Spicy Asian Shrimp & Cellophane Noodle Salad
Created by SSchiffer on March 2, 2015
- Servings: 4
- Prep Time: 20m
- Cook Time: 8-10m
- Recipe #17668
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.
Nutritional Facts
- 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