Udon And Shrimp Salad

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 lb large shrimp, shelled and deveined
• 3 tablespoons peanut oil
• 2 garlic cloves, minced
• 2 teaspoons peeled grated fresh ginger
• 1 tablespoon rice wine vinegar
• 8 ounces udon noodles
• 1/2 english cucumber, peeled, seeded, and cut into 1/4-inch dice
• 3 green onions, including tender green tops, thinly sliced
• 1/2 cup chopped cashews
• 2 garlic cloves, minced
• 2 tablespoons fresh lemon juice
• 2 tablespoons rice wine vinegar
• 2 tablespoons asian fish sauce
• 1 tablespoon sugar
• 1/4 teaspoon fresh ground black pepper
• 1/2 cup peanut oil

Recipe

• 1 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.
• 2 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.
• 3 drain shrimp and discard the marinade.
• 4 warm the remaining 1 tablespoon peanut oil in a skillet over med-high heat.
• 5 add the marinated shrimp and stir/saute about 4 minutes or until opaque throughout.
• 6 transfer to a bowl; set aside.
• 7 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.
• 8 slowly whisk in the 1/2 cup peanut oil until an emulsion forms.
• 9 place the noodles in a large bowl; add the shrimp, cucumber, and green onions; pour the dressing over the mixture; toss gently but thoroughly.
• 10 serve at once, or cover and chill up to 8 hours.
• 11 garnish with cashews just before serving.