Sticky maple shrimp noodle salad
Discover a mouth-watering Sticky Maple Shrimp Noodle Salad that combines succulent shrimp, vibrant veggies, and a luscious maple-soy glaze. Featuring rice noodles, zucchini, green beans, Chinese peas, and edamame, this dish is a delightful mix of textures and flavors, topped with fresh spinach and a hint of heat from red hot chili peppers. Perfectly finished with sesame seeds for a nutty crunch, it's a nutritious and irresistible meal that's quick and easy to prepare.
- 26 May 2024
- Cook time 10 min
- Prep time 20 min
- 4 Servings
- 12 Ingredients
Sticky maple shrimp noodle salad is a vibrant and flavorful dish that combines the sweet and spicy notes of maple syrup and red chili peppers with the fresh, crisp textures of assorted vegetables. This dish is perfect for a light yet satisfying meal, offering a delightful mix of proteins, greens, and carbs. Whether you're hosting a dinner party or simply looking for a delicious weeknight dinner, this recipe is sure to impress with its unique combination of flavors.
Ingredients:
Instructions:
- Cook the rice noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process. Set aside.
- Spiralize or julienne the zucchini and set aside.
- Trim and halve the green beans.
- Trim the Chinese peas.
- Shell the edamame if not already done.
- Combine the maple syrup, minced garlic, soy sauce, and chopped red hot chili peppers in a small bowl. Mix well and set aside.
- Heat a large skillet or wok over medium-high heat. Add a little oil if needed.
- Add the shrimp to the skillet and cook until they turn pink and opaque (about 2-3 minutes per side). Once cooked, remove the shrimp from the skillet and set aside.
- In the same skillet, add the green beans, Chinese peas, and edamame. Stir-fry for about 2-3 minutes until they become slightly tender but still crisp.
- Add the spiralized or julienned zucchini and cook for another 2 minutes.
- Add the spinach and cook until just wilted (about 1 minute).
- Add the cooked rice noodles to the skillet with the vegetables.
- Pour the maple sauce over the noodle and vegetable mixture. Toss well to combine and evenly coat in the sauce.
- Return the cooked shrimp to the skillet and gently mix everything together.
- Transfer the sticky maple shrimp noodle salad to serving plates or bowls.
- Sprinkle with toasted sesame seeds for an added crunch and garnish.
- Serve immediately and enjoy this flavorful, sweet, and spicy noodle salad!
Tips:
- Ensure the shrimp are fully thawed and patted dry before cooking to achieve a perfect sear and avoid excess water in the pan.
- Use a spiralizer to create beautiful and uniform zucchini noodles, which will cook evenly and add to the visual appeal of the dish.
- Blanch the green beans, Chinese peas, and edamame briefly in boiling water to retain their vibrant color and crunchy texture before adding them to the salad.
- Adjust the amount of red chili peppers based on your spice tolerance. Removing the seeds will reduce the heat, while keeping them will add extra spiciness.
- Toast the sesame seeds in a dry skillet over medium heat for a few minutes until they are golden brown to enhance their nutty flavor before sprinkling them on top of the salad.
Enjoy the harmonious blend of sweet, spicy, and savory flavors in your sticky maple shrimp noodle salad. With its colorful assortment of vegetables and perfectly cooked shrimp, this dish is not only a feast for the taste buds but also for the eyes. Serve it as a main course or as a refreshing side dish, and relish the compliments you'll receive for this culinary creation.
| Nutrition Facts | |
|---|---|
| Serving Size | 560 grams |
| Energy | |
| Calories 330kcal | 13% |
| Protein | |
| Protein 40g | 27% |
| Carbohydrates | |
| Carbohydrates 30g | 8% |
| Fiber 6g | 15% |
| Sugar 7g | 7% |
| Fat | |
| Fat 6g | 7% |
| Saturated 1.11g | 4% |
| Cholesterol 290mg | - |
| Vitamins | |
| Vitamin A 210ug | 23% |
| Choline 230mg | 42% |
| Vitamin B1 0.27mg | 22% |
| Vitamin B2 0.32mg | 25% |
| Vitamin B3 6mg | 37% |
| Vitamin B6 0.86mg | 51% |
| Vitamin B9 230ug | 58% |
| Vitamin B12 2.52ug | 105% |
| Vitamin C 70mg | 79% |
| Vitamin E 4.03mg | 27% |
| Vitamin K 100ug | 86% |
| Minerals | |
| Calcium, Ca 200mg | 16% |
| Copper, Cu 0.73mg | 0% |
| Iron, Fe 2.94mg | 27% |
| Magnesium, Mg 140mg | 33% |
| Phosphorus, P 740mg | 59% |
| Potassium, K 1050mg | 31% |
| Selenium, Se 70ug | 129% |
| Sodium, Na 730mg | 48% |
| Zinc, Zn 3.69mg | 34% |
| Water | |
| Water 460g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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