Sunday, September 2, 2012

Shrimp and Noodle salad

1 pkg very thin rice noodles
Toasted Sesame Seeds 
Chili Oil to taste
Sesame Seed Oil  to taste
Olive Oil to taste 
Soy Sauce to taste
1 Red Bell Pepper Julienned 
1 Carrots julienned (I used a mandolin)  
1 bunch Green Onion
1/4 c Cilantro chopped finely 
Rice Vinegar to taste 
Napa Cabbage 
Shrimp marinated in your favorite sauce I just used teryaki sauce with fresh garlic 
Fresh Garlic to taste ( I used approx 6 medium cloves) minced and cooked  for a minute in olive oil
Fresh Ginger to taste 
Black Pepper 
asparagus &/or broccolini blanched 

Above are the ingredients I used. It was inspired by the recipe below:

  • 1 package soba noodles
  • 1 teaspoon sesame oil
  • 2 tablespoons rice wine vinegar
  • 3 tablespoons soy sauce
  • 1 teaspoon hot chili oil
  • 1 tablespoon hoisin sauce
  • 5 tablespoons extra-virgin olive oil
  • 1 carrot, thinly sliced or julienned
  • 2 celery stalks, thinly sliced or julienned
  • 5 green onions, bottom 4 inches, thinly sliced
  • 1/2 cup thinly sliced napa cabbage
  • 1/2 red bell pepper, thinly sliced or julienned
  • 1/2 cup julienned bok choy
  • 1 cup bean sprouts, optional
  • 3 tablespoons minced fresh cilantro leaves
  • 3 tablespoons sesame seeds, toasted, for garnish
  • 4 tablespoons unsalted peanuts, for garnish


In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside.
In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles.
Garnish with sesame seeds and peanuts.