Shrimp and noodle salad
This Shrimp and Noodle Salad features tender shrimp, crunchy asparagus, and fresh vegetables, all tossed with a tangy peanut-lime dressing. It's perfect for a light summer meal or a quick lunch.
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!
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.
Shrimp and noodle salad FAQ:
Cook the rice noodles according to the package instructions, typically soaking them in hot water for about 10-15 minutes until tender but still firm (al dente). Drain and rinse with cold water to stop the cooking process.
The shrimp are done when they turn pink and opaque, which usually takes about 2-3 minutes per side over medium heat.
Store leftover salad in an airtight container in the refrigerator for up to 2 days. However, the noodles may become softer and the vegetables less crisp over time.
Yes, you can substitute or add other vegetables such as bell peppers, carrots, or snap peas, depending on your preference and what's available.
The salad is gluten-free as long as you use rice noodles that are labeled gluten-free and check that the fish sauce does not contain gluten.
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.
Nutrition per serving
8 ServingsCalories 110kcal
Protein 7g
Carbohydrates 11g
Fiber 1.61g
Sugar 2.05g
Fat 4.27g
More recipes
Potato salad with chicken and prosciutto
Hearty potato salad with chicken and crispy prosciutto.
27 Nov 2025Asian-style avocado with garlic and ginger
Creamy avocado infused with garlic, ginger, and soy sauce.
12 Feb 2026Grilled soy-sesame salmon with garlic
Delicious grilled salmon marinated in soy sauce and sesame oil.
07 Jan 2026Ginger-honey marinated tofu with white rice
Enjoy flavorful ginger-honey marinated tofu with white rice.
19 Dec 2025Soy and garlic chicken with rice
Soy and garlic chicken served with fragrant basmati rice.
02 Dec 2025Broccolini and mushroom stir-fry
Quick and healthy broccolini and mushroom stir-fry with savory sauces.
01 Dec 2025Beef and mushroom soy noodles
Grilled beef and mushrooms served with rice noodles and fresh vegetables.
12 Jan 2026