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Asian Noodle Salad feat. Kikkoman

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Ingredients

Instructions

  1. Season de-veined and de-shelled shrimp with Season All or any other seasoning of your choice.
  2. Coat shrimp in all purpose flour.
  3. Dip shrimp into beaten egg.
  4. Coat shrimp with the panko bread crumbs. Shake off excess between each dredging.
  5. Fry for about about one minute, no more than two minutes, until golden brown. You want the shrimp to be juicy not chewy!
  6. Remove from oil and drain on paper towel.
  7. %http://4.bp.blogspot.com/-CTKIRpgE1kU/TxO1ISEvApI/AAAAAAAAC8A/_0tohushB8U/s1600/IMG_1098.JPG
  8. Prepare the JaeChae noodles or your choice of Asian noodles by cooking until al dente. Rinse with cold water to preserve the chewiness. Cut into shorter strands and marinate with a couple tablespoons of ponzu sauce.
  9. Prep the salad bowl or plate and toss in the shredded carrots, mango, bean sprouts, mixed greens and cherry tomatoes.
  10. Top with freshly fried shrimp and garnish with peanuts.
  11. %https://www.atasteofkoko.com/wp-content/uploads/2012/01/Asian-Noodle-Salad.jpg
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