We love the combination of spicy shrimp and lo mein noodles on top of this delicious salad.

Thai Shrimp Salad

Cook noodles according to package directions; set aside.

Sprinkle shrimp with red pepper. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook shrimp for 5 minutes or until shrimp are opaque, turning occasionally. If desired, thread shrimp onto bamboo skewers; set aside.

Whisk together vinegar, soy sauce, honey, ginger paste, garlic, and black pepper to make vinaigrette. Slowly whisk in remaining 2 tablespoons oil.

Divide noodles among serving plates. Arrange bok choy, bell pepper, snow peas, green onions, radishes, and lime wedges over noodles. Top with shrimp kabobs. Garnish with fresh herbs, if desired. Serve with vinaigrette.