Vietnamese Cold Noodle Salad with Shrimp
Pin RecipeThis Vietnamese Cold Noodle Salad displays a bright color palette and contains a yum-yum flavor profile everyone will rave about. Set up a pretty buffet presentation and you’ll have more freedom to enjoy your guests.
Servings: 3
Ingredients:
Shrimp Seasoning
- 12 pieces medium shrimp
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- Pinch salt and pepper
Cold Salad Dressing
- ¼ cup lime juice
- ¼ cup Asian fish sauce
- 2 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 large garlic clove (chopped)
- 1 tablespoon sweet chili sauce
- 1 teaspoon bird's eye red chili (finely chopped)
Noodle Bowl
- 2½ oz rice vermicelli noodles
- 3 cups iceberg lettuce (shredded)
- 1 cup carrot (cut into fine matchsticks or spiraled)
- 1½ cups cucumber (cut into matchsticks or spiraled)
- 1½ cups beansprouts
- ¼ cup coriander leaves
- ¼ cup mint leaves
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Instructions:
Season the Shrimp
- Combine the Shrimp seasoning in bowl and set aside.
- Combine the Cold Salad Dressing ingredients in another bowl, mix and set aside for 10 minutes.
- Heat a skillet over high heat. Add some butter, then put the shrimp. Cook for 2 minutes, or until browned and the shrimp is just cooked through.
Prepare the Noodle Bowl
- Prepare the noodles according to the packet directions. I par boiled them in hot water for a minute, this ensures they don't overcook. Then drain the noodles.
- Arrange the noodles and remaining Salad ingredients on a large plate or toss together in a bowl. Top with shrimp or your favorite beef bbq.
- Drizzle over the Dressing, or you can serve the Dressing on the side.
- Garnish with crushed peanuts (optional). Serve immediately.
Nutrition Information:
Calories: 218.39kcal | Carbohydrates: 35.87g | Protein: 7.85g | Fat: 5.23g | Saturated Fat: 0.79g | Sodium: 2076.95mg | Fiber: 3.38g | Sugar: 9.74g
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
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