BRIGHT AND SPICY SHRIMP NOODLE SALAD
A punchy, chile-spiked fish sauce vinaigrette works as both marinade and dressing for glass noodles and handfuls of basil and cucumber.
Provided by Chris Morocco
Categories Bon Appétit Dinner Lunch Shrimp Seafood Shellfish Noodle Healthy Wheat/Gluten-Free Soy Free Tree Nut Free Dairy Free Sauté Chile Pepper Honey Ginger Cucumber Peanut
Yield 4 servings
Number Of Ingredients 13
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.
PEPPER-SHRIMP-AND-NOODLE SALAD WITH CRUNCHY SPRING VEGETABLES
Cold peanut noodles get a fresh reboot in this veg-forward entrée salad. After mixing thin spaghetti or ramen with a gingery sesame sauce, you fry garlic slivers for a crunchy garnish, then sizzle juicy shrimp in the same pan. Lastly, the salad: an aromatic bouquet of cucumber, radishes, cilantro, and mint.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 55m
Number Of Ingredients 14
Steps:
- In a bowl, whisk together peanut butter, vinegar, soy sauce, maple syrup, ginger, and 2 teaspoons water. Whisk in sesame oil and 2 tablespoons vegetable oil to combine. Meanwhile, cook noodles in a pot of boiling water according to package instructions. Drain; rinse under cold water. Toss with half of dressing.
- Combine remaining 6 tablespoons vegetable oil with garlic in a nonstick skillet. Cook over medium-low heat, swirling pan occasionally, until garlic is crisp and golden, 6 to 8 minutes. Transfer with a slotted spoon to paper towels; season with salt.
- Return skillet to medium-high heat. Pat shrimp dry; season lightly with salt and generously with pepper. Add to skillet and cook, turning once, until pink and cooked through, 2 to 3 minutes total. Transfer to paper towels.
- Divide noodles among bowls. Top with cucumber, radishes, herbs, shrimp, and garlic chips. Serve, with remaining dressing alongside.
CRUNCHY NOODLE SALAD
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
- Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
- For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
- Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.
CRUNCHY SHRIMP NOODLE SALAD
The vietnamese-style dressing in this dish is best made just before serving to preserve the vibrant colour of the mint.
Provided by English_Rose
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Pour boiling water over the noodles to cover, leave for 4 minutes then drain and cool under cold running water. Drain well.
- Mix the snow peas, carrots, spinach, noodles and shrimp in a shallow bowl.
- Mix together the dressing ingredients until the sugar has dissolved, pour over the salad, then toss everything together.
- Serve straight away.
Nutrition Facts : Calories 329.8, Fat 1.4, SaturatedFat 0.3, Cholesterol 82.9, Sodium 521.9, Carbohydrate 63.8, Fiber 5.9, Sugar 8.7, Protein 15.3
SHRIMP AND NOODLE SALAD
The star of this dish is the juicy grapefruit that gets tossed with this noodle salad. The residual juice gets used in the dressing as well, giving the whole salad a tart and refreshing flavor. Don't skip the crispy shallots! They add a delicious savory crunch.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Trim the top and bottom of the grapefruit, then slice off the peel and white pith. Hold the grapefruit over a bowl and cut out the segments, letting them drop into the bowl; tear into bite-size pieces. Squeeze the juices from the membranes into the bowl.
- Make the dressing: Remove 2 tablespoons of the grapefruit juice to a large bowl. Stir in the fish sauce, all but 1 teaspoon of the chili sauce, 1 teaspoon ginger, the lime juice and 2 tablespoons water.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the shallots and cook, stirring, until starting to crisp, 3 to 4 minutes. Remove the shallots to a paper towel-lined plate to drain. Pour the oil from the skillet into the fish sauce dressing, leaving a coating of oil in the skillet.
- Season the shrimp with salt and pepper in a bowl. Toss with the remaining 1 teaspoon chili sauce and 2 teaspoons ginger. Add the shrimp to the skillet and cook over medium-high heat, stirring, until cooked through, 1 to 2 minutes per side. Remove to a plate.
- When the water comes to a boil, remove from the heat and submerge the noodles; stir until tender, 3 minutes. Drain in a sieve and rinse under cold water; shake out as much water as possible.
- Toss the noodles, slaw mix and mint with the dressing. Divide among bowls. Top with the shrimp, grapefruit and shallots.
Nutrition Facts : Calories 490, Fat 16 grams, SaturatedFat 1 grams, Cholesterol 183 milligrams, Sodium 886 milligrams, Carbohydrate 57 grams, Fiber 6 grams, Protein 30 grams, Sugar 15 grams
CRUNCHY THAI SALAD
Steps:
- Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. When they are done rinse under cold water and add to the salad.;
- Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.;
CRUNCHY NOODLE SALAD
This unusual salad is a great alternative to the usual green salad in hot weather. The dressing is delicious. Quick & easy!
Provided by Marli
Categories Greens
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Shred the cabbage finely& wash well; drain.
- In a salad bowl toss cabbage, green onions, and almonds or pineniuts.
- Whisk together the dressing ingredients, so the sugar is dissolved.
- Add the dressing to the salad and mix well.
- Just before serving add the noddles and toss thoroughly.
- *Includeshredded cooked chicken as a delicous alternative.
Nutrition Facts : Calories 204.4, Fat 9.6, SaturatedFat 1.1, Cholesterol 21, Sodium 260.6, Carbohydrate 23.5, Fiber 3, Sugar 2.6, Protein 7.1
CRUNCHY ASIAN NOODLE SALAD
Make and share this Crunchy Asian Noodle Salad recipe from Food.com.
Provided by Girlinprogress
Categories Vegetable
Time 30m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Mix together salad ingredients.
- Whisk together dressing ingredients and pour over salad.
- Mix with tongs or hands and serve on platter.
Nutrition Facts : Calories 273.8, Fat 11.9, SaturatedFat 1.7, Sodium 778.9, Carbohydrate 38.5, Fiber 3, Sugar 10.8, Protein 8.3
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