Prawn Rice Noodle Salad Recipes

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VIETNAMESE GARLIC SHRIMP (PRAWN) NOODLE SALAD



Vietnamese Garlic Shrimp (Prawn) Noodle Salad image

This is a great, fresh salad with a fantastic Vietnamese dressing based on a recipe by Bill Granger, a famous Australia chef. I really like this dressing because it's got plenty of flavour but the fish sauce is mild in it. I love Nuoc Cham, which is the classic Vietnamese dipping sauce that doubles as dressings. But some people find that the fish sauce flavour is too strong. Plus, it's an art form to get the flavour balance right!

Provided by Nagi | RecipeTin Eats

Categories     Salad

Time 20m

Number Of Ingredients 17

12 - 15 medium shrimp ((prawns), shelled and deveined (about 5 - 7 oz / 150 - 200g, excluding shells))
1 tbsp olive oil
2 garlic cloves (, minced)
Pinch of salt and pepper
1/4 cup lime juice
1/4 cup fish sauce
2 tbsp rice vinegar
1 tbsp caster sugar
1 large garlic clove (, very finely chopped)
1 tsp very finely chopped red chili (, adjust to taste (I use birds eye which is spicy))
2.5 oz / 75g dried rice vermicelli noodles ((Note 1))
3 cups iceberg lettuce (, shredded)
1 cup carrot (, cut into fine matchsticks)
1 1/2 cups cucumber (, cut into matchsticks)
1 1/2 cups beansprouts
1/4 cup coriander leaves (, lightly packed)
1/4 cup mint leaves ((ordinary or Vietnamese), lightly packed)

Steps:

  • Combine the Garlic Shrimp ingredients in a small bowl and set aside for 10 minutes.
  • Combine the Dressing ingredients in a small jar, give it a shake then set aside for 10 minutes.
  • Heat a skillet / fry pan over high heat. Add the shrimp, scraping in the olive oil and garlic from the sides of the bowl. Cook for 2 minutes, or until browned and the shrimp is just cooked through. (Note 2)
  • Remove the prawns from the skillet onto a plate.
  • Prepare the vermicelli noodles according to the packet directions. I like to just soak them in hot tap water for a few minutes, this ensures they don't overcook. Then drain the noodles.
  • Arrange the noodles and remaining Salad ingredients on a large plate (like the photo) or toss together in a bowl. Top with prawns (warm or at room temperature). Drizzle over the Dressing (or toss through), or you can serve the Dressing on the side.
  • Serve immediately.

Nutrition Facts : ServingSize 334 g, Calories 273 kcal, Carbohydrate 36.9 g, Protein 16.8 g, Fat 6.1 g, SaturatedFat 1 g, Cholesterol 105 mg, Sodium 2160 mg, Fiber 2.6 g, Sugar 9.9 g

RICE NOODLE-SHRIMP SALAD



Rice Noodle-Shrimp Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

8 ounces vermicelli rice noodles
1/4 cup plus 2 teaspoons fish sauce
2 limes (1 zested, both juiced)
3 tablespoons vegetable oil
1/2 jalapeno pepper, thinly sliced (remove seeds for less heat)
1 tablespoon sugar
2 cloves garlic, grated
1 pound large shrimp, peeled and deveined
1 romaine lettuce heart, thinly sliced
2 medium carrots, coarsely grated
2 1/2 cups mixed chopped herbs, such as cilantro, basil and mint
2 1/2 cups mixed chopped herbs, such as cilantro, basil and mint
1 cup bean sprouts

Steps:

  • Cook the rice noodles as the label directs; drain and rinse under cold water to cool, then snip into smaller pieces with kitchen shears. Meanwhile, make the dressing: Whisk 1/4 cup fish sauce, the juice of 1 lime, 2 tablespoons vegetable oil, the jalapeno, sugar, half of the garlic and 1/2 cup water in a small bowl; set aside. Preheat a grill or grill pan to medium high. Combine the zest and juice of the remaining lime and the remaining garlic, 1 tablespoon vegetable oil and 2 teaspoons fish sauce in a medium bowl. Add the shrimp and toss to coat. Grill the shrimp until lightly charred and opaque, about 2 minutes per side. Toss the noodles, romaine, carrots, herbs and bean sprouts in a large bowl. Gradually add enough of the dressing to coat; toss. Divide among bowls and top with the shrimp. Drizzle with the dressing.

