Shrimp Noodle Salad

Ingredients

• 2 oz (57 g) dried soba or buckwheat noodles
• 1 tsp (5 mL) canola oil
• 12 medium peeled and deveined shrimp, frozen and thawed or fresh
• 2 cups savoy cabbage, shredded
• 1 medium carrot, shredded
• 1 green onion, thinly sliced
• ½ fresh Thai red chili, thinly sliced
• 1 tsp (5 mL) sesame oil
• 2 tbsp (30 mL) unseasoned rice wine vinegar

Directions

• Cook noodles according to package directions; drain using a colander and pour noodles into a large bowl of cold water.
• Rub the noodles between your hands to remove excess starch.
• Drain the cold water, rinse the noodles again and return noodles to the bowl; set aside.
• Heat canola oil in a small skillet over medium high heat.
• Add shrimp; cook for 2-3 minutes per side or until shrimp is pink and cooked through. Remove shrimp from pan onto a plate; set aside.
• Combine cabbage, carrot, green onion, Thai red chilies, sesame oil, and rice wine vinegar.
• Mix in cooked noodles and shrimp.