Shrimp & Noodle Salad with Ginger Dressing

by Jana Harvey on April 13, 2011

A spicy and aromatic dish to pair perfectly with our Napa Old Vine Riesling.

7 oz. dried udon noodles or fettuccine
(fettuccine broken in half)
12 oz. shredded coleslaw mix
2 scallions, white and green parts, thinly sliced
1 cup cilantro leaves
3/4 lb cooked, medium shrimp, halved lengthwise
1/4 cup teriyaki sauce
2 tbsp. finely grated, fresh ginger
1/2 tsp. Chinese chile-garlic sauce
1/4 cup, plus 2 tbsp, vegetable oil
Lime wedges for serving

1. Bring a medium saucepan of salted water to a boil. Add the noodles and cook as directed or al dente. Drain and rinse under cold running water.  Pat dry and transfer to a large bowl.  Combine the coleslaw mix, scallions, cilantro and shrimp with the noodles.

2. In a blender or food processor, combine the teriyaki suace with the ginger and chile-garlic sauce and puree until smooth.  With the machine on, slowly add the vegetable oil in a thin stream and puree until the dressing is emulisified. Season lightly with salt to taste.  Add the dressing to the bowl with the udon noodles and toss well. Serve the noodle salad with lime wedges on the side.


The dressed salad can be refrigerated overnight.  Add the shrimp just before serving.

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