PEPPER-SHRIMP-AND-NOODLE SALAD WITH CRUNCHY SPRING VEGETABLES

Pepper-Shrimp-and-Noodle Salad with Crunchy Spring Vegetables image

Provided by Lauryn Tyrell

Time 55m

Number Of Ingredients 14

2 tablespoons smooth natural peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons reduced-sodium soy sauce or tamari
1 tablespoon pure maple syrup
1 teaspoon grated fresh ginger
1 teaspoon hot sesame oil
1/2 cup vegetable oil
10 ounces wheat noodles, such as fresh or dry ramen, or thin spaghetti
1/4 cup very thinly sliced garlic (from 10 to 12 cloves)
Kosher salt and freshly ground pepper
12 ounces large shrimp, peeled and deveined
1 cup julienned English cucumber
1 cup julienned watermelon radishes or green radishes, or a combination
Fresh mint and cilantro leaves, for serving

Steps:

In a bowl, whisk together peanut butter, vinegar, soy sauce, maple syrup, ginger, and 2 teaspoons water. Whisk in sesame oil and 2 tablespoons vegetable oil to combine. Meanwhile, cook noodles in a pot of boiling water according to package instructions. Drain; rinse under cold water. Toss with half of dressing.
Combine remaining 6 tablespoons vegetable oil with garlic in a nonstick skillet. Cook over medium-low heat, swirling pan occasionally, until garlic is crisp and golden, 6 to 8 minutes. Transfer with a slotted spoon to paper towels; season with salt.
Return skillet to medium-high heat. Pat shrimp dry; season lightly with salt and generously with pepper. Add to skillet and cook, turning once, until pink and cooked through, 2 to 3 minutes total. Transfer to paper towels.
Divide noodles among bowls. Top with cucumber, radishes, herbs, shrimp, and garlic chips. Serve, with remaining dressing alongside.

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