Indonesian Noodles and Shrimp

This is a lovely chilled salad for a warm summer day.  I already posted one of my favorite Asian salads a while back here: Cold Chinese Noodles with Chicken.  Both salads are very good, but also rather different from each other (in a nice way).


1 pound angel hair pasta, cooked

3 scallions, sliced

snow peas or sugar snap peas (as many or as little as you like)

1 red bell pepper, cut into julienne strips

1 yellow bell pepper, cut into julienne strips

1 jar baby corn, drained and cut int quarters

water chestnuts and bamboo shoots if desired (yuck)

1/2 cup cilantro, chopped

1.5 lbs. shrimp, cooked

1/2 cup salted peanuts

2 cups (scant) mayo

1/2 cup soy sauce

1/8 cup sesame oil

hot chili oil to taste

1. Combine all ingredients through peanuts in a large bowl.

2. Whisk together rest of ingredients in a small bowl to make dressing.

3. Toss dressing with salad to combine thoroughly.  Chill for several hours before serving.

Note: This recipe is already the halved version, but I needed to have halved it again.  It feeds an army.


2 responses

  1. This looks really good. Do you taste a lot of the mayo? I’m thinking that if I made it I might sub some of the mayo with yogurt and maybe sour cream. Like you and coconut milk, I have this thing about anything that tastes too much of mayo.

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