Best Asian Shrimp And Noodle Salad Recipes

Asian Shrimp and Noodle Salad image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 4

Number Of Ingredients 14

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 image

Yield Makes 2 servings

Number Of Ingredients 7

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.

SOUTHEAST ASIAN SHRIMP AND RICE NOODLE SALAD image

Yield 3

Number Of Ingredients 13

Dressing
1/4 cup thinly sliced shallots
1/4 cup chopped herbs - cilantro, basil, mint or any combination of the three
Juice of 1 lime
1/4 cup fish sauce
1 teaspoon dried red pepper flakes
1 teaspoon brown or granulated sugar
Salad
4 ounces thin rice noodles (also sold as rice vermicelli)
1 teaspoon high-heat oil, such as canola or grapeseed
1/2 pound shrimp, peeled
1/2 head green or savoy cabbage, finely shredded
Roasted peanuts, chopped

Steps:

In a small dish, mix together the dressing ingredients. Taste and adjust seasonings as needed, then set aside to let the shallots mellow. To make the salad, cook the rice noodles according to the package directions, then drain and rinse with cold water to stop the cooking. While they are cooking, heat a large skillet on a high heat. Add the oil and cook the shrimp until pink and done, just a few minutes per side. Remove from heat. To assemble the salad, place the cabbage at the bottom of a serving bowl, then top with the noodles. Add the shrimp, top with the dressing and garnish with peanuts.