Thai Inspired Noodle Salad with Lemon Ginger Shrimps
The summer vacation are on and my lunches are no longer a leftover affair. It now needs the meticulous planning and attention that my dinner usually gets. With the temperature so high, I hardly have any inclination to cook anything. Cold soup and salads often come to the rescue. But with a five year old who wants pasta for lunch everyday, innovation is the only solution.
The inspiration of this yummy noodle salad comes from two sources: Panera’s Chilled Shrimp & Soba Noodle Salad (a seasonal salad) and my favorite Thai restaurant Sukhothai's Spicy Mung Bean Noodle Salad (Yum Wun Sen)
I remember having the Chilled Shrimp & Soba Noodle Salad at Panera last summer and absolutely loving it. The dressing was a sweet orange-miso dressing and though I liked it, it was too sweet for my palate.
The spicy Mung Bean Noodle Salad (Yum Wun Sen) at Sukhothai was a absolutely stunning. It was everything I wanted in that salad. Fresh, crunchy and spicy. The dressing was to die for. Thick creamy, peanut(y), with a tangy-spicy kick. However, I am not too crazy about the Mung Bean Noodles, also called Cellophane noodles.
So on one hot and sticky afternoon, Panera’s Shrimp and Soba Noodle and Sukhothai's Spicy Mung Bean Noodle Salad dressing created A Whiff of Spice's Thai Inspired Noodle Salad with Lemon Ginger Shrimps. A salad meal I can live on for eternity!
The shrimps were super easy to cook. I just marinated them for just five minutes in lemon and ginger juice and pan seared for three minutes a side. They made a delightful pairing with the cold noodle salad.
Shrimp had always been my meal savers. They thaw out quickly, they cook super fast and they make every thing taste awesome. And any dish that has shrimps in it, Sid will gobble up with out a whimper. Honestly, I was very presently surprised when he polished off his portion of the salad with out a single protest. Yes! it was that delicious.
Buckwheat noodles are another name for Soba noodles, a type of noodle that became popular in Japan during the late 1800s. Made from buckwheat flour, these noodles are typically cooked, rinsed and served cold with a variety of dipping sauces or in a hot, clear broth. Buckwheat noodles are fat- and cholesterol-free and are a good source of nutrients like manganese, lean protein, carbohydrates and thiamine. Since buckwheat does not contain gluten, buckwheat noodles are a good choice for people following a gluten-free diet.