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!
Cook time 5 min
Prep time 20 min
Ingredients:
1 cup rice noodles3/4 lb asparagus
10 oz shrimps
1/3 cup chinese peas
1 cucumber
1/2 cup scallions
2 tbsp peanut oil
2 tbsp lime juice
1 tbsp salsa sauce
1 tsp fish sauce
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.
Instructions:
- 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.
- 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.
- 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.
- Peel the cucumber and slice it thinly.
- Chop the scallions.
- In a small bowl, whisk together the remaining 1 tablespoon of peanut oil, lime juice, salsa sauce, and fish sauce until well combined.
- In a large mixing bowl, combine the cooked rice noodles, asparagus, Chinese peas, cucumber, and scallions.
- Add the cooked shrimp to the mixture.
- Pour the dressing over the salad and gently toss to ensure everything is well coated.
- 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 per serving
8 ServingsCalories 110kcal
Protein 7g
Carbohydrates 11g
Fiber 1.61g
Sugar 2.05g
Fat 4.27g
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