+
0 (0)

Category: Salads

Japanese Shrimp and Noodle Salad

Japanese Shrimp and Noodle Salad
Robert Gauthier / Los Angeles Times

A salad like this could be a lot heavier, but I've kept it light by using a small amount of oil in the dressing and noodles that aren't deep-fried. The crisp lettuce and fresh vegetables add texture, while cooked shrimp ... Read more

Total time: 30 minutes | Serves 4
  • 1 tablespoon sesame seeds
  • 2 teaspoons sesame oil, divided
  • 1/4 cup water
  • 2 (5.6-ounce) packets fresh yakisoba noodles
  • 1/2 head iceberg lettuce
  • 1/2 Japanese cucumber, peeled, cut in half lengthwise and sliced
  • 1 stalk celery, cut into 1/2-inch slices
  • 1 carrot, shredded
  • 1 cup pea pods cut lengthwise into strips
  • 1 tomato, cut into thin slices, then in halves
  • 1/2 pound cooked shrimp, peeled
  • 1/4 cup rice vinegar
  • 2 tablespoons mirin
  • 2 teaspoons soy sauce
  • 1/4 teaspoon wasabi paste, or to taste
  • 3 cloves garlic, minced
  • 2 teaspoons minced ginger root
  • Salt
  • Cracked pepper

Step 1Toast the sesame seeds in a small nonstick skillet until lightly browned, about 1 minute, watching carefully so they don't burn. Remove them from the skillet, placing on a paper towel to cool.

Step 2Heat 1 teaspoon of sesame oil and the water in a skillet to a simmer. Add the noodles (discard the seasoning packets) and cover loosely to steam the noodles, about 1 minute. Uncover and stir the noodles, spreading them around the pan until they have separated and are heated through, 2 to 3 minutes. Set aside and let cool.

Step 3Tear the lettuce into bite-size pieces to measure 4 cups and place in a large bowl. Stir in the cucumber, celery, carrot, pea pods and tomato. Toss in the noodles, shrimp and sesame seeds.

Step 4For the salad dressing, combine the rice vinegar, the remaining 1 teaspoon of sesame oil, mirin, soy sauce, wasabi, garlic and ginger.

Step 5Pour over the greens and noodles and toss to coat evenly. Sprinkle the salad with salt and pepper to taste.

Each serving.
232 calories; 967 mg sodium; 111 mg cholesterol; 4 grams fat; 1 gram saturated fat; 31 grams carbohydrates; 19 grams protein; 3.21 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Salads
Celery salad with pig ear, bacon and walnuts
Brussels sprout salad with mustard vinaigrette
Asparagus Salad With Carrots and Shiitake Mushrooms
Lake Elsinore Smokehouse Tennessee Coleslaw