Spicy Sesame Shrimp & Noodle Salad Recipe

5 1 1
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Spicy Sesame Shrimp & Noodle Salad Recipe

Read Reviews
5 1 1
Publisher Photo
One of our favorite Korean dishes has always been a Korean Cold Sesame Noodles that my Mom made for us. It was supposed to be served at room temperature, but I like it warm. The shrimp-noodle salad recipe was a result of memories of my Mom's Korean background, and my love of fresh vegetables, packed full of flavor. The gochujang (hot chili paste) is a more savory kind of heat, that really blends beautifully with sesame, soy sauce and garlic. —Karen Bowlden, Boise, Idaho
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 6 ounces uncooked multigrain spaghetti
  • SAUCE:
  • 3 tablespoons sesame seeds, toasted
  • 3 tablespoons sesame oil
  • 3 tablespoons reduced-sodium soy sauce
  • 6 garlic cloves, minced
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon Sriracha Asian hot chili sauce or 1-1/2 teaspoons hot pepper sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • SHRIMP & VEGETABLES:
  • 2 teaspoons canola oil
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 1-1/2 cups coleslaw mix
  • 3/4 cup julienned carrots
  • 1 celery rib, thinly sliced
  • 1 small sweet red pepper, julienned
  • 1/2 cup sliced water chestnuts
  • 2 green onions, chopped

Directions

Cook spaghetti according to package directions. In a small bowl, mix the sauce ingredients.
In a large skillet, heat oil over medium-high heat. Add shrimp; stir-fry 2-3 minutes or until shrimp turn pink. Remove from pan.
Add sauce mixture to same pan; bring just to a boil. Reduce heat; simmer, uncovered, 2 minutes longer.
Drain spaghetti; add to pan. Toss to combine with sauce. Return shrimp to pan and add vegetables; cook and toss over medium-low heat until vegetables begin to wilt, about 4 minutes. Yield: 4 servings.
Originally published as Spicy Sesame Shrimp & Noodle Salad in Taste of Home Recipes Across America 2013, p405

  • 6 ounces uncooked multigrain spaghetti
  • SAUCE:
  • 3 tablespoons sesame seeds, toasted
  • 3 tablespoons sesame oil
  • 3 tablespoons reduced-sodium soy sauce
  • 6 garlic cloves, minced
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon Sriracha Asian hot chili sauce or 1-1/2 teaspoons hot pepper sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • SHRIMP & VEGETABLES:
  • 2 teaspoons canola oil
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 1-1/2 cups coleslaw mix
  • 3/4 cup julienned carrots
  • 1 celery rib, thinly sliced
  • 1 small sweet red pepper, julienned
  • 1/2 cup sliced water chestnuts
  • 2 green onions, chopped
  1. Cook spaghetti according to package directions. In a small bowl, mix the sauce ingredients.
  2. In a large skillet, heat oil over medium-high heat. Add shrimp; stir-fry 2-3 minutes or until shrimp turn pink. Remove from pan.
  3. Add sauce mixture to same pan; bring just to a boil. Reduce heat; simmer, uncovered, 2 minutes longer.
  4. Drain spaghetti; add to pan. Toss to combine with sauce. Return shrimp to pan and add vegetables; cook and toss over medium-low heat until vegetables begin to wilt, about 4 minutes. Yield: 4 servings.
Originally published as Spicy Sesame Shrimp & Noodle Salad in Taste of Home Recipes Across America 2013, p405

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toolbarsco User ID: 6725667 184318
Reviewed Mar. 26, 2014

"This dish is excellent--I used sriracha hot sauce and the amount of heat was just right. This will be my new go to Asian noodle recipe! The Taste of Home Across America cookbook (which is where this recipe was printed) has a lot of other really good recipes."

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