This cool Asian noodle salad contrasts
refreshingly with warm seared shrimp skewers. Look for bagged
mixed Asian greens in the produce section of your local supermarket.
Savory Asian Noodle &
California Walnut Salad
1/2 cup chopped California Walnuts, divided
6 cups water
6 ounces vermicelli rice noodles
1/2 cup and 3 tablespoons prepared fat-free Asian style salad
dressing, divided
1 pound medium shrimp, peeled and deveined (about 16)
salt and pepper to taste
1 red bell pepper, julienned
3/4 cup thinly sliced green onions (about 8 to10)
1 large cucumber, peeled and thinly sliced
3/4 cup bean sprouts
1 carrot, peeled and julienned or grated
1/3 cup chopped cilantro
2 teaspoons grated fresh ginger
1 head Boston lettuce
4 cups mixed Asian greens (i.e: mizuna, tat soi, red mustard,
napa cabbage)
Cilantro leaves for garnish(optional)
- On baking sheet, arrange walnuts in a
single layer. Place into a 350ºF oven. Toast until lightly
browned, about 5 to 7 minutes. Cool.
- Bring 6 cups of water to a boil. Add vermicelli
rice noodles and cook for 3 to 4 minutes. Drain well, cool slightly,
and toss with 1/2 cup dressing. Chill noodles in fridge.
- Season shrimp lightly with salt and pepper.
Thread shrimp on short bamboo skewers, allowing two per skewer.
Coat large non-stick skillet with cooking spray and place over
medium to high heat. Sear shrimp in pan until pink, about 3 minutes
per side. Brush shrimp with 2 tablespoons dressing. Set aside
to cool.
- In large bowl, toss chilled rice noodles
with bell pepper, green onions, cucumber, bean sprouts, carrot,
cilantro, ginger and half of the walnuts. Wash lettuce and divide
between 4 plates. Toss Asian greens with remaining tablespoon
of dressing and arrange on top of plated lettuce. Place rice
noodle salad over greens. Arrange 2 skewers of shrimp on each
salad and sprinkle remaining walnuts over salad. Garnish with
cilantro leaves.
Makes 4 servings
Recipe provided courtesy California Walnuts.
