4 oz rice noodles
1/2 cup cooked salad shrimp, chilled
12 large shrimp, cooked and chilled
1 lb fresh asparagus, blanched and chilled
2 cups snow peas, blanched and chilled
1 large sweet red pepper, julienne, cut into pieces 1" long
2 Tbsp sesame oil
2 Tbsp roasted peanuts, crushed (optional)
Dressing
5 cloves garlic, pressed or fine mince
1 Tbsp grated fresh ginger
2 Tbsp sesame oil
½ cup peanut butter
¼ cup honey
¼ cup warm water
1 Tbsp soy sauce
4 Tbsp apple cider vinegar (more if you so desire)
2 Tbsp kecap manis
2 Tbsp chili garlic paste
Soak the noodles in boiling water for about 10 minutes until soft. Drain in a colander, rinse under cold water, drain again. Toss the cooled noodles with 2 Tbsp sesame oil to prevent sticking (adds great flavour too!) then place in the fridge.
Heat remaining 2 tablespoons of sesame oil in a small sauce pan over medium heat. Add garlic and ginger, sauté for 2 minutes.
Add honey, peanut butter, soy sauce, vinegar, kecap manis, water and chili garlic paste to the sautéed garlic and mix well using a whisk. Bring to a slight boil, (it will splatter if you use too high a heat). Reduce heat to low simmer and simmer sauce for 5 minutes, stirring constantly. Remove from heat then place in fridge for 1-2 hours to chill completely.
Place the noodles in a large mixing bowl together with the shrimp, asparagus, snow peas and red pepper.
Add the chilled dressing and toss well.
Place finished salad into serving bowl and top with peanuts (if using), minced cilantro, mince fresh mint or whatever floats your boat - I served it naked, sans minced green things, and I used chunky peanut butter so I didn't feel it needed more peanutty bits, but you do your own thing...
Serve chilled or at room temperature.
I cooked some Vietnamese grilled chicken legs to serve with this amazing salad. Recipe tomorrow, or the next day, or perhaps next week. Don't worry, I'll post it for sure, at some point. Tomorrow maybe.
This recipe kills. OK, not kill, but it really rocks..
Snowy Palms Resort