Udon And Shrimp Salad - cooking recipe

Ingredients

1 lb large shrimp, shelled and deveined
3 tablespoons peanut oil
2 garlic cloves, minced
2 teaspoons peeled grated fresh ginger
1 tablespoon rice wine vinegar
8 ounces udon noodles
1/2 English cucumber, peeled, seeded, and cut into 1/4-inch dice
3 green onions, including tender green tops, thinly sliced
1/2 cup chopped cashews
Dressing
2 garlic cloves, minced
2 tablespoons fresh lemon juice
2 tablespoons rice wine vinegar
2 tablespoons asian fish sauce
1 tablespoon sugar
1/4 teaspoon fresh ground black pepper
1/2 cup peanut oil

Preparation

Combine the shrimp, 2 tablespoons peanut oil, garlic, ginger, and vinegar in a heavy-duty plastic zip-lock bag; seal bag and marinate mixture in the refrigerator for 1 hour.
Cook noodles per package directions (do not overcook); drain noodles in a colander and rinse briefly under cold running water; shake the colander gently to drain; set noodles aside.
Drain shrimp and discard the marinade.
Warm the remaining 1 tablespoon peanut oil in a skillet over med-high heat.
Add the marinated shrimp and stir/saute about 4 minutes or until opaque throughout.
Transfer to a bowl; set aside.
To make the dressing: in a small bowl, combine the garlic, lemon juice, vinegar, fish sauce, sugar, and pepper; whisk until the sugar is dissolved.
Slowly whisk in the 1/2 cup peanut oil until an emulsion forms.
Place the noodles in a large bowl; add the shrimp, cucumber, and green onions; pour the dressing over the mixture; toss gently but thoroughly.
Serve at once, or cover and chill up to 8 hours.
Garnish with cashews just before serving.