Udon And Shrimp Salad

1. 1

   Combine the shrimp, 2 tablespoons peanut oil, garlic, ginger, and vinegar in a heavy-duty plastic zip-lock bag; seal bag and marinate mixture in the refrigerator for 1 hour.

2. 2

   Cook noodles per package directions (do not overcook); drain noodles in a colander and rinse briefly under cold running water; shake the colander gently to drain; set noodles aside.

3. 3

   Drain shrimp and discard the marinade.

4. 4

   Warm the remaining 1 tablespoon peanut oil in a skillet over med-high heat.

5. 5

   Add the marinated shrimp and stir/saute about 4 minutes or until opaque throughout.

6. 6

   Transfer to a bowl; set aside.

7. 7

   To make the dressing: in a small bowl, combine the garlic, lemon juice, vinegar, fish sauce, sugar, and pepper; whisk until the sugar is dissolved.

8. 8

   Slowly whisk in the 1/2 cup peanut oil until an emulsion forms.

9. 9

   Place the noodles in a large bowl; add the shrimp, cucumber, and green onions; pour the dressing over the mixture; toss gently but thoroughly.

10. 10

    Serve at once, or cover and chill up to 8 hours.

11. 11

    Garnish with cashews just before serving.

* Per serving · 4 servings · Values may vary.