Asian Shrimp and Noodle Bowl from Dahlia Haas

Everything in this salad is addictive and healthful, even the dressing! You can make this salad in individual bowls, one per person or in one gorgeous salad bowl. I love to make this salad with fresh tuna poke as well. Just give the poke a quick stir-fry just before serving and don’t forget to serve the salad with chopsticks.

Makes 6-8 servings

Dressing 

2 garlic cloves, minced

½ teaspoon red chili flakes

½ cup sugar

½ cup fish sauce

8 tablespoons lemon juice

1 cup water

Method

Put the ingredients into a jar with a lid and shake well to mix the ingredients. Set aside.

Salad Ingredients

1 package Saifun Noodles

18 large shrimp, cooked

5 cups mixed lettuce, torn into bite-size pieces

2 cups mung bean sprouts

2 Asian pears, thinly sliced

2 medium cucumber, thinly sliced

3 carrots, peeled and sliced into coins

Method

Cook the Saifun noodles as directed on the package, drain well in a strainer.

In a large bowl, toss all the salad ingredients including the cooked noodles.

Gently toss with just enough dressing to moisten the leaves and divide evenly between.

Dahlia Haas is a renowned cooking teacher, writer, food stylist and photographer in Los Angeles and on the Hawaiian Islands. She writes seasonal stories with recipes called “Cooking Fresh” printed in the award-winning magazine Edible Hawaiian Islands.  Dahlia travels extensively creating recipes for the magazine and her cooking school in Beverly Hills, The All Seasons Cooking School, established in 1996.