Curried Shrimp Noodle Salad - Andrew Zimmern

Ingredients

• 1 pound whole u-16 shrimp, peeled and deveined (head left on if you’d like)
• 3 tablespoons Madras Curry seasoning
• 2 tablespoons tomato paste
• 1/4 cup coconut milk
• 2 tablespoons sake
• 2 garlic cloves, passed through a microplane
• 2 tablespoons grated fresh ginger
• 1/2 pound noodles, I like to use cooked and cooled ramen noodles, Chinese medium egg noodles, or Japanese somen
• 2 Persian cucumbers, thinly sliced
• 4 radishes, thinly sliced
• 12 cherry tomatoes, halved
• 1 small head romaine, julienned
• 3 scallions, thinly sliced
• 1/4 cup hot water
• 1/4 cup sugar
• 1/4 cup peanut oil
• 1/3 cup Asian fish sauce
• 1 tablespoon toasted sesame oil
• 2 tablespoons naturally brewed soy sauce
• 3 tablespoons fresh lime juice
• 1 tablespoon minced Serrano chiles
• 1 tablespoon Japanese or Dijon mustard
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1 garlic clove, smashed
• One-inch piece ginger, peeled and chopped