Shrimp and Noodle Salad with Ginger Dressing

Ingredients

• 0.5 teaspoon chile-garlic sauce chinese
• 1 cup cilantro leaves 
• 12 ounces coleslaw mix shredded
• 7 ounces fettuccine barilla dried
• 2 tablespoons ginger fresh finely grated
• 4 servings lime wedges for serving
• 4 servings salt 
• 2  scallions white green thinly sliced
• 0.8 pound shrimp cooked halved lengthwise
• 0.3 cup teriyaki sauce 
• 0.3 cup vegetable oil 

Equipment

• bowl
• sauce pan
• blender

Directions

1. Bring a medium saucepan of salted water to a boil.
2. Add the noodles and cook until al dente.
3. Drain and rinse under cold running water. Pat dry and transfer to a large bowl.
4. Add the coleslaw mix, scallions, cilantro and shrimp.
5. In a blender, combine the teriyaki sauce with the ginger and chile-garlic sauce and puree until smooth. With the machine on, slowly add the vegetable oil in a thin stream and puree until the dressing is emulsified. Season lightly with salt.
6. Add the dressing to the bowl with the udon noodles and toss well.
7. Serve the noodle salad with lime wedges on the side.