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Spicy Sesame Shrimp & Noodle Salad

Total Time

Prep: 20 min. Cook: 15 min.


4 servings

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


  • 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 chili sauce or 1-1/2 teaspoons hot pepper sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 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.

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