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Chilled Sesame Noodle Thai Shrimp Salad

Created by Kchurchill5 on November 8, 2011

1/4 teaspoon kosher salt
1/8 teaspoon pepper
DRESSING
2 teaspoons oil (vegetable oil)
2 teaspoons dark or toasted sesame oil
4 tablespoons soy sauce
3/4 cup chicken broth
4 tablespoons lime juice
2 tablespoons fresh ginger
2 tablespoons garlic, minced
4 teaspoons sugar
1 1/4 cup fresh cilantro, finely chopped (a cup add to the sauce; 1/4 for a garnish)
1 teaspoon red pepper flakes

Step 1: Shrimp ... In a large ziplock bag, add the olive oil, lime zest and juice, salt, pepper, and shrimp. Toss well to combine. This can also be done in a small bowl. Seal or cover well and marinate 1-2 hours. NO longer.
Step 2: Sauce ... Add all the ingredients to a blender (except 1/4 cup cilantro) and pulse a few times until well combined.
Step 3: Noodles ... Cook the noodles in salted water according to package directions. Drain and transfer to a medium size bowl along with the red pepper, 1/3 cup of the radishes, onion and the sauce.
Step 4: Shrimp ... As the noodles cook - prepare the shrimp. In a small saute pan (non-stick preferred), add the shrimp and cook on medium high to high heat until the shrimp begin to curl and turn pink. They only take a couple of minutes. Once they start to curl, remove immediately and set to the side to let cool.
Step 5: Finish ... Add the cooled shrimp to the salad, season with salt and pepper and toss.
Step 6: Serve ... Plate and garnish with the remaining radishes, cilantro and lime wedges. ENJOY!