Shrimp and Noodle Salad with Ginger Dressing

Bring a medium saucepan of salted water to a boil. Add the noodles and cook until al dente. Drain and rinse under cold water running water. Pat dry and transfer to a large bowl. Add the coleslaw mix, scallions, cilantro, and shrimp.

In a blender, combine the teriyaki sauce with ginger and chili-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. Add the dressing to the bowl with the noodles and toss well.

Serve noodle salad with lime wedges on the side.