Empty My Fridge
Spicy Asian Noodle Salad
Ingredientes
- Shrimp · peeled1 ½ lb
- Olive oil¼ tazas
- Toasted sesame oil2 cdas.
- Oyster sauce¼ tazas
- Soy sauce¼ tazas
- Salsa sriracha3 cdas.
- Apple cider vinegar2 cdas.
- Garlic · minced1 ½ cdas.
- Ginger1 ½ cdas.
- Coconut sugar2 cdtas.
- Cabbage · chopped shredded1
- Bell pepper · sliced1
- Cucumber · chopped1
- Carrot · shredded1 taza
- Water chestnut · drained8 oz
- Snap pea8 oz
- Scallion · finely chopped3
- Noodle · cooked60
- Sesame seed
- Clementina
Preparación
- Heat a nonstick skillet on high. Once hot, spray with oil, add the shrimp and cook until seared outside and cooked through, about 6 to 8 minutes. Set aside.
- Whisk the vinaigrette ingredients together in a bowl or jar. Season to taste with lime juice, soy sauce, ginger or garlic.
- In a large bowl, toss the salad ingredients together until well mixed, then add the shrimp or other protein and mix.
- When ready to eat, add the vinaigrette to the salad and toss.
- For meal prep, divide the salad into portions and store the vinaigrette separately, mixing it in at mealtime.
Resumido del vídeo de Fit Men Cook. Míralo para los detalles.
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