Saturday, January 29, 2011

Asian Noodle Salad... with Shrimp!

(Original recipe for Easy Asian Noodle Salad from Kraft)

This salad makes a delicious side dish to any meal. However, I make slight variations and add in some shrimp to make it stand alone as a main dish. As a meal, this will serve about 4-6 individuals (depending on how hungry your friends are). I usually use whole wheat thin spaghetti to make this scrumptious dish as guilt-free as possible. My husband usually skips the lettuce and just slurps up the delicious noodles, veggies, & shrimp . As far as wine pairing, this dish would do well with most light whites, including Sauvignon Blanc, Riesling, and Soave.

What you need:
2 lbs Frozen shrimp, shell split & deveined, 31-40 ct
3 tbsp Soy Sauce
1 tbsp chopped fresh cilantro
Sprinkle of crushed red pepper flakes, optional
Salt & pepper, to taste
8 oz. whole wheat thin spaghetti, cooked, drained and cooled
2 cups  diagonally cut snow peas
1 can (11 oz.) mandarin oranges, drained
1 medium  red pepper, thinly sliced
1/3 cup thinly sliced red onion
1 cup  Kraft Light Asian Toasted Sesame Dressing
1 head Romaine Lettuce or 1/2 head Iceberg lettuce

What you do with it:
1. Toss spaghetti with peas, oranges, peppers, onions and dressing. Cover and refrigerate.
2. Thaw shrimp according to package directions, remove shells & tails. Once thawed, combine shrimp, soy sauce, and cilantro in saute pan or wok coated with cooking spray. Cook, stirring occasionally, until shrimp is opaque and slightly pink. Season with salt, pepper, and crushed red pepper flakes, if desired. Remove from heat.
3. Serve about 3/4 cup spaghetti & veggies over 1 cup lettuce and top with 8-12 shrimp.


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