Asian Noodle Salad

Servings: 4    

Recipe as provided by Daring Cooks July hosts: Margie of More Please and Natashya of Living in the Kitchen with Puppies.


Recipe notes: Customize the salad by adding or substituting your favorite vegetables. Shredded cabbage, bean sprouts, and slivered carrots would make nice additions. Obviously, you can omit the shrimp, or substitute chicken or tofu or the protein of your choice. The dressing is equally as good with peanut butter rather than cashew butter. We tested the dressing with nut butters made from salted cashews &amp; peanuts with good results. 


Cashew Butter: 

  • 1 cup (240 ml) cashews* 

Cashew Dressing:

  •  ½ inch (1 cm) slice of fresh ginger, chopped 
  • 8 cloves garlic, more or less to taste, chopped 
  • ½ cup (120 ml) cashew butter 
  • ¼ cup (60 ml) soy sauce 
  • 3 Tablespoons (45 ml) sugar 
  • 3 Tablespoons (45 ml) vinegar 
  • 3 Tablespoons (45 ml) toasted sesame oil 
  • ¼ cup plus 1 Tablespoon (75 ml) water 
  • Hot sauce to taste (optional) 

Noodle Salad: 

  • 1/2 pound (225 g) linguine or thin rice noodles 
  • 1 tablespoon (15 ml) olive oil 
  • 1/2 pound (225 g) small or medium shrimp, peeled and deveined 
  • 1 large red bell pepper, cored and seeded, cut into thin strips 
  • 1 cucumber, peeled, seeded, sliced 
  • 1/4 cup (60 ml) sliced green onions 
  • 1/4 cup (60 ml) chopped fresh basil 
  • 1 tablespoon (15 ml) chopped cashews (optional garnish) 
  • Lime wedges (optional)

Here's what you do:

Make cashew butter: 

  • Grind cashews in food processor for about 2 minutes until smooth. (*Or start with ½ cup (120 ml) prepared cashew butter.) 

Prepare cashew dressing: 

  • Combine ginger, garlic, cashew butter, soy sauce, sugar, vinegar, sesame oil, and water in food processor or blender. Process/blend until smooth. 
  • Be sure to process long enough to puree the ginger and garlic. The dressing should be pourable, about the same thickness as cream. 
  • Adjust consistency – thinner or thicker -- to your liking by adding more water or cashew butter. Taste and add your favorite hot sauce if desired. (If the cashew butter was unsalted, you may want to add salt to taste.) 
  • Makes about 1 ½ cups (360 ml) dressing. Store any leftover dressing in the refrigerator. 

  • Prepare noodles according to package instructions in salted water. Rinse and drain noodles. Set aside.
  • Heat oil in large non-stick pan over medium heat. Add shrimp to the pan and sauté for about 3 to 4 minutes or until opaque throughout. Alternately, cook shrimp in boiling water for about 2 to 3 minutes or until done.
  • Slice basil into thin ribbons. Combine noodles, bell pepper, cucumber, onions, and basil in a large bowl. Add about ½ cup (120 ml) cashew dressing; toss gently to coat. Add more cashew dressing as desired, using as much or as little as you’d like. Scatter shrimp on top. Squeeze fresh lime juice over salad or serve with lime wedges. Sprinkle with chopped cashews if desired.

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