Rice Stick Noodle Salad With Vietnamese Shrimp Recipes

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SHRIMP WITH RICE STICK NOODLES AND VEGETABLES (WW)



Shrimp With Rice Stick Noodles and Vegetables (Ww) image

We enjoyed this simple low fat meal. If you are following WW flex plan this is only 3 points/serving. Recipe source: WW magazine (July 2008)

Provided by ellie_

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon honey
1 teaspoon sesame seed oil
4 ounces rice sticks
1 lb large shrimp, peeled and deveined
1 red bell pepper, cut into strips
1/4 lb snow peas, trimmed and cut in half diagnolly
1/2 cucumber, halved lengthwise and sliced
2 tablespoons cilantro, chopped

Steps:

  • In a small cup combine dressing ingredients (vinegar - sesame oil), whisking until smooth.
  • In a large pot of boiling water cook noodles according to package directions (my package didn't have cooking directions, so I cooked them for 5 minutes), with a slotted spoon transfer noodles to a colander and drain (reserving cooking water in pot). Rinse under cold running water; drain well. Transfer to a large bowl.
  • Return cooking water to a boil. Add shrimp and cook until opaque (3-5 minutes). Rinse under cold water; drain.
  • Combine shrimp, dressing and the remaining ingredients with the noodles; toss to combine.
  • This can be made ahead and refrigerated for up to 2 days.

Nutrition Facts : Calories 267, Fat 3.5, SaturatedFat 0.6, Cholesterol 172.8, Sodium 474, Carbohydrate 31.6, Fiber 2, Sugar 4.5, Protein 25.9

VIETNAMESE RICE-NOODLE SALAD



Vietnamese Rice-Noodle Salad image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Number Of Ingredients 13

4 cloves garlic, finely chopped
1 cup chopped cilantro
1 jalapeno pepper, chopped
1 tablespoon honey
1/4 cup fresh lime juice
3 tablespoons fish sauce
1 teaspoon kosher salt
1 pound dried rice vermicelli
2 carrots, julienned
1 cucumber, halved, peeled, seeded and sliced into thin half-rounds
1/4 cup chopped fresh mint
1/2 cup finely shredded napa cabbage
1/4 cup chopped dry-roasted nuts

Steps:

  • Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth. Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes. Drain, rinse well with cold water and drain again. In a large bowl, combine the sauce, noodles, carrots, cucumber, mint and napa cabbage. Toss well and garnish with peanuts.

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.

VIETNAMESE RICE NOODLE SALAD



Vietnamese Rice Noodle Salad image

Categories     Salad     Nut     Pasta     Side     Quick & Easy     Backyard BBQ     Peanut     Summer     Noodle     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free

Yield Makes 4 side-dish servings

Number Of Ingredients 9

4 oz thin rice noodles
1/4 cup rice vinegar (not seasoned)
1 tablespoon sugar
1 tablespoon Asian fish sauce
1/4 teaspoon salt
1 carrot, coarsely shredded
2 scallions, thinly sliced crosswise
1 cup loosely packed mixed fresh cilantro, mint, and/or basil leaves, torn if large
1/4 cup chopped unsalted dry-roasted peanuts

Steps:

  • Soak noodles in hot water 10 minutes, then drain in a large sieve.
  • Cook noodles in a 4-quart pot of boiling water, uncovered, until tender, about 1 minute. Drain in sieve and rinse under cold water until cold. Drain well and pat noodles dry.
  • Whisk together vinegar, sugar, fish sauce, and salt in a large bowl until sugar and salt are dissolved. Add noodles, carrot, scallions, herbs, and peanuts, tossing to combine.

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