The Ultimate Asian Noodle Salad

This is such a versatile recipe and very appetizing to look at...I make it quite often at work and it's always a great seller. It can be eaten cold or hot. I'd also like to mention that it is quite inexpensive to make ;) You can make this with any type of meat, fish, seafood or even vegetarian. For this particular version I used shrimp which just adds more the allure! Alright,let's get started! This is a two-fer recipe, which means you get two awesome recipes in one ;) The first part of my recipe is the Asian sauce which is super versatile. It is great as a vinaigrette, stir-fry sauce, fried rice seasoning, marinade...get what I mean ;) I like to keep a batch on hand so that I can make quick meals.
 

Asian Sauce
Yields 1 1/4-1 1/2 cups sauce

 1/3 cup sweet chili sauce ( in Asian section of grocery store)
4 tbsps soy sauce
4 tbsps rice vinegar
2 tbsps sugar 1 tbsp sesame seed oil
2 tbsps vegetable oil 1 clove of garlic, minced or 1 tsp of garlic paste 1 tbsp chopped cilantro ( optional)
1 tbsp minced ginger ( fresh or pickled)
Salt and pepper to taste

Directions: Whisk by hand or emulsify using a hand held immersion blender, all of the ingredients above. Set aside.


  Noodle Salad
 Yields 4 moderate servings
 *Note that this salad can be made with whatever vegetables you have on hand, those vegetables listed in my recipe are my suggestions only.

 1 Package vermicelli rice noodles ( soaked in hot water until they soften) 2 cups bean sprouts 1 red bell pepper, sliced julienne style
1 carrot sliced into thin julienne strips
4-5 green onion stalks chopped 1-2 pounds of shrimp, preferably without the tail
2 tbsp sesame seed oil
2 tbsp vegetable oil Asian Sauce recipe

 Directions:
Soak the noodles in enough hot water to cover the noodles and let sit until the noodles are softened. Depending on the brand of noodles you use this could take 5-25 minutes. The thinner the noodle the quicker it softens.
While the noodles are soaking, heat up 1 tbsp of sesame seed oil and 1 tbsp of vegetable oil and lightly saute on medium-high all the vegetables for 2 minutes. Remove the vegetables and set aside. Saute the shrimp on medium-high with 1 tbsp of sesame seed oil and 1 tbsp of vegetable oil until they are pink. Remove and add to the vegetables.
Drain the noodles and using a pair of kitchen scissors, cut the noodles up a bit so that they are easier to work with. Saute the noodles on medium-high for 2 minutes with 1/2 cup of the Asian sauce.
Add in all the vegetables and shrimp and incorporate. Take off the heat and add the rest of the sauce, incorporate well and serve hot or let it cool and refrigerate to serve cold.