MENU

Curried Chow Mein Noodle, Pea, Shrimp & Cashew Salad Recipe

Touch Hearts to Rate
1 vote | 3683 views

This is a quick and easy dish to make. It is adapted from a recipe that appeared in Bon Appetit Magazine's "Too Busy To Cook" section in 1981. They published two hardbound books with recipes from "Too Busy To Cook." One in 1981 and the second volume in 1988. I added water chesnuts; increased the amount cashews and mayonnaise, doubled the curry powder and used jumbo shrimp rather than bay shrimp. It makes a nice side dish for a picnic/BBQ or an easy dish to take to a pot luck. If you're not a fan of shrimp; crab or cooked chicken breast would work as well. If you really want to bump it up lobster would be over the top.

Prep time:
Servings: 6 Servings
Tags:

Ingredients

Cost per serving $2.55 view details

Directions

  1. Mix all ingredients except cashews and noodles in a large bowl. Taste for seasoning and adjust if necessary. Cover and refrigerate for at least an hour to chill.
  2. Mix in cashews and noodles just before serving so they stay crunchy.
  3. Serve on lettuce leaves to garnish.
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - Jul 28 »
Today - Jul 28
Jul 29 - Aug 04
August 5 - 11
August 12 - 18
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 252g
Recipe makes 6 servings
Calories 762  
Calories from Fat 492 65%
Total Fat 57.03g 71%
Saturated Fat 9.01g 36%
Trans Fat 0.0g  
Cholesterol 57mg 19%
Sodium 690mg 29%
Potassium 570mg 16%
Total Carbs 47.31g 13%
Dietary Fiber 5.8g 19%
Sugars 6.2g 4%
Protein 20.38g 33%

Languages

Leave a review or comment