This cool Asian noodle salad contrastsrefreshingly with warm seared shrimp skewers. Look for baggedmixed Asian greens in the produce section of your local supermarket.
Recipe: Savory Asian Noodle& California Walnut Salad
1/2 cup chopped California Walnuts – divideduse
On baking sheet, arrange walnuts in asingle layer. Place into a 350ºF (175ºC) oven. Toastuntil lightly browned, about 5 to 7 minutes. Cool.
Bring 6 cups of water to a boil. Add vermicellirice noodles and cook for 3 to 4 minutes. Drain well, cool slightly,and toss with 1/2 cup dressing. Chill noodles in fridge.
Season shrimp lightly with salt and pepper.Thread shrimp on short bamboo skewers, allowing two per skewer.Coat large non-stick skillet with cooking spray and place overmedium to high heat. Sear shrimp in pan until pink, about 3 minutesper side. Brush shrimp with 2 tablespoons dressing. Set asideto cool.
In large bowl, toss chilled rice noodleswith bell pepper, green onions, cucumber, bean sprouts, carrot,cilantro, ginger and half of the walnuts. Wash lettuce and dividebetween 4 plates. Toss Asian greens with remaining tablespoonof dressing and arrange on top of plated lettuce. Place ricenoodle salad over greens. Arrange 2 skewers of shrimp on eachsalad and sprinkle remaining walnuts over salad. Garnish withcilantro leaves.
6 cups water
6 ounces vermicelli rice noodles
1/2 cup and 3 tablespoons prepared fat-free Asian style saladdressing – divided use
1 pound medium shrimp, peeled and deveined (about 16)
salt and pepper to taste
1 red bell pepper, julienned
3/4 cup thinly sliced green onions (about 8 to10)
1 large cucumber, peeled and thinly sliced
3/4 cup bean sprouts
1 carrot, peeled and julienned or grated
1/3 cup chopped cilantro
2 teaspoons grated fresh ginger
1 head Boston lettuce
4 cups mixed Asian greens (i.e: mizuna, tat soi, red mustard,napa cabbage)
Cilantro leaves for garnish (optional)
Makes 4 servings
Recipe provided courtesy California Walnuts.
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