Spicy Noodle Salad with Peanut Shrimp

 

Asparagus is in season right now and that is my first indicator that we are soon to hit the mother load in the world of veggies! I may have used these beautiful green spears in almost all my meals this week. In fact we just had asparagus oven roasted in the same spicy dressing as the noodle salad. Mitch said it was his "favorite way" to do asparagus! Funny seeing how he didn't cook them...

What I thought I'd do is give you the recipes for the salad dressing and shrimp and then you can truly make this your own creation. I used vermicelli noodles but you can use any stringy noodle and vegetables that you like.

You can also prepare the dressing up to a week in advance -in fact the flavor will improve with time.

This comes from a Calgary (Woodbine) classic: Best of Bridge. The best of the best volume 1.

Dressing

• 1/3 cup soy sauce
• 1/4 cup white wine vinegar
• 1/4 cup vegetable oil
• 2 Tbsp chili sauce
• 2 Tbsp brown sugar
• 2 Tbsp Sesame oil
• 1" chunk of ginger peeled and minced
• 4 cloves of garlic minced
• 2 Tsp chili flakes
• Freshly ground black pepper

For convenience use a mason jar or some type of  container with a tight fitting lid. This way you only use one dish to make and store the dressing. Combine all ingredients into jar and secure lid and refrigerate. Shake well before using.

Once you have your noodles cooked and veggies of choice chopped place in large bowl. Add dressing and toss salad thoroughly.

Peanut Sauce

• 1/2 cup peanut butter ( I used chunky)
• 1/2 cup chicken/veg stock (or water)
• 2 Tbsp of spicy noodle dressing from above recipe or just soy sauce*
• 2 Tsp of Sriracha chili sauce or other hot sauce (you can omit this if you don't like it too spicy)

*if you just use soy sauce and not the dressing I would add a clove of garlic to the peanut sauce.

Combine all ingredients in a small saucepan over med-high heat. I find using a whisk works best to incorporate all the ingredients together. Reduce heat to low and simmer for 5 mins.

Meanwhile cook shrimp or choice of protein accordingly. Cover with peanut sauce to coat completely. Place on  top of salad before serving.