Here is a delicious and simple cold salad that is bursting with flavor. Feel free to substitute chicken for the shrimp or omit a protein all together to make it a veggie option.
For the dressing:
1 tbs. sesame oil
1 tbs. garlic oil
1 tbs. soy sauce
2 tbs. sweet chili sauce
1/3 cup smooth peanut butter
2 tbs. lime juice
For the salad:
1 lb. cooked shrimp
1 1/2 cups sugar snap peas
2 cups beansprouts
1 red pepper, deseeded and julienned
2 scallions, shedded
1 1/4 lb. cooked egg noodles
1/4 cup sesame seeds
1/4 cup chopped fresh cilantro
Serves 4
Whisk together the dressing ingredients and set aside.
Tip the shrimp, snap peas, beansprouts, red pepper, scallions and noodles into a large bowl. Pour over the dressing and toss well. Sprinkle with the sesame seeds and cilantro to serve.
Serves 8
Cooking with Nigella 