This colorful cold noodle salad is infinitely riffable. Check out Ramen With Steak and Sesame-Ginger Dressing, Udon With Chicken and Garlicky Peanut Dressing, and Soba With Tofu and Miso-Mustard Dressing for even more ideas.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Whisk coconut milk, lime juice, fish sauce, shallot, and brown sugar in a small bowl until smooth. Gradually add oil, whisking constantly until emulsified; set aside.
Step 2
Cook noodles in a large saucepan of boiling salted water according to package instructions until tender (you want them to be a little more cooked than al dente since they are served cold). Drain; rinse under cold water, then drain again.
Step 3
Toss noodles, shrimp, cucumber, watercress, and cilantro in a large bowl with three-quarters of reserved dressing to combine and evenly coat; season with salt. Top with chiles and peanuts and drizzle remaining dressing over.
Step 4
Do Ahead: Dressing can be made 1 day ahead. Cover and chill.