RICE NOODLE SALAD WITH SHRIMP



Rice Noodle Salad with Shrimp image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons sugar
1/3 cup fresh lime juice (from 4 limes), plus wedges for serving
2 large cloves garlic, grated
1 red Thai bird or serrano chile pepper, thinly sliced (remove seeds for less heat)
1 tablespoon fish sauce
2 tablespoons vegetable oil
12 ounces large shrimp (about 16), peeled and deveined, tails intact
1 8.8-ounce package thin rice noodles
1/2 head red leaf lettuce, thinly sliced
2 large carrots, grated (about 2 cups)
1/2 English cucumber, halved lengthwise and thinly sliced
1 cup roughly chopped fresh cilantro and/or mint

Steps:

  • Bring a large pot of water to a boil. Meanwhile, combine the sugar and 2 tablespoons hot water in a large bowl and stir until dissolved. Stir in the lime juice, garlic, chile and fish sauce; transfer 2 tablespoons of the dressing to a medium bowl and whisk in the vegetable oil. Add the shrimp and toss to coat; set aside.
  • Add the rice noodles to the boiling water and cook as the label directs; drain, rinse with cold water and shake off the excess liquid. Add the noodles to the bowl with the remaining dressing; add the lettuce, carrots, cucumber and herbs and toss to coat.
  • Heat a grill pan over medium-high heat. Grill the shrimp until charred and cooked through, 2 to 3 minutes per side. Arrange over the noodles; serve with lime wedges.

THAI RICE NOODLE SALAD



Thai Rice Noodle Salad image

Just made it up 5 minutes ago and it's really good. It can be served warm or cold; toss again right before serving. Do not overcook the noodles.

Provided by christinadavis

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 21

1 (8 ounce) package dried rice noodles
1 tablespoon olive oil
¼ head romaine lettuce, chopped
¼ red bell pepper, diced
¼ cup chopped red onion
3 green onions, chopped
¼ cucumber, diced
2 tablespoons chopped fresh basil, or to taste
2 tablespoons chopped fresh cilantro, or to taste
1 (1 inch) piece fresh ginger root, minced
¼ jalapeno pepper, seeded and minced
2 cloves garlic, minced
⅓ cup olive oil
¼ cup rice vinegar
¼ cup soy sauce
¼ cup white sugar
1 lemon, juiced
1 lime, juiced
1 teaspoon salt
¼ teaspoon ground turmeric
¼ teaspoon paprika

Steps:

  • Fill a bowl with boiling water; add rice noodles. Cover bowl and let sit until noodles are softened, about 10 minutes. Drain. Add 1 tablespoon olive oil and toss to coat.
  • Mix romaine lettuce, red bell pepper, red onion, green onions, cucumber, basil, cilantro, ginger root, jalapeno pepper, and garlic with rice noodles.
  • Whisk 1/3 cup olive oil, rice vinegar, soy sauce, white sugar, lemon juice, lime juice, salt, turmeric, and paprika together in a bowl; pour over rice noodle mixture and toss to coat.

Nutrition Facts : Calories 471.8 calories, Carbohydrate 65.2 g, Fat 21.9 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 3.1 g, Sodium 1591.5 mg, Sugar 14.4 g

PRAWN RICE NOODLE SALAD



Prawn rice noodle salad image

A fresh, light salad with a citrussy zing to awaken tired senses at the end of the day

Provided by Good Food team

Categories     Dinner, Main course, Snack, Supper

Time 20m

Number Of Ingredients 9

250g pack thin rice noodle
1 mango
200g peeled prawn
bunch spring onion ,sliced
20g pack coriander ,chopped
2rounded tbsp crunchy peanut butter
1 tbsp light muscovado sugar
good pinch chilli powder
2 limes ,juiced

Steps:

  • Pour boiling water over the noodles, leave for 4 mins, then drain and cool under cold running water. Drain well. Halve the mango either side of the stone, then peel each half and chop the flesh. Mix with the noodles, prawns, spring onions and coriander.
  • For the dressing, mix together the peanut butter, sugar and chilli powder, then stir in the lime juice. Add to the salad and toss well.

