Asian Shrimp Noodle Salad 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.

ASIAN SHRIMP NOODLE SALAD

Asian Shrimp Noodle Salad image

This is the easiest of salads to prepare and it's healthy too with lots of fresh veggies and no oil. I think it tastes best if you let it marinate in the dressing for an hour or so but you can serve it right away as well. If you like a bit of kick, add some chopped hot chili peppers.

Provided by Sackville

Categories Vegetable

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 16

Ingredients

250 g thick long egg noodles (like those used in a chinese stir fry - I use Sharwood's)
500 g cooked shrimp, tails and shells removed
2 cups bean sprouts
1 carrot, thinly sliced
1 red pepper, chopped or cut into slivers
1 cup zucchini, chopped or cut into rounds
4 green onions, sliced
1/4 cup chopped of fresh mint
1/4 cup chopped fresh coriander
mint sprig, for garnish
1/4 cup fish sauce
1/4 cup rice vinegar
2 tablespoons granulated sugar
4 cloves garlic, minced
1 tablespoon lime, juice
1/4 teaspoon chili paste or 1/4 teaspoon curry powder (these will give two very different tastes)

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.

Nutrition Facts : Calories 857.1, Fat 10, SaturatedFat 2.3, Cholesterol 428, Sodium 2578.1, Carbohydrate 124.6, Fiber 10.5, Sugar 26, Protein 68.4

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