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Gallery Pepper-Shrimp-and-Noodle Salad with Crunchy Spring Vegetables Credit: Gentl and Hyers Recipe Summary prep: 40 mins total: 55 mins Servings: 4
Ingredients Ingredient Checklist 2 tablespoons smooth natural peanut butter 2 tablespoons unseasoned rice vinegar 2 tablespoons reduced-sodium soy sauce or tamari 1 tablespoon pure maple syrup 1 teaspoon grated fresh ginger 1 teaspoon hot sesame oil 1/2 cup vegetable oil 10 ounces wheat noodles, such as fresh or dry ramen, or thin spaghetti 1/4 cup very thinly sliced garlic (from 10 to 12 cloves) Kosher salt and freshly ground pepper 12 ounces large shrimp, peeled and deveined 1 cup julienned English cucumber 1 cup julienned watermelon radishes or green radishes, or a combination Fresh mint and cilantro leaves, for serving
Cook’s Notes Use a mandoline to get very thin, even slices of garlic.
Gallery Pepper-Shrimp-and-Noodle Salad with Crunchy Spring Vegetables Credit: Gentl and Hyers
Recipe Summary prep: 40 mins total: 55 mins Servings: 4
Gallery
Pepper-Shrimp-and-Noodle Salad with Crunchy Spring Vegetables Credit: Gentl and Hyers
Pepper-Shrimp-and-Noodle Salad with Crunchy Spring Vegetables
Credit: Gentl and Hyers
Pepper-Shrimp-and-Noodle Salad with Crunchy Spring Vegetables
Recipe Summary prep: 40 mins total: 55 mins Servings: 4
Recipe Summary
prep: 40 mins total: 55 mins
Servings: 4
prep: 40 mins
total: 55 mins
prep:
40 mins
total:
55 mins
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons smooth natural peanut butter 2 tablespoons unseasoned rice vinegar 2 tablespoons reduced-sodium soy sauce or tamari 1 tablespoon pure maple syrup 1 teaspoon grated fresh ginger 1 teaspoon hot sesame oil 1/2 cup vegetable oil 10 ounces wheat noodles, such as fresh or dry ramen, or thin spaghetti 1/4 cup very thinly sliced garlic (from 10 to 12 cloves) Kosher salt and freshly ground pepper 12 ounces large shrimp, peeled and deveined 1 cup julienned English cucumber 1 cup julienned watermelon radishes or green radishes, or a combination Fresh mint and cilantro leaves, for serving
Directions
In a bowl, whisk together peanut butter, vinegar, soy sauce, maple syrup, ginger, and 2 teaspoons water. Whisk in sesame oil and 2 tablespoons vegetable oil to combine. Meanwhile, cook noodles in a pot of boiling water according to package instructions. Drain; rinse under cold water. Toss with half of dressing.
Combine remaining 6 tablespoons vegetable oil with garlic in a nonstick skillet. Cook over medium-low heat, swirling pan occasionally, until garlic is crisp and golden, 6 to 8 minutes. Transfer with a slotted spoon to paper towels; season with salt.
Return skillet to medium-high heat. Pat shrimp dry; season lightly with salt and generously with pepper. Add to skillet and cook, turning once, until pink and cooked through, 2 to 3 minutes total. Transfer to paper towels.
Divide noodles among bowls. Top with cucumber, radishes, herbs, shrimp, and garlic chips. Serve, with remaining dressing alongside.
Cook’s Notes Use a mandoline to get very thin, even slices of garlic.
Cook’s Notes
Use a mandoline to get very thin, even slices of garlic.
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All Reviews for Pepper-Shrimp-and-Noodle Salad with Crunchy Spring Vegetables
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
