reduce carbs and couldn't taste the difference!  The recipe below is pictured here but I think next time I will add more vegetables.  Maybe double the carrots and add broccoli too!  We ate it warm for dinner but I ate the leftovers cold as a salad and it was even better the next day!  A keeper!

Prep Ahead Plan:  I prepared the dressing and cut the veggies the night before.  It all comes together very quickly at dinner time when those 2 things are done ahead of time!  

Asian Shrimp and Noodle Salad

1/3 cup vegetable oil
1/3 cup light soy sauce
1/3 cup rice vinegar
1 teaspoon sesame oil
3 tablespoons white sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
1 (16 ounce) Dream Fields Linguine
2 carrots, cut julienne style
1 red pepper, cut julienne style
Handful (or 2) of snow peas
1 pound cooked shrimp or 2 cups cooked chicken
Chopped fresh cilantro (a handful or about a 1/3 cup)
Chopped scallions (a handful or about 1/3 cup)

1. In a mason jar or medium sized bowl, mix together the first 7 ingredients for the dressing.  Shake and refrigerate until ready to use or put aside to use immediately.
2.  Boil pasta according to package directions, drain and rinse with cold water.
3.  While pasta boils prepare carrots, red pepper and snow peas by adding them to the bowl you are going to mix the entire salad together.  (I like to steam them slightly so they are not crunchy but you don’t have to.  I actually put them all in the bowl I’m going to mix the salad in, add a little water, cover it partially and microwave for about 2 minutes.  Drain water.)
4.  Mix pasta with veggies and shrimp or chicken.  Pour dressing over top. Top with cilantro and scallions. Stir to combine and serve warm or cold.

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