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Cold Asian Noodle Salad
...in your mind.
Cold Asian Noodle Salad

Cold Asian Noodle Salad

Ingredients

  • 4 ounces soba noodles
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon white granulated sugar
  • 1/2 tablespoon Sriracha
  • 1/2 cup carrots, julienned (matchstick size)
  • 1/2 cup sugar snap peas sliced diagonally
  • 1/4 cup radish sliced thin in half circles
  • 1 stalk celery, thinly sliced
  • 1/4 cup English cucumbers sliced thin in half circles
  • 1 tablespoon neutral oil (like avocado)
  • 10 peeled, deveined tail-on shrimp (I used 16/20’s in this recipe)
  • Kosher salt
  • Sesame seeds
  • Thinly sliced green onions and chopped cilantro for garnish

Directions

  1. Cook noodles according to package directions - do not overcook, drain, rinse well with cold water, drain again and transfer to a bowl
  2. While noodles are cooking, in a small bowl combine vinegar, soy, sesame oil, sugar and sriracha - stir well and set aside
  3. To the noodles add carrots, peas, radishes, celery and cucumber - mix and add a little sauce (adding more sauce as needed)
  4. Heat a pan over medium/high, add oil and justvwhen it’s about to smoke add the shrimp and cook about 1 minute - season with Kosher salt, add splash of 1/2 tablespoon soy and 1 tablespoon Sriracha; mix well and cook until done, remove shrimp from heat
  5. Place the noodles/vegetables on serving plate, top with shrimp and garnish with green onions, cilantro and sesame seeds
Cold Asian Noodle Salad

Cold Asian Noodle Salad

Ingredients

  • 4 ounces soba noodles
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon white granulated sugar
  • 1/2 tablespoon Sriracha
  • 1/2 cup carrots, julienned (matchstick size)
  • 1/2 cup sugar snap peas sliced diagonally
  • 1/4 cup radish sliced thin in half circles
  • 1 stalk celery, thinly sliced
  • 1/4 cup English cucumbers sliced thin in half circles
  • 1 tablespoon neutral oil (like avocado)
  • 10 peeled, deveined tail-on shrimp (I used 16/20’s in this recipe)
  • Kosher salt
  • Sesame seeds
  • Thinly sliced green onions and chopped cilantro for garnish

Directions

  1. Cook noodles according to package directions - do not overcook, drain, rinse well with cold water, drain again and transfer to a bowl
  2. While noodles are cooking, in a small bowl combine vinegar, soy, sesame oil, sugar and sriracha - stir well and set aside
  3. To the noodles add carrots, peas, radishes, celery and cucumber - mix and add a little sauce (adding more sauce as needed)
  4. Heat a pan over medium/high, add oil and justvwhen it’s about to smoke add the shrimp and cook about 1 minute - season with Kosher salt, add splash of 1/2 tablespoon soy and 1 tablespoon Sriracha; mix well and cook until done, remove shrimp from heat
  5. Place the noodles/vegetables on serving plate, top with shrimp and garnish with green onions, cilantro and sesame seeds