Szechuan Shrimp Noodle Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a terrific hot weather salad or side dish with your favorite Chinese main dish. Beef or chicken can be substituted also. Enjoy! Ingredients:
1/2 lb egg noodles (thin chinese style, or linguini in a pinch) |
4 ounces shrimp (small, pre-cooked) |
4 ounces snow peas (sliced diagonally) |
1/2 lb bean sprouts |
1 carrot (cut into matchstick size pieces) |
1 egg |
5 tablespoons soy sauce |
1/2 tablespoon hot pepper sesame oil |
1 1/2 teaspoons sugar |
1/2 tablespoon sesame oil |
1 tablespoon black vinegar |
2 tablespoons rice vinegar |
3 green onions (minced) |
1 tablespoon gingerroot (grated) |
Directions:
1. Boil noodles in water for about 10 minutes. Rinse, add 1 tablespoons oil (to avoid sticking). Set aside to cool thoroughly.
2. To 2 cups of boiling water, immerse snow peas, sprouts and carrots. Cook for 1 minute.
3. Rinse vegetables immediately in cold water. Place in refrigerator to cool.
4. Pour beaten egg in a small oiled skillet. Roll the egg to cover the bottom of pan. Cook, then shred into slices.
5. Place noodles, shrimp, cooled vegetables and shredded egg into a bowl. Toss with prepared sauce and toss lightly before serving.
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