Japanese Kame noodle salad with Shrimp

 Ingredients  Package of Japanese Kame Noodles  Green and Red Cabbage  5-6 Scallions  lb of raw, deveined tail on shrimp  Kame Sweet Chili Sauce  Iron Chef Teriyaki Sauce  Olive Oil (an abundance)  Salt and pepper  Soy Sauce  *Cilantro  carrots   2-3 Garlic cloves  *optional: 5-6 medium brussels sprouts  Lime (for garnish)                                                                          Plan of Attack

Ingredients

Package of Japanese Kame Noodles

Green and Red Cabbage

5-6 Scallions

lb of raw, deveined tail on shrimp

Kame Sweet Chili Sauce

Iron Chef Teriyaki Sauce

Olive Oil (an abundance)

Salt and pepper

Soy Sauce

*Cilantro

carrots 

2-3 Garlic cloves

*optional: 5-6 medium brussels sprouts

Lime (for garnish)

                                                                        Plan of Attack

 Bring 3 qt of water to boil and add the package of Kame noodles. When they rise to the top, cook for 9-11 more minutes and then drain. Rinse in cold water until noodles are room temperature-cool. Set aside

Bring 3 qt of water to boil and add the package of Kame noodles. When they rise to the top, cook for 9-11 more minutes and then drain. Rinse in cold water until noodles are room temperature-cool. Set aside

 Dice the garlic cloves and add to a skillet coated in olive oil on medium heat, being careful not to overcook or burn.

Dice the garlic cloves and add to a skillet coated in olive oil on medium heat, being careful not to overcook or burn.

 Rinse (and if necessary), defrost the shrimp. Season the raw shrimp with salt and pepper. 

Rinse (and if necessary), defrost the shrimp. Season the raw shrimp with salt and pepper. 

 Add the shrimp to the skillet with the garlic and olive oil. Cook throughly on medium heat, turning to cook both sides.

Add the shrimp to the skillet with the garlic and olive oil. Cook throughly on medium heat, turning to cook both sides.

 While shrimp cook, assemble the sauce. Add 6 tbls of olive oil, 0.25 cup of teriyaki sauce, 3-5 tbs of sweet chili sauce and 2 tbls of freshly diced ginger to a blender. Blend until everything is integrated into a cohesive sauce.

While shrimp cook, assemble the sauce. Add 6 tbls of olive oil, 0.25 cup of teriyaki sauce, 3-5 tbs of sweet chili sauce and 2 tbls of freshly diced ginger to a blender. Blend until everything is integrated into a cohesive sauce.

 To make the basis for calling this "salad" chop the cabbage, Brussels sprouts, scallions and carrots. Dice the cilantro and put it aside. 

To make the basis for calling this "salad" chop the cabbage, Brussels sprouts, scallions and carrots. Dice the cilantro and put it aside. 

 Add the cooled noodles to the vegetables and then add the shrimp. Add the sauce and mix throughly. Serve cold with cilantro sprinkled over the top and a slice of lime.

Add the cooled noodles to the vegetables and then add the shrimp. Add the sauce and mix throughly. Serve cold with cilantro sprinkled over the top and a slice of lime.

 My comments: At the very top of the list let's be clear. This might be wine in the glass, but if I am very classy it is Coors light. Just sayin...  This recipe is delicious, and surprise of surprises- it tastes better the next day. I am not a fan of wilting...well anything, and the vegetables hold up after some time in the fridge. I would recommend adding the Cilantro individually to keep the flavors clean. I ended up adding more soy sauce after the whole salad was assembled but if your blood pressure is not chronically low (As mine is) then ya probably don't crave sodium as I do, which,well, is as much as a fat kid loves cake. I would say I could see adding radishes to the mix, for an additional crunch and possibly adding more ginger to the sauce. I would say also, I would try with a little bit of Thai Basil, as some kind of fusion variation. I got this recipe from the back fo the Kame noodle package and then adjusted a little bit for my palate and for my eating enjoyment. Instead of stir fry oil, I used olive oil and I think it made very little difference. I would say you could grate the carrots instead of cutting them into slender coins, but I have nothing in my Air BnB with the capability to grate, so I coined em...I think the most important thing about this recipe is to make sure the noodles are very cold before they're added to the vegetable mixture. The recipe also said to use Cole Slaw mix but I went to my local Farmer's market and bought fresh cabbage in lieu of the prepackaged chemical laden mix. 

My comments: At the very top of the list let's be clear. This might be wine in the glass, but if I am very classy it is Coors light. Just sayin...

This recipe is delicious, and surprise of surprises- it tastes better the next day. I am not a fan of wilting...well anything, and the vegetables hold up after some time in the fridge. I would recommend adding the Cilantro individually to keep the flavors clean. I ended up adding more soy sauce after the whole salad was assembled but if your blood pressure is not chronically low (As mine is) then ya probably don't crave sodium as I do, which,well, is as much as a fat kid loves cake. I would say I could see adding radishes to the mix, for an additional crunch and possibly adding more ginger to the sauce. I would say also, I would try with a little bit of Thai Basil, as some kind of fusion variation. I got this recipe from the back fo the Kame noodle package and then adjusted a little bit for my palate and for my eating enjoyment. Instead of stir fry oil, I used olive oil and I think it made very little difference. I would say you could grate the carrots instead of cutting them into slender coins, but I have nothing in my Air BnB with the capability to grate, so I coined em...I think the most important thing about this recipe is to make sure the noodles are very cold before they're added to the vegetable mixture. The recipe also said to use Cole Slaw mix but I went to my local Farmer's market and bought fresh cabbage in lieu of the prepackaged chemical laden mix.