Best Rice Stick Noodle Salad With Vietnamese Shrimp Recipes

VIETNAMESE GARLIC SHRIMP (PRAWN) NOODLE SALAD

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.

RICE NOODLE SALAD WITH SHRIMP

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.

RICE NOODLE-SHRIMP SALAD

Steps:

• Cook the rice noodles as the label directs; drain and rinse under cold water to cool, then snip into smaller pieces with kitchen shears. Meanwhile, make the dressing: Whisk 1/4 cup fish sauce, the juice of 1 lime, 2 tablespoons vegetable oil, the jalapeno, sugar, half of the garlic and 1/2 cup water in a small bowl; set aside. Preheat a grill or grill pan to medium high. Combine the zest and juice of the remaining lime and the remaining garlic, 1 tablespoon vegetable oil and 2 teaspoons fish sauce in a medium bowl. Add the shrimp and toss to coat. Grill the shrimp until lightly charred and opaque, about 2 minutes per side. Toss the noodles, romaine, carrots, herbs and bean sprouts in a large bowl. Gradually add enough of the dressing to coat; toss. Divide among bowls and top with the shrimp. Drizzle with the dressing.

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.