How to Make Asian Shrimp and Noodle Salad Asian Cooking Recipe Cuisine

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Asia Shrimp and Noodle Salad


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.
Recipe makes for 4 Servings

 3 oz uncooked rice stick noodles

 3 tablespoons lime juice

 1½ teaspoons fish sauce

 4½ teaspoons creamy peanut butter

 2 teaspoons sugar

 2 teaspoons grated gingerroot

 2 teaspoons reduced-sodium soy sauce

 2 teaspoons dark sesame oil

 2 cloves garlic, finely chopped

 5 cups thinly sliced Chinese (napa) cabbage

 ¾ lb cooked deveined peeled large shrimp

 1½ cups fresh snow pea pods, strings removed, cut diagonally in half

 Thinly sliced green onions, if desired

 Chopped fresh cilantro, if desired


Directions:

 Cook noodles in boiling water 2 to 3 minutes; drain and rinse with cold water. Drain well.

 Meanwhile, in small bowl, stir lime juice, fish sauce, peanut butter, sugar, gingerroot, soy sauce, oil and garlic with whisk until smooth; set aside.

 In large bowl, stir together noodles, cabbage, shrimp and pea pods. Add dressing; toss well. 
Sprinkle individual servings with onions and cilantro.

Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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