Best 3 Asian Shrimp And Noodle Salad Recipes

Asian shrimp and noodle salad is a refreshing, flavorful, and healthy dish that is perfect for a light lunch or dinner. It typically features succulent shrimp, vibrant noodles, and an array of crisp vegetables, all tossed in a zesty dressing. The combination of sweet, sour, and savory flavors in this salad makes it a delightful culinary experience. Whether you prefer a classic Thai-inspired salad with a spicy peanut dressing or a refreshing Vietnamese salad with a tangy fish sauce dressing, there is an Asian shrimp and noodle salad recipe to suit every palate. In this article, we will explore some of the best recipes for this delicious and versatile dish, providing you with a variety of options to satisfy your taste buds and impress your friends and family.

Let's cook with our recipes!

ASIAN SHRIMP AND NOODLE SALAD

Asian Shrimp and Noodle Salad image

Looking for an Asian-style dinner tonight? Then check out this rice noodles and shrimp salad filled with veggies that's made quickly in 15 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 4

Number Of Ingredients 14

Ingredients

3 oz uncooked rice stick noodles
3 tablespoons fresh lime juice
1 1/2 teaspoons fish sauce
4 1/2 teaspoons creamy peanut butter
2 teaspoons sugar
2 teaspoons grated gingerroot
2 teaspoons reduced-sodium soy sauce
2 teaspoons dark sesame oil
2 cloves garlic, finely chopped
5 cups thinly sliced Chinese (napa) cabbage
3/4 lb cooked deveined peeled large shrimp
1 1/2 cups fresh snow pea pods, strings removed, cut diagonally in half
Thinly sliced green onion, if desired
Chopped fresh cilantro, if desired

Steps:

Cook noodles in boiling water 2 to 3 minutes; drain and rinse with cold water. Drain well.
Meanwhile, in small bowl, stir lime juice, fish sauce, peanut butter, sugar, gingerroot, soy sauce, oil and garlic with whisk until smooth; set aside.
In large bowl, stir together noodles, cabbage, shrimp and pea pods. Add dressing; toss well. Sprinkle individual servings with onions and cilantro.

Nutrition Facts : Calories 250, Carbohydrate 21 g, Fat 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg

ASIAN SHRIMP AND NOODLE SALAD

Asian Shrimp and Noodle Salad image

Yield Makes 2 servings

Number Of Ingredients 7

Ingredients

7 tablespoons bottled oil and vinegar dressing
5 to 6 teaspoons fish sauce (nam pla) or soy sauce
4 tablespoons chopped fresh basil
1 tablespoon minced peeled fresh ginger
8 ounces cooked peeled shrimp
6 ounces thin dried Asian noodles (somen) or vermicelli
1/4 unpeeled cucumber, seeded, cut into matchstick-size strips

Steps:

Whisk dressing, 5 teaspoons fish sauce, 3 tablespoons basil and ginger in large bowl to blend. Mix shrimp into dressing and let marinate 10 minutes.
Cook noodles in medium pot of boiling salted water until just tender but still firm to bite. Drain; rinse under cold water to cool quickly. Drain again. Add noodles and cucumber to shrimp. Toss to coat. Season salad to taste with salt and pepper; add remaining 1 teaspoon fish sauce, if desired. Divide salad between 2 plates. Sprinkle with remaining 1 tablespoon basil and serve.

SOUTHEAST ASIAN SHRIMP AND RICE NOODLE SALAD

SOUTHEAST ASIAN SHRIMP AND RICE NOODLE SALAD image

Categories Pasta Picnic Potluck

Yield 3

Number Of Ingredients 13

Ingredients

Dressing
1/4 cup thinly sliced shallots
1/4 cup chopped herbs - cilantro, basil, mint or any combination of the three
Juice of 1 lime
1/4 cup fish sauce
1 teaspoon dried red pepper flakes
1 teaspoon brown or granulated sugar
Salad
4 ounces thin rice noodles (also sold as rice vermicelli)
1 teaspoon high-heat oil, such as canola or grapeseed
1/2 pound shrimp, peeled
1/2 head green or savoy cabbage, finely shredded
Roasted peanuts, chopped

Steps:

In a small dish, mix together the dressing ingredients. Taste and adjust seasonings as needed, then set aside to let the shallots mellow. To make the salad, cook the rice noodles according to the package directions, then drain and rinse with cold water to stop the cooking. While they are cooking, heat a large skillet on a high heat. Add the oil and cook the shrimp until pink and done, just a few minutes per side. Remove from heat. To assemble the salad, place the cabbage at the bottom of a serving bowl, then top with the noodles. Add the shrimp, top with the dressing and garnish with peanuts.

Tips:

Prep work: Before starting, prep all your ingredients. Chop the vegetables, cook the shrimp and noodles, and make the dressing.
Use fresh, quality ingredients: The fresher your ingredients, the better your salad will taste. Look for crisp vegetables, plump shrimp and flavorful herbs.
Don't overcook the shrimp: Shrimp cooks quickly, so be careful not to overcook it. Overcooked shrimp will become tough and rubbery.
Use a light hand with the dressing: A little dressing goes a long way. Too much dressing will overpower the other flavors in the salad.
Serve the salad chilled: This salad is best served chilled. It's a refreshing and light meal for a warm day.

Conclusion:

This Asian shrimp and noodle salad is a flavorful, healthy and easy-to-make meal. It's perfect for a quick lunch or dinner, and it's also a great option for potlucks and picnics. With its colorful vegetables, tender shrimp and tangy dressing, this salad is sure to be a hit with everyone who tries it. So next time you're looking for a light and refreshing meal, give this Asian shrimp and noodle salad a try.