Chilled freshly made egg white noodles, roasted shrimp, shredded green cabbage, carrots, edamame, scallions, cucumbers, jalapeños, pineapple, crispy onions, and cilantro, served with our Asian sesame ginger dressing

Bring a pot of salted water to a boil. Add the egg white noodles and cook according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.

Cook the Noodles

Preheat your oven to 400°F (200°C). Toss the shrimp with a little olive oil, salt, and pepper. Spread them on a baking sheet and roast for 6-8 minutes until pink and cooked through. Remove from oven and let cool.

Roast the Shrimp

While the shrimp is roasting, prepare the vegetables: shred the cabbage, grate the carrots, and slice the cucumbers and jalapeños.

Prepare the Vegetables

In a large mixing bowl, combine the cooled noodles, roasted shrimp, shredded cabbage, grated carrots, edamame, chopped scallions, sliced cucumbers, jalapeños, diced pineapple, and chopped cilantro.

Combine Ingredients

Drizzle the Asian sesame ginger dressing over the salad and toss gently to combine all the ingredients evenly.

Dress the Salad

Chill the salad in the refrigerator for at least 30 minutes before serving. Top with crispy onions just before serving.

Serve

cold sesame noodle

Recipe information

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