Nutrition Facts : Calories 421 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 17 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 1.04 milligram of sodium

PRAWN & RICE NOODLE STIR-FRY



Prawn & rice noodle stir-fry image

This simple, midweek meal is low fat, low calorie and bursting with Asian flavours - it's ready in under half an hour too

Provided by Miriam Nice

Categories     Dinner, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 10

200g rice noodles
1 tbsp vegetable oil
1 leek , sliced
200g fine green beans
300g beansprouts
1 garlic clove , crushed
300g peeled raw king prawns
1-2 tbsp soy sauce
2 tsp toasted sesame seeds
pickled ginger

Steps:

  • Pour boiling water over the rice noodles in a large heatproof bowl and leave for 3-5 mins to soften. Meanwhile, in a large wok or frying pan, heat the oil, add the leek and stir-fry over a high heat until starting to soften. Add the green beans and beansprouts, then cook for another 3 mins. Add the garlic and prawns, and cook until the prawns are starting to turn pink. Splash in the soy sauce and heat until everything is cooked through.
  • Tip the contents of the wok onto a large serving dish, drain the rice noodles, add to the serving dish, then toss everything together. Top with the toasted sesame seeds and pickled ginger to serve.

Nutrition Facts : Calories 303 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 1.1 milligram of sodium

RICE NOODLE SALAD



Rice Noodle Salad image

This salad is easy, sweet, spicy, nutty and light. Many friends request this for get-togethers, and our family enjoys it at least once a month for dinner. To make it a main dish, I add marinated and grilled teriyaki chicken.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8-10 servings.

Number Of Ingredients 16

1 package (8.8 ounces) thin rice noodles
2 cups fresh spinach, cut into strips
1 large carrot, shredded
1/2 cup pineapple tidbits
1/4 cup minced fresh cilantro
1 green onion, chopped
SESAME PEANUT DRESSING:
1/4 cup unsalted peanuts
1/4 cup water
1/4 cup lime juice
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon canola oil
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large salad bowl, combine the spinach, carrot, pineapple, cilantro and onion. , In a blender, combine the dressing ingredients; cover and process until blended. Drain noodles and rinse in cold water; drain well. Add to spinach mixture. Drizzle with dressing and toss to coat.

Nutrition Facts : Calories 149 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

RICE-STICK NOODLE SALAD WITH VIETNAMESE SHRIMP



Rice-Stick Noodle Salad with Vietnamese Shrimp image

Categories     Pasta     Low Fat     Mint     Peanut     Shrimp     Cucumber     Summer     Chill     Healthy     Cilantro     Gourmet

Yield Makes 4 Servings

Number Of Ingredients 15

For dressing
1/3 cup Asian fish sauce
1/4 cup rice vinegar (not seasoned)
3 tablespoons sugar
1 1/2 tablespoons fresh lime juice
3 large garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes
1 pound large shrimp (16 to 20)
1/2 lemon
1 English cucumber
4 scallions
1/2 pound rice-stick noodles
1 cup fresh mint sprigs
1/2 cup fresh coriander sprigs
2 tablespoons chopped peanuts

Steps:

  • Make dressing:
  • In a bowl stir together all dressing ingredients until sugar is dissolved. Chill dressing, covered, 1 hour.
  • Shell and devein shrimp. In a large saucepan of salted boiling water cook shrimp with lemon 2 minutes, or until just cooked through. In a colander drain shrimp and rinse under cold water to stop cooking. Halve shrimp lengthwise.
  • Halve cucumber lengthwise and seed. Cut cucumber halves and scallions crosswise into 2 1/2-inch pieces and cut pieces lengthwise into julienne strips.
  • In a bowl soak noodles in hot water to cover 15 minutes to soften. While noodles are soaking, in a 6-quart kettle bring 3 1/2 quarts salted water to a boil. Drain noodles in colander and cook in boiling water 45 seconds, or until just tender. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles well and with scissors cut into 4-inch lengths.
  • Divide noodles, shrimp, vegetables, and dressing among 4 bowls and sprinkle with herbs and peanuts. To eat, pull herbs from sprigs and toss with noodles.

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