Southeast Asian Shrimp And Rice Noodle Salad Recipes

ASIAN SHRIMP AND NOODLE SALAD

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.

SHRIMP AND RICE NOODLE SALAD

Steps:

• ● Cook pasta per package directions, drain and cool ● Mix shrimp, peas, carrots, cilantro, and dressing ● Toss with cooked noodles ● Top with peanuts and plum slices ● Serve & enjoy!

ASIAN RICE SALAD WITH SHRIMP

Steps:

• Whisk the garlic, ginger, sesame oil, vinegar, soy sauce and sugar in a large bowl. Transfer 2 tablespoons of the dressing to a medium bowl, add the shrimp and toss. Add the carrot, celery and snow peas to the remaining dressing and toss.
• Heat a large skillet over high heat and add 2 teaspoons vegetable oil. Add the shrimp and stir-fry until they turn pink, 3 to 4 minutes, then transfer to the bowl with the vegetables. Add 3 to 4 tablespoons water to the skillet and scrape up the browned bits with a wooden spoon, then add the liquid to the bowl with the shrimp. Let the skillet reheat, then add the remaining 1 teaspoon vegetable oil and stir-fry the rice until toasted, about 2 minutes. Remove from the heat and let cool.
• Add the rice and scallions to the shrimp-vegetable mixture and toss. Divide among bowls and top with the lettuce, sprouts, chow mein noodles and/or peanuts.

ASIAN RICE NOODLE SALAD WITH SHRIMP

Steps:

• For the tofu: Over medium-high heat, add the oil in a non-stick pan for about 2 minutes. Add the sliced, somewhat dry tofu and fry until golden brown, flipping as you are cooking them. Season with salt and pepper if desired. When finished, set aside on a paper towel lined plate.
• For the shrimp: Over medium-high heat, add the oil in a non-stick pan for about 2 minutes. Add the shrimp and cook until pink, flip and cook the other side for another 2 to 3 minutes. Shrimp cooks very quickly so don't overcook.
• In a large pot of boiling water, cook the noodles according to package directions. Most rice noodles only need to be cooked for about 4 to 5 minutes. Drain and set aside.
• For the dressing: Using a small bowl or mason jar with lid, mix together the sweet chili sauce, brown rice vinegar, soy sauce and fish sauce. Shake or whisk together and drizzle over the noodles (start with only HALF the dressing mixture) and toss together. Use more if needed.
• To serve: portion out the noodles and top with the sliced raw vegetables, shrimp and tofu. Sprinkle on the chopped peanuts, green onions, fresh cilantro, sriracha (if using) and add a lime wedge or two. I like to add an extra drizzle of soy sauce and/or sesame oil over the top before serving. Enjoy!

GARLICKY SHRIMP AND HERB NOODLE SALAD

Steps:

• 1. Bring about 4 cups water to a boil. Put the noodles in a large bowl, pour the boiling water over and let them soak until soft, 4 to 5 minutes. Drain in a colander and rinse in very cold water to cool. Shake off excess liquid so noodle are very dry. Cut the noodles with scissors into manageable lengths, about 4 inches. Transfer to a large bowl.
• 2. Pat the shrimp very dry. Heat a large skillet over medium-high heat. Add the vegetable oil and when it shimmers, add the shrimp, season with salt and cook turning once until pink and but not cooked through, 1-2 minutes. Add the garlic and cook stirring until the shrimp are coated, about 1 minute. Add the shrimp and garlic to the noodles along with the cucumber, carrot, jalapeno, herbs, lime juice, fish sauce and sugar and toss. (If the noodles clump, add up to 1/4 cup water to make mixing easier.) Season with salt or fish sauce to taste. Transfer to a serving platter. Transfer salad to a large platter and scatter the scallions on top. Serve at room temperature.

SOUTHEAST ASIAN SHRIMP AND GRAPEFRUIT SALAD

Steps:

• Put shrimp in a saucepan with salted water to cover; bring to a boil, then turn off heat and let sit for 5 minutes, or until shrimp are opaque in center. (Alternatively, grill or saute, sprinkling shrimp with salt as they cook.) Cool in refrigerator or under cold running water, then peel (and devein if you like). Cut shrimp in half if they're large.
• Combine nam pla or soy sauce with 2 tablespoons water, sugar and lime juice, and blend or whisk until smooth.
• Arrange the lettuce on 4 plates; top each portion with a few grapefruit pieces, some shrimp, and the mint and cilantro; drizzle with the dressing, then sprinkle with a little of the minced chilies and chopped peanuts if you like, or pass them at the table.

ASIAN NOODLE SALAD WITH SHRIMP

Steps:

• Cook noodles in large saucepan of boiling salted water until tender, stirring occasionally, 4 to 5 minutes. Drain. Rinse with cold water; drain well. Using scissors, cut noodles into thirds.
• Whisk lime juice, fish sauce, chili-garlic sauce, and sugar in small bowl until sugar dissolves. Place shrimp in medium bowl. Add 2 tablespoons dressing; toss to coat.
• Divide noodles among bowls. Top with cucumber slices and all remaining ingredients. Spoon shrimp with dressing over, and drizzle with remaining dressing.

SZECHUAN SHRIMP NOODLE SALAD

Steps:

• Boil noodles in water for about 10 minutes. Rinse, add 1 tablespoons oil (to avoid sticking). Set aside to cool thoroughly.
• To 2 cups of boiling water, immerse snow peas, sprouts and carrots. Cook for 1 minute.
• Rinse vegetables immediately in cold water. Place in refrigerator to cool.
• Pour beaten egg in a small oiled skillet. Roll the egg to cover the bottom of pan. Cook, then shred into slices.
• Place noodles, shrimp, cooled vegetables and shredded egg into a bowl. Toss with prepared sauce and toss lightly before serving.

ASIAN SHRIMP NOODLE SALAD

Steps:

• Cook noodles according to package directions.
• Drain, rinse and let cool completely.
• In large serving bowl, combine shrimp, bean sprouts, carrot, red pepper, zucchini, green onions, mint, coriander and cooled noodles.
• Whisk dressing ingredients together, pour over the salad and toss to coat evenly.
• Garnish with mint sprigs.

BRIGHT AND SPICY SHRIMP NOODLE SALAD

Steps:

• Stir lime juice and honey in a small bowl until honey dissolves. Mix in chile, ginger, garlic, fish sauce, and 3 Tbsp. oil; season dressing with salt.
• Toss shrimp and 2 Tbsp. dressing in a medium bowl to coat; let sit 10 minutes.
• Meanwhile, cook noodles according to package directions. Drain and add to bowl with remaining dressing along with cucumber and ¼ cup peanuts; toss well.
• Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Pour off any liquid from shrimp and pat dry; season all over with salt. Cook shrimp, tossing occasionally, until browned and bright pink, about 5 minutes. Transfer to bowl with noodles, add basil, and toss well to combine.
• Divide noodle salad among bowls and top with remaining peanuts.