Noodle’s Salad with Shrimps and Ginger
Servings: 8 People
Ingredients
- 450 g Udon Noodles
- 1 Kg Shrimps , 16/20 size, peeled and deveined
- 1 medium Cabbage , finely grated
- 1 Green Bell Pepper , julienned
- 1 Red Bell Pepper , julienned
- 2 Carrots , shredded
- 1 inch fresh Ginger , julienned
- 5 Scallions , thinly Sliced
- 1 tbsp Roasted Chili flakes in oil
- 2 tbsp EVOO , Extra Virgin Olive Oil
- 1 tbsp White Sesame Seeds
- 1 tbsp Black Sesame Seeds
- 1 tbsp Sea Salt
For the Sauce:
- 1 inch fresh Ginger , grated
- 1 tsp Roasted Garlic Paste , optional
- 3 tbsp Tahini
- 4 tbsp Soy Sauce
- 3 tbsp Lime Juice
- 6 tbsp Rice Vinegar
- 2 tbsp Sesame Oil
- 1 tbsp Fish Sauce
- 4 tbsp Honey
Instructions
- Mix well all sauce ingredients in a bowl and refrigerate for 1 hour for the flavours to come together.
- In a medium pot on high heat bring water to boil, add the salt and cook the noodles al-dente. Immediately strain the noodles and rinse them under cold running water. To prevent sticking, toss them with 1 tbsp of olive oil. Keep aside.
- Put your wok on high heat, add the roasted chili flakes and 1 tbsp of olive oil and let it come to smoking heat. Add the shrimps and stir-fry for about 3’.
- Add 5 tbsp of the sauce along with the peppers, carrots, ginger and mix for 30”.
- Next add the noodles along with 5 tbsp of the sauce and mix well. Turn off the heat and add the cabbage and again mix well. Add more sauce if needed, add the white sesame seeds and half the black seeds along with the scallions and mix well. Serve and sprinkle with more of the black seeds.