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–+ servings
a hand taking a bit of the noodle salad in a great bowl. A big bowl filled with salad and a grey towel are in the back

Indonesian noodle salad

Andréa
An Indonesian noodle salad with an insane delicious dressing with soy sauce, rice vinegar, and sesame oil. It's flavorful, salty with a hint of sesame.
It's silky and slightly sweet. I love this dressing and use it quite often for flavoring my salads! It's a great lunch idea (for work) because it's great served cold.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner, Lunch, Salad
Cuisine Asian, indonesian
Servings 2 persons
Calories 405 kcal

Equipment

  • frying pan
  • Chef's knife

Ingredients
 

  • 1 clove garlic
  • ½ red chili pepper
  • 16 shrimp peeled, without head and tail
  • 7 oz. bami noodles
  • ½ cucumber
  • 1 carrot
  • 1 tablespoon soy sauce
  • ½ teaspoon rice vinegar
  • ½ teaspoon sugar
  • 2 tablespoons oil
  • 2 tablespoons fried onions

Ingredients you need per step are listed below the step in Italic

Instructions
 

Preparation

  • Finely chop the garlic.
  • Remove the seeds from the pepper. Cut into small pieces.
  • Peel the shrimp (if not already done) and remove the gut (see tips).
  • Prepare noodles according to packet directions. Drain and rinse.
  • Cut the cucumber in half and remove the seeds and cut into slices.
  • Peel the carrot and cut it into thin strips.

Indonesian noodle salad with shrimp

  • Heat a pan with oil and stir-fry the garlic and pepper for half a minute.
  • Add the shrimp and cook until they have turned pink (about three minutes over medium heat.)
  • Remove the shrimp from the pan and strain the oil.
  • Mix the soy sauce, rice vinegar and sugar with the strained oil.
  • Take a salad bowl and add the the cucumber, carrot, tagliatelle and shrimp.
  • Drizzle the dressing on top and mix.
  • Sprinkle fried onions on top of the Indonesian noodle salad and serve.

NOTES

1. Shrimp - Raw shrimp are gray, they will only turn pink when cooked. That takes, when you fry them in a pan, about 3 minutes. You can also cook them in hot water or stock until they are pink and cooked through. Remove them from the pan immediately if they are discolored, because cooking them too long will make them smaller and tough.
2. Clean the shrimp - A dark line may be visible on the back of the shrimp. That's the shrimp's gut. Using a sharp knife, cut very gently and shallowly above the intestinal tract, then carefully remove.
3. Soy sauce - Use light soy sauce, or all purpose soy sauce, salty variants. Don't use a sweet variant like kecap manis or kecap medja. The dressing will become to sweet.
4. Noodles - I used bami noodles for this noodle salad recipe. They're thick and the noodles are a bit chewy. Covered with the dressing they get such a delicious flavor. But feel free to use any other kind of noodles. I've made it with soba noodles, rice noodles and more. I've even used tagliatelle pasta in this salad. It will all work.
5. Other vegetables
If you'd like to use other vegetables you can try:
  • beansprouts
  • paprika
  • shredded cabbage
  • snow peas, thinly sliced
6. Storage 
Refrigerator - If you want to store don't add the fried onions. Cool down the salad quickly and cover it. You can store this Indonesian noodle salad up to three days in the refrigerator. 
Freezer - Don't add the fried onions, they will become soft. Put the salad in freezer bags. You can store the salad for two months this way. Let it defrost in the refrigerator. A slight note though. The structure of the noodle salad might change during freezing.
7. - Nutritional values ​​The total recipe is for two bowls with Indonesian noodle salad. The nutritional values ​​are calculated per bowl.
 

Nutrition

Calories: 405kcal | Carbohydrates: 42g | Protein: 17g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1098mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6081IU | Vitamin C: 45mg | Iron: 4mg
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