Wednesday, September 22, 2010

Made it! Chilled Noodle Salad

I made a variation of the Chilled Udon Noodle and Shrimp Salad yesterday night for dinner. It was absolutely delicious! I added some peanut butter to the dressing since I was in the mood for a creamier sauce. It was a really nice addition. I didn't use the tamarind paste or the hot pepper, but those were optional extras in my opinion. I only pickled the cucumbers and radishes for about an hour and I thought they turned out really well. Instead of shrimp, I pan-fried some steak and then thinly sliced it for placement over the top of the salad. I also changed my veggies a bit too and used raw tomatoes and carrots. I garnished with cilantro, mint, thai basil, toasted salted peanuts, and toasted coconut (just because I had some leftovers from another meal). The best part of this dish is that you can prepare most of it in advance (all the chilled components) and then within a matter of minutes (or however long it takes to grill steak or saute shrimp), you have a really satisfying meal.


  1. Looks tasty :) I like the addition of the coconut flakes.

  2. This looks like a winner--I think I will use a version of this for the potluck. Thanks Lisa!