Asian Noodle Salad With Shrimp
Recipe: #26127
May 27, 2017
Categories: Salads, Fish/Seafood Salad, Shrimp, Asian, Gluten-Free, Low Fat, No Eggs, Non-Dairy, more
"Recipe source: Bon Appetit (May 2009)"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (392.1 g)
- Calories 382.8
- Total Fat - 3.3 g
- Saturated Fat - 0.7 g
- Cholesterol - 165.9 mg
- Sodium - 2156.2 mg
- Total Carbohydrate - 61.5 g
- Dietary Fiber - 5.4 g
- Sugars - 6.6 g
- Protein - 27.7 g
- Calcium - 137.1 mg
- Iron - 2.7 mg
- Vitamin C - 73.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cook noodles in a large saucepan of boiling salted water until tender, stirring occasionally (4-5 minutes); drain; rinse with cold water; drain. Using scissors cut noodles not thirds.
Step 2
In a small bowl or jar whisk together dressing ingredients (lime juice -sugar) until sugar dissolves.
Step 3
Place shrimp in medium bowl and add 2 tablespoons dressing and toss.
Step 4
Divide noodles among 4 bowls, toss with cucumber slices and all remaining ingredients. Spoon shrimp with dressing over and drizzle with remaining dressing.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Look for firm, plump shrimp with a mild, sweet aroma.
- Use Japanese cucumbers for a milder flavor and crunchier texture.
- Instead of shrimp, use tofu for a vegetarian option - the benefit of this substitution is that it allows the dish to be enjoyed by vegetarians, while still providing a source of protein.
- Instead of chili-garlic sauce, use sriracha - the benefit of this substitution is that it adds a bit more heat to the dish, while still providing a similar flavor profile.
Vegetarian Variation Substitute the shrimp with tofu and use vegetable broth instead of fish sauce.
Coconut Rice: Coconut rice is a great accompaniment to the Asian Noodle Salad With Shrimp. It is light and fragrant, and its subtle sweetness complements the savory and spicy flavors of the noodle salad. Coconut rice is also easy to make and requires minimal ingredients.
Grilled Pineapple: Grilled pineapple is a great complement to the Asian Noodle Salad With Shrimp. Its sweet and smoky flavor adds a delicious contrast to the savory and spicy flavors of the salad. Grilled pineapple is also easy to make and requires only a few ingredients.
FAQ
Q: How do I cook the noodles?
A: Cook the noodles in a large saucepan of boiling salted water until tender, stirring occasionally (4-5 minutes); drain; rinse with cold water; drain.
Q: What is the best way to season noodles?
A: To season noodles, add some oil or butter to the cooked noodles and mix in your favorite herbs and spices. You can also add a splash of soy sauce, fish sauce, or your favorite hot sauce for extra flavor.
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Fun facts:
The chili-garlic sauce in this recipe is a key ingredient of Asian cuisine and is widely used in dishes such as stir-fries, soups and sauces. It was popularized by celebrity chef, Rachel Ray, who uses it in many of her recipes.
The mint and cilantro leaves in this recipe are believed to have been used in cooking since ancient times, with evidence of their use in Egyptian and Roman cuisine. They are known to have been used by famous chefs such as Auguste Escoffier and Julia Child.