Asian-style warm shrimp salad
Asian-style warm shrimp salad

Preparation time 10 minutes

Total time: 15 minutes

Ingredients

Salad

  1. 250 g (½ lb.) Asian wheat noodles (see Note)
  2. 500 g (1 lb.) frozen Pacific white shrimp
  3. 2 mini bok choy, coarsely chopped
  4. 250 mL (1 cup) coarsely chopped snow peas (about 40 snow peas)
  5. ½ red sweet pepper, julienned

Vinaigrette

  1. 30 mL (2 tbsp.) vegetable oil
  2. 30 mL (2 tbsp.) soy sauce
  3. 30 mL (2 tbsp.) rice vinegar
  4. 15 mL (1 tbsp.) honey
  5. 5 mL (1 tsp.) grated fresh ginger
  6. 5 mL (1 tsp.) chopped garlic in a jar (or 1 garlic clove, finely chopped)
  7. 5 mL (1 tsp.) toasted sesame oil
  8. 5 mL (1 tsp.) spicy sauce (like Sriracha sauce)

Toppings

  1. 125 mL (½ cup) chopped peanuts
  2. 125 mL (½ cup) fresh Thai basil (or mint or cilantro), finely chopped (optional)
  3. 3 green onions, finely chopped
  4. 1 orange, cut in quarters

Directions

  1. Cook noodles in boiling water for 4 minutes (or 1 minute less than the time recommended on the package). Add shrimp and vegetables and continue cooking 1 minute more.

  2. In the meantime, mix vinaigrette ingredients together in a large serving bowl.

  3. Drain noodles, shrimp, and vegetables (don’t rinse) and add to bowl containing vinaigrette.

  4. Mix to coat ingredients well.

  5. Garnish with peanuts, basil, and green onions. To serve, squeeze an orange wedge onto each serving. Serve hot or warm.

Note

You will find Asian noodles (like Farkay) in the Asian products department.
You can also use rice vermicelli or any other Asian noodles.

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