Shrimp + Spicy Noodle Salad

Local Ocean’s Classic

TIME: 20 minutes
SERVING SIZE: 1 bowl per person

Oregon Pink Shrimp
Sesame Chili Sauce
Yakisoba Noodles
Vegetable Mix
Green Onion Garnish
Cilantro Garnish

Salt + pepper for seasoning

Note from the Local Ocean Kitchen - Many Asian-inspired noodle salads are part-hot/part-cold. Our spicy noodle salad is in that style, with the sauce just warming through the vegetables and leaving them crunchy. If you have problems eating crunchy vegetables, you may cook them in in the sauce for a minute to soften slightly. The instructions will teach you the authentic Local Ocean dish.

1. In a wide saucepan or wok, heat 3/4 of the sesame chili sauce to a boil.

2. Once the sauce reaches a boil, add the yakisoba noodles to the pan. Bring sauce back to a boil and cook for 1-2 minutes until the sauce thickens and begins to coat the noodles.

3. Prepare the lime by cutting in half widthwise, then each half into quarters as wedges. Set aside for garnish.

4. Put your raw mixed vegetables into a large metal bowl. Pour the hot noodles & sauce into the bowl. Toss everything together quickly to mix and heat up the vegetables.

5. Divide noodles & vegetables equally between dinner bowls. Top with pink shrimp, cilantro, and green onions. Serve with lime wedges. Any remaining chili garlic sauce can be added to taste or used as a dipping sauce.

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Oregon fishermen are leaders in fishing gear innovation.  To catch pink shrimp, they drag trawl nets through the water. Unfortunately, nets can also catch unwanted fish – known as “bycatch”. Now all shrimp fishermen utilize a round aluminum grate inserted in the middle of the net.  Small shrimp pass through, but larger fish are stopped and swim out through an escape hole.  Also, underwater lights at the net entrance scare off very small fish that could slip through the grate. These innovations have nearly eliminated bycatch by shrimp fishermen, yielding a “cleaner” catch. Oregon pink shrimp became the first shrimp fishery in the world to be certified sustainable by the Marine Stewardship Council.

Updated November 2nd, 2020

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