Thai Shrimp Cold Noodle Salad

With a Sesame Soy Dressing,Basil and Mint

Serves 8


1 lb frozen cooked shrimp, peeled, deveined
2 C sliced baby bella mushrooms
1 red pepper sliced into thin, 2” strips
1 large cucumber, peeled, seeded and sliced
2 scallions, sliced up into the green
1 small jalapeno
2 packages of ramen noodles
2 T butter
1 t Penzys® Sate seasoning*
4 T oil
1 t sesame oil
¼ C rice wine vinegar
2 T soy sauce
1 T white sugar
1 t kosher salt
½ t black pepper
1 T grated fresh ginger
About 5 large leaves of basil cut chiffonade
1 T fresh mint cut chiffonade


  • Thaw shrimp, remove tails if needed, pat dry, add to bowl. Add the red pepper, cucumbers,scallions, mint and jalapeno. Bring 8 C water to boil in a large pan, cook the two packets of ramen noodles for three minutes, until aldente…about 3 minutes. DO NOT ADD the seasoning. You only want the noodles. Drain, drizzle with about 1 T oil and toss.
  • You can use a knive and cut them a bit so that they’re easier to blend. I took large, sweeping cuts so that each noodle on average was about 4 inches long. Then add to the shrimp mixture.In a large saucepan, melt 2 T butter in hot pan and add the mushrooms, letting them sear and brown. Add the Sate seasoning. Remove and add to the shrimp mixture.
  • In a small bowl combine 3 T oil, sesame oil, rice wine vinegar, soy sauce, salt, pepper, grated ginger and whisk well to combine. Taste and add more salt if needed. Pour over the shrimp mixture and blend very well. Chill until ready to serve. At the LAST minute, toss with the fresh cut basil!
  • Can add other Asian or Thai seasoning blends of your choice. Or you can use one of the seasoning packets from the ramen.

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