Empty My Fridge
Spicy Asian Noodle Salad
Ingredientes
- Shrimp · peeled1 ½ lb
- Olive oil¼ xícara
- Toasted sesame oil2 colheres de sopa
- Oyster sauce¼ xícara
- Molho shoyu¼ xícara
- Molho sriracha3 colheres de sopa
- Apple cider vinegar2 colheres de sopa
- Garlic · minced1 ½ colher de sopa
- Ginger1 ½ colher de sopa
- Coconut sugar2 colheres de chá
- Cabbage · chopped shredded1
- Bell pepper · sliced1
- Cucumber · chopped1
- Carrot · shredded1 xícara
- Water chestnut · drained8 oz
- Snap pea8 oz
- Scallion · finely chopped3
- Noodle · cooked60
- Sesame seed
- Clementina
Modo de preparo
- 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 do vídeo de Fit Men Cook. Assista para ver os detalhes.
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