RICE NOODLE SALAD WITH SHRIMP
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
VIETNAMESE GARLIC SHRIMP (PRAWN) NOODLE SALAD
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
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
VIETNAMESE RICE NOODLE SALAD
This is a good salad for a hot day.
Provided by JEN
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 13
Steps:
- Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes.
- Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.
- Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.
Nutrition Facts : Calories 431.7 calories, Carbohydrate 89.5 g, Fat 5.3 g, Fiber 4.1 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 187.5 mg, Sugar 12 g
RICE-STICK NOODLE SALAD WITH VIETNAMESE SHRIMP
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
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
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.
ASIAN NOODLE SALAD WITH SHRIMP
These cold Vietnamese-style noodles are perfect for a warm night. The rice stick noodles, fish sauce, and chili-garlic sauce can be found in the Asian section of many supermarkets and at As ian markets.
Provided by Bon Appétit Test Kitchen
Categories Low Fat Quick & Easy Low Cal High Fiber Dinner Lunch Shrimp Cucumber Healthy Noodle Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
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.
VIETNAMESE RICE NOODLES WITH LEMONGRASS SHRIMP
Nearly every little shop in Vietnam serves some version of this satisfying, simple dish. Bowls of room-temperature rice noodles are festooned with wok-fried or grilled shrimp (or beef, pork or chicken), scented with lemongrass, splashed with a sweet-and-spicy dipping sauce, and then served with pickled vegetables and tender, aromatic herbs.
Provided by David Tanis
Categories dinner, lunch, noodles, seafood, main course
Time 1h
Yield 4 servings
Number Of Ingredients 25
Steps:
- Make the pickled vegetables: Put carrot and daikon in a small bowl and sprinkle with sugar and salt. Add rice vinegar, toss well and set aside.
- Make the dipping sauce: In a small bowl, stir together brown sugar, vinegar, lime juice, fish sauce, garlic, ginger and chiles. Stir in 1/2 cup cold water and let mixture sit for 15 minutes. (Leftover sauce will keep up to 3 days, refrigerated.)
- Marinate the shrimp: Put shrimp in a shallow dish. Add fish sauce, brown sugar, garlic and lemongrass. Mix well to coat.
- Meanwhile, bring a large pot of water to boil. Turn off heat and add rice noodles. Soak noodles, stirring occasionally, until softened, usually about 7 to 8 minutes. Drain and rinse with cold water. Leave in colander at room temperature.
- Prepare a platter of lettuce leaves and herb sprigs for the table. Keep cool, covered with a damp towel.
- Put oil in a wok or frying pan over medium-high heat. When oil is hot, add shrimp without crowding (work in batches if necessary). Cook for about 2 minutes per side, until lightly browned.
- To serve, divide noodles among 4 large soup bowls, then top each with hot shrimp, pickled vegetables and a tablespoon or so of dipping sauce. Sprinkle with scallions and peanuts (and beans sprouts if using). Pass herb platter and remaining dipping sauce at the table, and encourage guests to customize bowls as desired.
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