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

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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.

Tiempo de Prep:
Raciónes: 6 Servings
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Ingredientes

Cost per serving $2.55 view details

Direcciones

  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.

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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%
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Comentarios

  • Lele
    08 de Junio de 2023
    I had this recipe way back in the eighties at some point and loved it. Even though I'm the one who made it,. I've lost the recipe and have been looking for it forever. I am smiling air to ear that this crossed my screen today!Thx

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