Spicy Asian Shrimp & Cellophane Noodle Salad

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"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 recipe yields 4 servings


  • 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 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 & Variations

No special items needed.