Warm Asian Noodle Salad With Shrimp 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

RICE NOODLE SALAD WITH SHRIMP

Rice Noodle Salad with Shrimp image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons sugar
1/3 cup fresh lime juice (from 4 limes), plus wedges for serving
2 large cloves garlic, grated
1 red Thai bird or serrano chile pepper, thinly sliced (remove seeds for less heat)
1 tablespoon fish sauce
2 tablespoons vegetable oil
12 ounces large shrimp (about 16), peeled and deveined, tails intact
1 8.8-ounce package thin rice noodles
1/2 head red leaf lettuce, thinly sliced
2 large carrots, grated (about 2 cups)
1/2 English cucumber, halved lengthwise and thinly sliced
1 cup roughly chopped fresh cilantro and/or mint

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.

ASIAN NOODLE SALAD WITH SHRIMP

Asian Noodle Salad with Shrimp image

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

Ingredients

1 6.75-ounce package rice stick noodles (maifun)
4 1/2 tablespoons fresh lime juice
3 tablespoons fish sauce (such as nam pla or nuoc nam)
4 teaspoons chili-garlic sauce
2 teaspoons sugar
1 pound peeled deveined cooked medium shrimp
1 cup thinly sliced Japanese cucumbers or Persian cucumbers
1 8-ounce package sugar snap peas, cut crosswise into 1/2-inch pieces (about 2 cups)
1 red bell pepper, thinly sliced
1/2 cup (loosely packed) fresh mint leaves
1/2 cup (loosely packed) fresh cilantro leaves

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.

WARM ASIAN NOODLE SALAD WITH SHRIMP

WARM ASIAN NOODLE SALAD WITH SHRIMP image

Categories Pasta Shellfish Broil

Yield Makes 4 -6 servings.

Number Of Ingredients 18

Ingredients

1 lb. linguine or spaghetti
½ cup + 1 T. vegetable oil (not olive oil), divided
3 T. dark sesame oil
¾ c. soy sauce
1/3 c. sugar
3 T. sesame seeds
2 large cloves garlic, minced
2-1/2 t. crushed red pepper flakes
Small bag washed baby spinach
½ bunch green onions, sliced thinly
1 slivered red or yellow pepper
1 cup fresh bean sprouts
2 ribs celery, sliced thinly
1 cup shredded or very thinly sliced carrots
1/4 pound fresh snow peas, thinly sliced vertically
1/2 small head napa cabbage, shredded coarsely
½ cup cilantro sprigs
1 pound cooked shrimp, shelled and deveined

Steps:

Cook the pasta in salted water until just al dente. Drain and rinse with cold water. Put into a large bowl, add 1 T. vegetable oil and toss well; set aside. Heat together in a saucepan the oils, soy sauce, sugar, sesame seeds, garlic and hot pepper flakes. Cook just until sugar has dissolved and turn off heat. Add all of the rest of the ingredients along with the hot dressing to the pasta. Toss well 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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