Udon And Shrimp Salad Recipes

Steps:

• Combine the shrimp, 2 tablespoons peanut oil, garlic, ginger, and vinegar in a heavy-duty plastic zip-lock bag; seal bag and marinate mixture in the refrigerator for 1 hour.
• Cook noodles per package directions (do not overcook); drain noodles in a colander and rinse briefly under cold running water; shake the colander gently to drain; set noodles aside.
• Drain shrimp and discard the marinade.
• Warm the remaining 1 tablespoon peanut oil in a skillet over med-high heat.
• Add the marinated shrimp and stir/saute about 4 minutes or until opaque throughout.
• Transfer to a bowl; set aside.
• To make the dressing: in a small bowl, combine the garlic, lemon juice, vinegar, fish sauce, sugar, and pepper; whisk until the sugar is dissolved.
• Slowly whisk in the 1/2 cup peanut oil until an emulsion forms.
• Place the noodles in a large bowl; add the shrimp, cucumber, and green onions; pour the dressing over the mixture; toss gently but thoroughly.
• Serve at once, or cover and chill up to 8 hours.
• Garnish with cashews just before serving.

Steps:

• Remove udon noodles from outer bag. Pierce inner pouch several times and place on a microwave-safe plate. Cook in the microwave until tender, about 90 seconds.
• Transfer noodles to a large bowl. Mix in bean sprouts, onion, carrot, mushrooms, cilantro, and sesame seeds.
• Mix rice vinegar, soy sauce, olive oil, sesame oil, sugar, ginger, garlic, lime juice, white wine, sriracha sauce, and red pepper flakes together in a small bowl until sugar dissolves. Pour dressing over the noodle mixture in the bowl; toss to combine. Refrigerate until flavors combine, at least 4 hours.

Steps:

• Whisk chile, garlic, vinegar, soy sauce, vegetable oil, peanut butter, sesame oil, ginger, and 1 tsp. salt in a large bowl. Add snow peas and toss to combine.
• Cook udon in a large pot of boiling salted water according to package directions. Add shrimp 3 minutes before noodles are done and cook, stirring occasionally, until shrimp are pink and cooked through. Drain noodles and shrimp and add to dressing; stir vigorously to combine.
• Transfer noodle mixture to a serving bowl or platter. Top with peanuts and cilantro. Serve immediately or at room temperature.

Steps:

• In a wok, coat the bottom of the pan with olive oil, not too much. Add the contents of the udon flavoring packet and garlic powder. When the pan gets hot, add the shrimp, stirring around to cook and coat with the spices and oil. Cook about 1 minute then remove.
• Add the remainder of the ingredients and quickly stir fry. Do not over cook.
• Add the udon, only cooking till it comes to temperature. Return the shrimp to the wok and serve.
• The key is to not overcook this meal. You want to just heat the shrimp and the veggies should be crisp.
• Want more garlic flavor, go for it.