Asian Noodle Salad Bowl with Maple Vinegar

Welcome to Week 2 of the Summer Salad Series!

If you missed Week 1: New Potato Salad with Maple Mustard Dressing, be sure to catch up. This warm potato salad is not to be overlooked!

☀️ Beat the Summer Heat ☀️

As August approaches, so does the peak of summer heat. The last thing you want is to spend hours in a sweltering kitchen. That’s why we’re excited to introduce Aarika’s second recipe in our Summer Salad Series: Asian Noodle Salad Bowl with Maple Vinegar. This dish is perfect for those scorching days when you crave something fresh, light, and full of flavour. Plus, it’s a fantastic way to use fresh ingredients from your local farmers market.

Versatility and Customization

The dressing for the salad also doubles as a marinade for the shrimp. For grilling, choose raw shrimp with the skin on. Allow the shrimp to marinate for at least 15 minutes to maximize flavour. While the shrimp adds extra protein, it can easily be omitted for a vegetarian option. Firm tofu, marinated for about an hour, would make an excellent substitute.

One of the best parts of this recipe is its versatility. You can easily customize it to suit your personal taste. This salad bowl focuses on ingredients available at the local farmers market this time of year, but feel free to get creative!

Optional Add-Ins:

🌿 Cilantro
🥜 Peanuts
🍋 Lime Wedges
🫑 Bell Peppers
🔥 Hot Sauce
🥬 Shaved Cabbage

✨ BONUS IDEA: Roll all ingredients into rice paper to make fresh wraps. Use the dressing as a dipping sauce – YUM!

Preparation Tips

It’s best to be strategic about preparing the components for this recipe. Start by making the dressing and marinating the shrimp while soaking the vermicelli noodles in cold water. Next, place the frozen edamame in a bowl of cool water to defrost.

Unique Cucumber Technique

Now, let’s move on to the cucumbers. Have you heard of snake cucumbers? If you’re up-to-date with TikTok trends, you might have seen this unique slicing technique that enhances both texture and visual appeal. Although it takes a bit of extra time, it’s worth it for the added wow factor! Check out this link for instructions on how to prepare the cucumbers. If you prefer to keep it simple, regular sliced cucumber works just fine too. Regardless of how you slice them, be sure to toss the cucumbers with a generous pinch of salt and set them aside for about 10 minutes to release some of their water. Rinse thoroughly before adding them to the salad bowl.

With the time-sensitive ingredients set aside, you can prepare the other toppings. See the recipe notes for more helpful preparation tips!

Enjoy Your Summer Salad

This Asian Noodle Salad Bowl with Maple Vinegar is perfect for the hot summer days ahead. It’s quick to prepare, requires minimal cooking, and is incredibly versatile. Whether you’re seeking a light lunch or a main course for dinner, this salad is an ideal choice. So, head to your local farmers market, grab the freshest produce you can find, and give this recipe a try. Stay tuned until next week for the final salad of the series – we promise it will be just as delightful and refreshing!

Asian Noodle Salad Bowl with Maple Vinegar

Serves 2-4

Ingredients:

For the Dressing

• ¼ Cup White Meadows Farms Maple Vinegar
• 2 Tbsp Tamari / Soy Sauce
• 3 Tbsp Extra Virgin Olive Oil
• 1 Tbsp Sesame Oil
• 1 Tsp Grated Ginger
• 1 Tsp Grated Garlic
• Salt And Pepper To Taste

For the Salad Bowl

• 200g Vermicelli Rice Noodles
• 300g Shrimp, Raw, Zipperback, Deveined (about 16 shrimp to make 4 skewers, 4 shrimp on each)
• 1 Carrot, Julienned or Shredded
• ½ English Cucumber, Snake Technique or Sliced
• 1-2 Jalapeños, Sliced Into Rounds
• ¼ cup Edamame, Frozen, Shelled – Defrosted in Cool Water

Method:

For the Dressing

1. Combine all dressing ingredients in a bowl and whisk for about 2 minutes until emulsified. 
2. Set aside about ¼ cup of dressing to use as a marinade for the shrimp

For the Shrimp

1. In a small bowl, marinade shrimp using the reserved dressing for about 15 minutes
2. Preheat the barbeque and turn down the heat to the lowest setting
3. Skewer shrimp onto wooden skewers and barbeque on low heat for about 2-4 minutes on each side, until nice and pink
4. Set aside

For the Vermicelli

1. Soak in cool water for about 10 minutes or until they loosen
2. Add to a pot of boiling water for about 3 minutes or until cooked
3. Drain and rinse in cold water to stop the cooking process
4. Set aside

For the Cucumbers

1. Use the snake technique or slice into rounds
2. Place into a bowl and add a generous pinch of salt
3. Set aside for about 10 minutes so that the cucumbers release some of their water
4. Rinse thoroughly and set aside

Assemble the Salad Bowl

1. Divide vermicelli between 2 serving bowls (or, up to 4 smaller bowls)
2. Top with cucumbers, carrots, jalapenos and edamame
3. Drizzle dressing on each bowl and gently toss
4. Add green onions, toasted sesame seeds and 2 skewers of shrimp to each bowl
5. Serve immediately

Recipe Notes:

• Jalapenos – slice into rounds, remove seeds for a milder spice
• Green Onions – Slice diagonally for visual appeal and crunch factor
• Toasted Sesame Seeds – Add raw sesame seeds to a frying pan on medium heat. Shake around in the pan until golden brown, remove from heat. Use immediately or store in an airtight container for up to 2 weeks.