06/04/2026
Recipe: Shrimp Udon Salad
Ingredients
8 oz udon noodles (fresh or frozen)
12–16 medium shrimp, peeled and deveined
1 tbsp sesame oil
1 cup shredded carrots
1 cup cucumber, julienned
1 red bell pepper, thinly sliced
2 green onions, chopped
1 tbsp sesame seeds (optional)
Fresh cilantro or mint (optional, for garnish)
½ cup cashews, chopped (optional)
For the Dressing:
3 tbsp soy sauce (low sodium)
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp lime juice
1 tsp honey or maple syrup
1 tsp grated fresh ginger
1 small garlic clove, minced
½ tsp chili flakes or a few dashes of sriracha (optional for heat)
Directions
1. Cook Udon Noodles, rinse under cold water to stop cooking and remove excess starch. Drain well.
2. Toss shrimp in a little sesame oil, salt, and pepper.
3. Sauté or grill over medium-high heat for 2–3 minutes per side, until pink and opaque. Let cool slightly.
4. Whisk together all dressing ingredients in a small bowl or shake in a jar.
5. In a large bowl, toss noodles with carrots, cucumber, bell pepper, and green onions.
6. Add shrimp and pour over the dressing. Toss gently to combine, top with chopped cashews and serve.
