Asian Noodle Salad feat. Kikkoman
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Scale
Ingredients
- 1 lb shrimp, de-veined and de-shelled
- 1 c All purpose flour
- 1 c Kikkoman Panko bread crumbs
- 1 egg, beaten
- 1 tbsp Season All
- 6 c Mixed greens, torn
- 1 c Cherry tomatoes, halved
- 1 c Carrot, shredded
- 1 c Bean sprouts
- 1 Mango, cut into bite size pieces
- 1 c JapChae, cooked
- 1/4 c Peanuts
- 1 bottle Kikkoman Ponzu Sauce
Instructions
- Season de-veined and de-shelled shrimp with Season All or any other seasoning of your choice.
- Coat shrimp in all purpose flour.
- Dip shrimp into beaten egg.
- Coat shrimp with the panko bread crumbs. Shake off excess between each dredging.
- Fry for about about one minute, no more than two minutes, until golden brown. You want the shrimp to be juicy not chewy!
- Remove from oil and drain on paper towel.
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- 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.
- Prep the salad bowl or plate and toss in the shredded carrots, mango, bean sprouts, mixed greens and cherry tomatoes.
- Top with freshly fried shrimp and garnish with peanuts.
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