cold asian noodle salad

I married into a GIANT Indonesian family and through time it has greatly influenced the food that I eat and cook. I LOVE and often crave simple Asian flavors that include the use of yummy herbs and spices.

One of my favorite fresh and simple dishes is a cold shrimp and noodle salad loaded with TONS of flavor.

I start by preparing cellophane bean thread noodles.

Cellophane noodles are a transparent noodle typically made from mung bean starch and while they have no taste, they are perfect for absorbing flavor.

The noodles need to be soaked in warm water until they are soft.

I boil them for about 30 seconds- YEP- that quick!

Drain and then I like to cut the noodles so they are shorter and easier to eat!

Next I prepare the shrimp. I used cooked shrimp that I peppered and salted

and grilled quickly in my trusty grill pan.

Next I gathered and prepped all of my favorite herbs and vegis- starting with bean sprouts,

mint

cilantro

thai basil

carrots

and green onions.

just about any favorite vegetables will work.

Last, I prepare a simple dressing with sesame seed oil, lime juice,

honey,

soy sauce,

and sambal (chili paste).

(there are a number of different ways to make dressing with different flavors- ginger, fish sauce, peanuts, etc.)

Last, I mix the noodles, shrimp, herbs, vegis and the dressing and I toss everything together.

I like to serve the salad cold so I move it to the fridge to chill.

I transfer the salad to a serving bowl

and dish myself up a pretty little bowl and eat and eat and eat!