Vietnamese Shrimp Noodle Salad
Vietnamese Shrimp Noodle Salad
Ingredients
- Shrimp:
- 1 pound shrimp, shelled and deveined
- 1 tablespoon olive oil
- 2 garlic cloves, finely chopped
- pinch of salt
- Dressing:
- ¼ cup lime juice
- ¼ cup fish sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon hot chili paste, such as sambal oelek
- 1 garlic clove, finely chopped
- Salad:
- 8 ounces rice noodles
- 2 large carrots, shredded
- 2 radishes, thinly sliced
- 1 large cucumber, sliced
- shredded lettuce or cabbage
- ¼ cup fresh mint leaves
Instructions
- Shrimp:
- In medium bowl, combine the shrimp, olive oil, chopped garlic, and salt. Toss well to combine and set aside for 15 minutes.
- Heat a skillet over high heat. Add the shrimp and cook for 3 minutes. Remove from heat.
- Dressing:
- In a jar with tight fitting seal, add lime juice, fish sauce, rice vinegar, honey, chili paste, and garlic. Shake well and set aside
- Salad:
- Prepare the noodles according to the packet directions. Drain the noodles.
- Add the noodles to a large bowl and add the shrimp, carrots, and cucumbers. Drizzle ½ the sauce and toss to combine. Divide among bowls and top with cabbage and fresh mint. Serve with remaining sauce. Enjoy!
Notes
*you may want to make an extra batch of dressing incase you want a little more for your salad 🙂