Spicy Asian Shrimp & Cellophane Noodle Salad

20m
Prep Time
8-10m
Cook Time
28m
Ready In


"A very good salad I've made it a number of times, it can be made gluten-free by using GF cellophane noodles and GF soy sauce"

Original is 4 servings

Nutritional

  • Serving Size: 1 (446.1 g)
  • Calories 495.8
  • Total Fat - 6.8 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 297 mg
  • Sodium - 17815.7 mg
  • Total Carbohydrate - 61.7 g
  • Dietary Fiber - 3.9 g
  • Sugars - 12.2 g
  • Protein - 47.8 g
  • Calcium - 170.7 mg
  • Iron - 4.6 mg
  • Vitamin C - 18 mg
  • Thiamin - 0.8 mg

Step by Step Method

Step 1

Place cellophane noodles in a large pot of boiling salted water. Cook for about 4 minutes or until they are al dente. Drain and rinse under cold water. Let drain thoroughly. Place noodles in a large bowl. Add celery, daikon, cucumber, green onions, and cilantro.

Step 2

In a separate bowl, whisk together soy sauce, lime juice, siracha, ginger, fish sauce, and sugar until well combined. Pour over the noodles and vegetables. Stir until well combined.

Step 3

Dredge shrimp in rice flour. In a hot sauté pan, saute dredged shrimp in oil until cooked through and lightly browned.

Step 4

Place noodle salad in individual serving bowls. Top with shrimp, sprinkle with peanuts and serve.

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.


  • Choose shrimp that are already peeled and deveined for convenience.
  • Look for cellophane noodles that are labeled 'gluten-free' to make the recipe gluten-free.

  • Instead of celery, use bell peppers for a crunchy, sweet flavor. The benefit of this substitution is that bell peppers are a sweeter and more colorful vegetable, which will add a more vibrant flavor to the dish.
  • Instead of fish sauce, use tamari for a gluten-free alternative. The benefit of this substitution is that it will make the dish gluten-free, which can be beneficial for those with dietary restrictions or preferences.

Vegetarian Variation To make this recipe vegetarian, omit the shrimp and substitute with 1 1/2 cups of cooked edamame. Saute the edamame in oil until lightly browned and add to the noodle salad.



Coconut Rice: A fragrant and fluffy accompaniment to the Spicy Asian Shrimp & Cellophane Noodle Salad that adds a creamy sweetness to balance out the spicy flavors.


Steamed Bok Choy: This simple and healthy side dish adds a crunchy, fresh flavor to the Spicy Asian Shrimp & Cellophane Noodle Salad. The light flavor of the bok choy helps to cut through the spiciness of the salad, and the bright green color adds a nice contrast to the dish.




FAQ

Q: How can I make this recipe gluten-free?

A: Use gluten-free cellophane noodles and gluten-free soy sauce to make this recipe gluten-free.



Q: Can I use other kinds of noodles for this recipe?

A: Yes, you can use other types of noodles such as udon, soba, or rice noodles.

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Fun facts:

Fun Fact 1: The hot sauce used in this recipe, Siracha, is named after the coastal city of Si Racha in Thailand. It was created in the 1930s by a woman named Thanom Chakkapak, who wanted to make a sauce that was similar to the sauces she tasted while travelling in the US.

Fun Fact 2: The peanuts used in this recipe are a popular snack in Thailand, where they are often served with a variety of sauces. They are also a favorite of celebrity chef Gordon Ramsay, who has been known to use them in many of his dishes.