• Campbell Whitman

Cold Noodle Bowl with Shrimp

This cold noodle dish with shrimp is heat wave food in a bowl! It's fresh, cold, crunchy, yet creamy and full of flavors that tickle the palate. The miso-coconut-peanut sauce is a definite, delicious surprise and I dare say it's an all around sophisticated, sexy dish!

Cold Noodles with Shrimp

75 g celery sliced super thin

100 g red cabbage sliced super thin

2 green onions thinly sliced

60 g mung bean sprouts roughly chopped

80 g red bell pepper very thinly sliced

2 T peanuts crumbled & toasted

2 T coconut flakes toasted

8 g cilantro chopped

grated frozen chili pepper

250 g noodle of choice-min were thin & flat (4 minute cook)

400 g pre-cooked garlic shrimp

sprinkle of black and white sesame seeds

Miso-Coconut-Peanut Sauce

50 g peanut butter

30 g shinshu shiro miso paste

200 ml coconut milk mixed well

5 ml soy sauce

zest of lime

16 ml lime juice

10 ml mirin

5 ml sesame oil + 5 ml tossed over the noodles after cooling

10 ml rice wine vinegar

pepper, NO salt needed often with asian sauces


If you do not keep red chilis in the freezer like I do, then slice some raw chilis to your spiciness desire and set aside.


Place the miso, peanut butter & coconut milk in a bowl and whisk it into submission. Then add the rest of the sauce ingredients and set in the fridge.


Slice or chop all of the vegetables. The thinner the better! Delicate pieces of thinly-sliced, raw vegetables manages to fold into the noodles dressed in sauce so elegantly, while large chunk do not! I cut them each and set them in a pile on a large plate. I also shortened the cabbage, mung bean sprouts and the bell pepper by after slicing super thin, I then cut them in about 1 inch long pieces (about 2-2.5 cm long) cm. Place everything on the plate and keep it in the fridge till serving time.


If your peanuts and coconut are not toasted, you can place them in a pan on a low heat a toast them till golden brown. Set on a plate to cool. Make sure the peanuts are crumbled.


Boil the noodles for however long the package indicates. I used these thin flat chinese style noodles that were very silky when cooked, which added to the dishes sexiness for sure! But any noodle will do. Once cooked, run under cold water until cold. Then strain well. Toss them in a little bit of sesame oil and black pepper and 1/3 of a cup (about 70 ml) of the sauce just to keep it from sticking together. Set in the fridge to cool off.


I buy the shrimp already made because it's helps me with making certain dishes quickly. And the quality of mine is quite good. I hope you can find the same. Otherwise cook shrimp after its marinated in garlic for a while.


Once ready to plate, Toss the noodles one more time with the cilantro and half of the remaining dressing. I do this with tongs to help them not break. Then, distribute the noodles evenly between 4 bowls. Place atop in piles next to each other, each of the vegetables and finish with the shrimp in the middle on top. Spoon the remaining sauce evenly over the vegetables and shrimp in the 4 bowls. Grate some frozen chili on top (or sprinkle the thinly cut fresh pieces). Add the two sesame seeds and EAT in the HEAT!


p.s. you can technically serve this family style and toss it all together and serve in the middle of the table. AND you can also mix it and set it aside for later, but the sauce will most likely thin out a little due to the sauce itself breaking down the veggies and making them "sweat" from the acids.