This Asian Noodle Salad has an amazing miso ginger dressing and the pan seared shrimp, crisp vegetables and fresh, bright herbs make this just cooked noodle salad a meal.
In a stock pot bring 8 cups of water to a boil with a tablespoon of kosher salt.
Cook the noodles per package directions. Drain and rinse. Place in a bowl and toss with tablespoon of oil. Cover and refrigerate to cool.
Remove the shell and tail from the shrimp. Rinse and pat dry. Season with pinch of kosher salt and red pepper flakes. In a sauté pan over medium heat melt the butter and quickly pan sear the shrimp until pink and cooked through. Set aside.
In a bowl mix together the dressing ingredients and set aside.
Assemble the salad in a large bowl. Add the cleaned, chopped spinach, cold noodles, cooled shrimp, carrot, bell pepper, white parts of the green onion, and herbs. Pour the dressing over and toss to coat.
Serve with chopped green onions, almonds and sesame seeds on top and cut limes on the side to squeeze on top.
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Notes
Either use 8 ounces of fresh noodles like ramen or Shanghai or your favorite OR two 4 ounce packages of dried ramen noodles. Save flavor packet for other use.