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:

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• 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

Directions

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.