Asian-Style Shrimp And Noodle Salad Recipe

About this recipe

This refreshing no-bake shrimp and noodle salad combines crisp vegetables, tender shrimp, and a tangy dressing for a quick and satisfying pescatarian dinner. Perfect for solution seekers looking for a flavorful and easy meal.

Ingredients

• 200G Picard - Breaded Shrimp
• 2 X 150G Amoy Straight To Wok Singapore Noodles
• - Celery
• 395G Heinz Mayonnaise 395g
• - Sunita Lemon Juice Organic
• 1 Unit Organic Cabbage White 1 Unit
• 450 G English Cucumber 450-550g
• Bunch Spring Onion (Bunch)
• 150 Ml Artisan Soy Sauce - Kioke Damashii 3 Yr Old, 150Ml
• 50 g Dry Ginger | Sukku | Sonth | Chukku | Sonti | Onashunti Powder 50G

Instructions

1. 1. Cook 1 cup of noodles according to package instructions, then drain and rinse under cold water. Set aside.
2. 2. In a large mixing bowl, combine 2 cups of cooked shrimp, 1/4 cup of chopped cabbage, 1/4 cup of chopped celery, 1/4 cup of sliced green onions, and 1/4 cup of chopped cucumber.
3. 3. In a small bowl, whisk together 3/4 cup of mayonnaise, 1 tablespoon of lemon juice, 1 tablespoon of soy sauce, and 1/4 teaspoon of ginger powder until smooth.
4. 4. Pour the dressing over the shrimp and vegetable mixture, then add the cooked noodles. Toss everything together until evenly coated.
5. 5. Cover the bowl and chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
6. 6. Serve the salad cold as a light and refreshing dinner.