To make Honey Lime Dressing: In blender container, combine all ingredients except oils and sesame seed. Process until blended. Add sesame oil. With motor running, slowly add 1 1/2 cups of the canola oil, blending until smooth. Add additional canola oil to thicken, if necessary. Stir in sesame seed. (Yield: about 1 quart)
In large bowl, combine tomatoes, lettuce, cabbage, salad greens, green onions and bell pepper; cover and refrigerate if made ahead.
For each serving, to order: Combine 3 cups salad mixture, 1 cup Fried Rice Noodles and 1 ounce Honey-Lime Dressing; toss lightly to coat. Arrange 7 shrimp on top; drizzle with 3/4 ounce Hoisin Peanut Sauce. Garnish with 2 tablespoons Soy Glazed Almonds, sesame seed and cilantro.
To make Fried Rice Noodles: In small batches, deep-fry 9 ounces dried rice noodles in 375°F oil until puffed, but not browned. Remove and drain. (Yield: 24 cups)
To make Hoisin-Peanut Sauce: In saucepan, combine 1 cup water, 1/2 cup (5 ounces) smooth or chunky peanut butter, 1/2 cup (5 1/2 ounces) Kikkoman Hoisin Sauce, 2 tablespoons sesame oil, 2 tablespoons Kikkoman Soy Sauce, 1 tablespoon grated or minced fresh ginger, 1 tablespoon honey, 1 tablespoon Vietnamese chili garlic sauce and 1 tablespoon rice vinegar; heat over medium-high heat to a boil, stirring frequently with wire whisk. Reduce heat; simmer 1 to 2 minutes. Stir in additional water to thin, if necessary. Transfer to plastic squirt bottle. (Yield: 2 1/4 cups)
To make Soy-Glazed Almonds: In bowl, combine 2 1/2 cups (about 15 ounces) whole blanched almonds, 1/4 cup Kikkoman Soy Sauce and 1/4 cup sugar; mix until blended. Spread onto greased sheet pan; bake in 350°F oven for 20 to 25 minutes or until almonds are the color of molasses, stirring occasionally. Cool slightly. While still warm, transfer to cutting board; chop coarsely. (Yield: 3 cups)
