Ingredients
- 8 ounces dry cellophane noodles
- 1/2 cup finely diced celery
- 3/4 cup julienne daikon radish (cut like short matchsticks or coarsely grated)
- 1 1/2 cups sliced cucumber
- 1/4 cup thinly sliced green onions
- 1/2 cup coarsely chopped cilantro
- 1/4 cup low-sodium soy sauce
- 3 tablespoons lime juice
- 1/2 tablespoon hot sauce (siracha hot sauce)
- 1 tablespoon minced fresh ginger
- 3 tablespoons fish sauce
- 3 tablespoons granulated sugar
- 1 1/2 pounds raw shrimp (peeled and deveined with or without the tail)
- Rice flour, for dredging
- Vegetable oil, for sauteing
- 1/2 cup salted roasted peanuts
How to Make
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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.
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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.
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Step 3: Dredge shrimp in rice flour. In a hot sauté pan, saute dredged shrimp in oil until cooked through and lightly browned.
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Step 4: Place noodle salad in individual serving bowls. Top with shrimp, sprinkle with peanuts and serve.
We hope you enjoy this recipe!
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