Edamame, Shrimp, and Snow Pea Pasta Salad with Wasabi-Soy Vinaigrette
Simply a great salad for picnics or any occasion. The wasabi in the dressing is key. If you can't find Japanese udon noodles, brown rice fettucine, or other pasta can be substituted.From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 161.
Servings: 6 servings
- 8 ounce package dried udon noodles brown rice fettucine works too
- 1 tablespoon toasted sesame oil
- 1 cup edamame beans fresh or frozen
- 1 cup snow peas strings removed
- 2 teaspoons olive oil
- 1 pound small to medium shrimp peeled and deveined
- 1 large clove garlic finely minced
- 1 red bell pepper cored and cut into thin strips
- 1/4 cup thinly sliced scallion greens
- 1/2 cup unsalted dry roasted peanuts
Wasabi - Soy Vinaigrette
- 4 teaspoons wasabi powder or 2 teaspoons premixed - prepared wasabi
- 1/4 cup fresh lemon juice
- 2 tablespoons soy sauce
- 5 tablespoons canola oil
- Use a 6-quart pot to boil water. Break the udon noodles in half and cook according to package instructions until al dente. Drain noodles well in colander, drizzle with sesame oil and stir to evenly coat and release steam. Let cool.
- In a 2 quart pot, boil water. Add edamame beans, cooks for 3 minutes, add snow peas, cook 1 minute more. Drain and run under cold water to stop cooking.
- Heat a 12 inch skilled over medium-high heat. Coat with a little oil, add shrimp, season with pepper, cook 3 minutes. Add minced garlic, continue cooking until shrimp are cooked and pink, 1 - 2 minutes more, turning shrimp once.
- In large serving bowl, combine shrimp, noodles, snow peas, edamame, red pepper, and scallions.
- In a small bowl make vinaigrette by adding either wasabi paste or wasabi powder and 2 teaspoons water to form a paste. Stir in remaining ingredients. Just before serving, add dressing, toss to combine, and garnish with peanuts.