Ingredients for Asian Shrimp Noodle Salad
- 8 ounces dried noodles
- 1 pound shrimp
- 1 cup bean sprouts
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced red bell pepper
- 1/2 cup thinly sliced zucchini
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh mint
- 2 tablespoons chopped fresh coriander
- fresh mint sprigs
- Fish Sauce
- 1/4 cup rice vinegar
- 1 teaspoon sugar
- Garlic
- 1 tablespoon lime juice
- Chili Paste
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- a pinch of red pepper flakes (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Asian Shrimp Noodle Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Asian Shrimp Noodle Salad
- Cook 8 ounces of dried noodles according to package directions. Drain, rinse under cold water, and set aside to cool completely.
- While noodles cook, prepare the shrimp. Peel and devein 1 pound of shrimp.
- In a large bowl, combine the cooked and cooled noodles, 1 cup of bean sprouts, 1/2 cup shredded carrots, 1/2 cup thinly sliced red bell pepper, 1/2 cup thinly sliced zucchini, 1/4 cup chopped green onions, 1/4 cup chopped fresh mint, and 2 tablespoons chopped fresh coriander.
- In a separate small bowl, whisk together the dressing ingredients: 1/4 cup rice vinegar, 2 tablespoons soy sauce (or tamari for gluten-free), 1 tablespoon lime juice, 1 tablespoon sesame oil, 1 teaspoon sugar, and a pinch of red pepper flakes (optional).
- Pour the dressing over the noodle mixture and toss gently to coat everything evenly.
- Add the prepared shrimp to the salad and toss again.
- Garnish with fresh mint sprigs and serve immediately or chill for later.
Nutrition Information (Approximate per serving)
Sodium
107 g
Sugar
104g
Fat
11g
Carbs
41g
