Asian Noodle Salad with Shrimp and Snow Peas

1 pound Chinese-style noodles or favorite pasta

1 tablespoon vegetable oil


¼ cup vegetable oil

2 teaspoons dark sesame oil

¼ cup rice wine vinegar

1 teaspoon Asian-style chili paste (optional)

1 tablespoon fresh lime juice

1 tablespoon honey

2 garlic cloves, minced

1½ teaspoons peeled, grated fresh ginger

1 tablespoon finely chopped fresh basil

3 tablespoons finely chopped fresh mint


1 pound cooked medium shrimp, cut into bite-size pieces

2 medium carrots, peeled and shredded

1 cup bean sprouts

⅛ pound snow peas, cleaned, stems removed, sliced lengthwise into strips


3 scallions, white and green parts, thinly sliced

Lime wedges

Sprigs of fresh mint

Cook the noodles in a large pot of boiling water over medium-high heat for about 7 minutes, or until barely tender and still firm.

Drain the noodles immediately and rinse them with cold water until cooled. Drain them well, place in a large bowl and toss with the vegetable oil so they don't stick together.

In a small bowl, combine the dressing ingredients and whisk to blend well. Pour dressing over noodles and toss to coat.

Add the shrimp, carrots, bean sprouts and snow peas, and toss again. Taste for seasoning. Cover and refrigerate.

To serve, arrange noodles in a serving bowl or in individual shallow bowls. Garnish with scallions, lime wedges and sprigs of mint. Serve chilled.

Helpful tips

Cooking pasta for a chilled salad requires a few tricks to make sure that the pasta doesn't stick together. If using fresh noodles, remember they cook much faster than dried. Cook the pasta in boiling water, making sure to separate the noodles while cooking, using tongs or chopsticks. Make sure to check and pull the pasta out of the water when it is still slightly al dente. It will continue to cook.

Drain the pasta and rinse with cool water to make sure the noodles don't stick together. Then coat with vegetable oil to keep the noodles from sticking.

If using more fragile noodles, gently mix with dressing.

This can be made up to one day ahead, covered and refrigerated.

Substitute cooked chicken, crabmeat or tofu for the shrimp.

Serves 4 to 6

Diane Rossen Worthington. Distributed by Tribune Content Agency, Llc.

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