Shrimp and noodle salad

Discover a refreshing Shrimp and Noodle Salad recipe featuring tender rice noodles, succulent shrimp, crisp asparagus, and vibrant Chinese peas. Enhanced with fresh cucumber, zesty lime juice, and a hint of fish and salsa sauces, this light and flavorful dish is perfect for a healthy lunch or dinner. Ready in just minutes, this Asian-inspired salad is a delightful mix of textures and tastes!

  • 12 Feb 2025
  • Cook time 5 min
  • Prep time 20 min
  • 8 Servings
  • 10 Ingredients

Shrimp and noodle salad

Shrimp and Noodle Salad is a delicious, refreshing, and light dish perfect for a summer meal or a quick lunch. It's packed with flavors and textures, combining the crunchiness of fresh vegetables with tender shrimp and silky rice noodles. The dressing, made with peanut oil, lime juice, salsa sauce, and fish sauce, adds a tangy and slightly spicy kick that brings all the ingredients together beautifully.

Ingredients:

1 cup rice noodles
230g
3/4 lb asparagus
340g
10 oz shrimps
280g
1/3 cup chinese peas
27g
1 cucumber
250g
1/2 cup scallions
60g
2 tbsp peanut oil
30g
2 tbsp lime juice
30g
1 tbsp salsa sauce
16g
1 tsp fish sauce
5g

Instructions:

1. Prepare the Rice Noodles:
- Cook the rice noodles according to the package instructions. Typically, this involves soaking the noodles in hot water for about 10-15 minutes until they are tender but still firm (al dente). Drain and rinse with cold water to stop the cooking process. Set aside.
2. Blanch the Asparagus and Chinese Peas:
- Trim and cut the asparagus into 1-2 inch pieces.
- Bring a pot of water to a boil, then add the asparagus and Chinese peas. Blanch for 2-3 minutes until they are bright green and crisp-tender.
- Remove the vegetables and immediately plunge them into a bowl of ice water to stop the cooking process. Drain and set aside.
3. Cook the Shrimp:
- Peel and devein the shrimp if not already done.
- In a large skillet, heat 1 tablespoon of peanut oil over medium heat.
- Add the shrimp and cook until pink and opaque, about 2-3 minutes per side.
- Remove from heat and set aside.
4. Prepare the Vegetables:
- Peel the cucumber and slice it thinly.
- Chop the scallions.
5. Make the Dressing:
- In a small bowl, whisk together the remaining 1 tablespoon of peanut oil, lime juice, salsa sauce, and fish sauce until well combined.
6. Assemble the Salad:
- In a large mixing bowl, combine the cooked rice noodles, asparagus, Chinese peas, cucumber, and scallions.
- Add the cooked shrimp to the mixture.
7. Dress and Toss:
- Pour the dressing over the salad and gently toss to ensure everything is well coated.
8. Serve:
- Transfer the salad to a serving platter or individual bowls. Serve immediately and enjoy your refreshing Shrimp and Noodle Salad!

Tips:

- Soak the rice noodles in hot water for 5-7 minutes until they are soft, then drain and rinse with cold water to stop the cooking process.

- Blanch the asparagus briefly in boiling water for about 2 minutes, then transfer them to an ice bath to preserve their bright green color and crisp texture.

- Cook the shrimp until they are pink and opaque, which typically takes 2-3 minutes per side depending on their size.

- Slice the cucumber thinly and cut the scallions finely to ensure even distribution of flavors throughout the salad.

- Toss all ingredients together with the dressing just before serving to keep the vegetables crisp and the noodles from becoming soggy.

- Feel free to add other fresh herbs such as cilantro or mint for an extra burst of freshness.

This Shrimp and Noodle Salad is a delightful combination of fresh ingredients that is both healthy and satisfying. It's easy to prepare and versatile enough to be a light main course or a flavorful side dish. Remember to adjust the seasoning to your preference, and enjoy this vibrant and refreshing salad.

Nutrition Facts
Serving Size160 grams
Energy
Calories 110kcal5%
Protein
Protein 7g4%
Carbohydrates
Carbohydrates 11g3%
Fiber 1.61g4%
Sugar 2.05g2%
Fat
Fat 4.27g5%
Saturated 0.74g2%
Cholesterol 44mg-
Vitamins
Vitamin A 40ug4%
Choline 40mg7%
Vitamin B1 0.09mg8%
Vitamin B2 0.08mg6%
Vitamin B3 1.17mg7%
Vitamin B6 0.13mg8%
Vitamin B9 36ug9%
Vitamin B12 0.40ug17%
Vitamin C 7mg8%
Vitamin E 1.58mg11%
Vitamin K 24ug20%
Minerals
Calcium, Ca 40mg3%
Copper, Cu 0.18mg20%
Iron, Fe 1.22mg11%
Magnesium, Mg 22mg5%
Phosphorus, P 130mg10%
Potassium, K 200mg6%
Selenium, Se 13ug24%
Sodium, Na 110mg7%
Zinc, Zn 0.74mg7%
Water
Water 140g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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