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).
INDONESIAN NOODLES with SHRIMP
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.