TERIYAKI SHRIMP SALAD

By shygirl

WITH THE HELP OF RAMEN NOODLES, THIS COMPLETE DINNER, FILLED WITH PLUMP SHRIMP AND FRESH VEGGIES IN SESAME-TERIYAKI DRESSING CAN BE READY IN 30 MINUTES

Ingredients

• 2 PKGS. 3 0Z EACH ANY FLAVOR RAMEN NOODLES
• HOT TAP WATER
• 5 TBS. SESAME OIL
• 5 TBS. RICE VINEGAR
• 1/4 TERIYAKI SAUCE
• 1 1/4 #'S EXTRA LARGE SHRIMP, PEELED, DEVEINED
• 2 CLOVES GARLIC MINCED
• 8 OZ. SNOW PEAS ABOUT 4 CUPS
• 1 CAN (14 OZ0 whole baby corn, rinsed and drained
• 4 RADISHES CUT INTO WEDGES ABOUT 1/2 CUP
• 2 SCALLIONS, FINELY CHOPPED ABOUT 1/2 CUP

Details

Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

DISCARD FLAVORING PACKETS FROM PACKAGES OF RAMEN NOODLES OR SAVE FOR ANOTHER USE. IN LARGE BOWL, COMBINE RAMEN NOODLES WITH ENOUGH HOT WATER TO COVER, LET STAND UNTIL SOFTENED ABOUT 10 MINUTES. DRAIN AND LET COOL.

MEANWHILE, IN LARGE BOWL, WHISK TOGETHER SESAME OIL, VINEGAR AND TERIYAKI SAUCE: RESERVE. COAT LARGE NONSTICK SKILLET WITH COOKING SPRAY: HEAT OVER MEDIUM-HIGH HEAT. ADD SHRIMP WITH GARLIC, COOK, STIRRING UNTIL SHRIMP ARE OPAQUE, 4-5 MINUTES REMOVE FROM SKILLET.

IN SAME SKILLET COOK SNOW PEAS, STIRRING OCCASIONALLY UNTIL JUST TENDER, 3 MINUTES. ADD NOODLES, SHRIMP, SNOW PEAS, BABY CORN, RADISHES AND SCALLIONS TO SESAME DRESSING UN BOWL, TOSS UNTIL WELL COATED. TRANSFER TO SERVING PLATTER AND SERVE IMMEDIATELY.