Shrimp and noodle salad has an Oriental flair
Posted Jul 29, 2010 By Pat Trew
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Tweet ThisEMC Lifestyle - This colourful shrimp and ramen noodle salad will perk up appetites on even the hottest summer day. The combination of pink shrimp and fresh green broccoli florets on a bed of white curly white noodles appeals to the eye as well as to the taste buds.
With this recipe and a few ingredients on hand in the freezer and cupboard, you'll be able to impress unexpected visitors with a last-minute salad that looks like a gourmet creation.
Once you discover how quick and easy it is to prepare this salad, it's bound to become one of your summer favourites.
For the basic recipe, you'll need frozen, cooked shrimp in the freezer, sesame oil and packages of oriental-flavoured ramen noodles in the cupboard, and fresh broccoli.
For a more elaborate salad, you can add canned baby corn, sliced water chestnuts, diced sweet red bell pepper, and slivers of green onion.
SHRIMP AND NOODLE SALAD
16 large frozen, cooked shrimp
3 cups of broccoli florets
2 packages of oriental ramen noodles (chicken flavor is best for this dish)
1of the ramen seasoning packets
1 1/2 tsp. sesame oil
1/2 cup water
Optional Extra Ingredients
1can baby corn, drained and rinsed
1 can of sliced water chestnuts, drained and rinsed
1 tbsp. finely diced sweet red bell pepper
1 green onion, sliced on the diagonal
Set the frozen shrimp in a large bowl of cold water until they are thawed. Drain, then remove the shells and tails if these are still attached. Rinse the shrimp, and set them aside.
Remove the seasoning packages from the ramen noodles. Reserve one for this recipe, and set the other package aside for use in another dish.
Ramen noodles seem to come in one long continuous strand, so they need to be broken into shorter lengths for easier serving. If you find it difficult to do this with your hands, try this trick.
Leave the ramen noodles in the package, and break them into pieces with something solid like the edge of a heavy frying pan or a rolling pin.
In a saucepan, bring about 8 cups of water to a boil. Add the ramen noodles, and cook 2 1/2 minutes, stirring to separate them. The noodles should be firm, not soft.
Transfer the noodles to a sieve, and rinse with cold water until they are cool. Set aside.
In a measuring cup, prepare the salad dressing by combining one of the ramen seasoning packets, the sesame oil and the water.
In a large bowl, toss together the shrimp, broccoli and pasta. Add the optional extra ingredients if you are using them.
Pour the salad dressing over the pasta mixture, and toss gently so that all the ingredients are lightly coated.
Serves 4.
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