Shrimp And Noodle Salad With Ginger Dressing

• 1 package 7 Oz. Dried Udon Noodles Or Fettucine Broken In Half
• 1 bag 12 Oz Shredded Coleslaw Mix
• 2 stalks Scallions Or Green Onions, Thinly Sliced
• 1 cup Cilantro Leaves
• 3/4 pounds Cooked Medium Shrimp, Halved Lengthwise
• 1/4 cups Teriyaki Sauce
• 2 Tablespoons Fresh Ginger, Finely Grated
• 1/2 teaspoons Chinese Chili-Garlic Sauce
• 1/4 cups Plus 2 Tablespoons Vegetable Oil
• Salt To Taste
• Lime Wedges, For Garnish

1. Bring a medium saucepan of salted water to a boil. Add the noodles and cook until al dente. Drain and rinse under cold water running water. Pat dry and transfer to a large bowl. Add the coleslaw mix, scallions, cilantro, and shrimp.
2. In a blender, combine the teriyaki sauce with ginger and chili-garlic sauce and puree until smooth. With the machine on, slowly add the vegetable oil in a thin stream and puree until the dressing is emulsified. Season lightly with salt. Add the dressing to the bowl with the noodles and toss well.
3. Serve noodle salad with lime wedges on the side.

noodles, mix, stalks scallions, cilantro, shrimp, ubc, fresh ginger, chinese chiligarlic, ubc, salt, lime wedges

Taken from tastykitchen.com/recipes/salads/shrimp-and-noodle-salad-with-ginger-dressing/ (may not work)