Cold peanut noodles get a fresh reboot in this veg-forward entrée salad. After mixing thin spaghetti or ramen with a gingery sesame sauce, you fry garlic slivers for a crunchy garnish, then sizzle juicy shrimp in the same pan. Lastly, the salad: an aromatic bouquet of cucumber, radishes, cilantro, and mint.

Martha Stewart Living, April 2021


Credit: Gentl and Hyers

Recipe Summary

40 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • In a bowl, whisk together peanut butter, vinegar, soy sauce, maple syrup, ginger, and 2 teaspoons water. Whisk in sesame oil and 2 tablespoons vegetable oil to combine. Meanwhile, cook noodles in a pot of boiling water according to package instructions. Drain; rinse under cold water. Toss with half of dressing.

  • Combine remaining 6 tablespoons vegetable oil with garlic in a nonstick skillet. Cook over medium-low heat, swirling pan occasionally, until garlic is crisp and golden, 6 to 8 minutes. Transfer with a slotted spoon to paper towels; season with salt.

  • Return skillet to medium-high heat. Pat shrimp dry; season lightly with salt and generously with pepper. Add to skillet and cook, turning once, until pink and cooked through, 2 to 3 minutes total. Transfer to paper towels.

  • Divide noodles among bowls. Top with cucumber, radishes, herbs, shrimp, and garlic chips. Serve, with remaining dressing alongside.

Cook's Notes

Use a mandoline to get very thin, even slices of garlic.