Shrimp & Udon Noodle Salad with Cucumber, Carrots & Baby Bok Choy

Shrimp & Udon Noodle Salad

with Cucumber, Carrots & Baby Bok Choy

35 MIN
4 Servings
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From the Test Kitchen

Tonight’s delectable noodle salad brings together an exciting array of Southeast Asian ingredients. For plenty of refreshing flavor and texture, we’re marinating crunchy cucumber and carrots in sesame oil, rice vinegar and ginger. Then, we’re tossing it all with sautéed shrimp, bok choy and delightfully slurpable udon (also dressed with a popular Thai sauce for deep umami flavor). The result is an incredibly satisfying dish, topped off with a classic garnish of peanuts and fresh herbs.

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  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
fresh
ingredients
Shrimp & Udon Noodle Salad with Cucumber, Carrots & Baby Bok Choy
Title
time-saving
tips & techniques
Fresh Udon Noodles
Baby Bok Choy
English Cucumber
Rice Vinegar
Sesame Oil
Carrots
Lime
Cilantro & Mint
Ginger
Peanuts
How To: Season to Taste
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel the cucumber, leaving alternating strips of skin intact; halve lengthwise, then thinly slice crosswise. Peel the carrots and thinly slice on an angle. Peel and finely chop the ginger. Cut off and discard the root ends of the bok choy; thinly slice the leaves and stems crosswise. Roughly chop the peanuts. Pick the cilantro and mint leaves off the stems; discard the stems. Quarter the lime.

Marinate the vegetables:
2 Marinate the vegetables:

In a large bowl, combine the cucumber, carrots, sesame oil, vinegar and half the ginger; season with salt and pepper. Drizzle with olive oil and toss to mix. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Cook the shrimp:
3 Cook the shrimp:

While the vegetables marinate, pat the shrimp dry with paper towels; place in a bowl. Season with salt and pepper and toss to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 2 to 4 minutes, or until opaque and cooked through. Transfer to a plate and set aside in a warm place.

Start the salad:
4 Start the salad:

While the vegetables continue to marinate, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the remaining ginger and cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Season with salt and pepper. Add the noodles (carefully separating with your hands before adding), Golden Mountain sauce and 2 tablespoons of water to the pot. Cook, stirring occasionally, 1 to 2 minutes, or until the noodles are thoroughly coated and heated through.

Finish the salad:
5 Finish the salad:

Add the bok choy and cooked shrimp to the pot. Cook, stirring occasionally, 1 to 2 minutes, or until the bok choy has wilted. Season with salt and pepper to taste. Remove from heat and stir in the marinated vegetables and marinating liquid.

Plate your dish:
6 Plate your dish:

Divide the finished salad between 4 bowls. Garnish with the peanuts, cilantro, mint (tearing any larger leaves just before adding) and lime wedges. Enjoy!

Tips from Home Chefs

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Shrimp & Udon Noodle Salad

Prepare the ingredients:
How To: Peel & Mince Ginger
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel the cucumber, leaving alternating strips of skin intact; halve lengthwise, then thinly slice crosswise. Peel the carrots and thinly slice on an angle. Peel and finely chop the ginger. Cut off and discard the root ends of the bok choy; thinly slice the leaves and stems crosswise. Roughly chop the peanuts. Pick the cilantro and mint leaves off the stems; discard the stems. Quarter the lime.

2 Marinate the vegetables:

In a large bowl, combine the cucumber, carrots, sesame oil, vinegar and half the ginger; season with salt and pepper. Drizzle with olive oil and toss to mix. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Marinate the vegetables:
How To: Season to Taste
Cook the shrimp:
3 Cook the shrimp:

While the vegetables marinate, pat the shrimp dry with paper towels; place in a bowl. Season with salt and pepper and toss to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 2 to 4 minutes, or until opaque and cooked through. Transfer to a plate and set aside in a warm place.

4 Start the salad:

While the vegetables continue to marinate, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the remaining ginger and cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Season with salt and pepper. Add the noodles (carefully separating with your hands before adding), Golden Mountain sauce and 2 tablespoons of water to the pot. Cook, stirring occasionally, 1 to 2 minutes, or until the noodles are thoroughly coated and heated through.

Start the salad:
Finish the salad:
5 Finish the salad:

Add the bok choy and cooked shrimp to the pot. Cook, stirring occasionally, 1 to 2 minutes, or until the bok choy has wilted. Season with salt and pepper to taste. Remove from heat and stir in the marinated vegetables and marinating liquid.

6 Plate your dish:

Divide the finished salad between 4 bowls. Garnish with the peanuts, cilantro, mint (tearing any larger leaves just before adding) and lime wedges. Enjoy!

Plate your dish:
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