Holy smokes, this Asian noodle salad is yummy! And ridiculously easy to pull together too, especially if you have extra Spicy Sweet Shrimp on hand—or substitute other leftovers, like Mahogany Grilled Chicken. Packed with flavor, yet light and refreshing, this noodle salad is a go-to, one-dish healthy dinner.
Ingredients
Dressing
- 1/4 cup sugar
- 1/2 cup boiling water
- 1/4 cup lime juice, freshly squeezed
- 2 tablespoons fish sauce
- 2 teaspoons chile paste (like sambal olek)
- 2 cloves garlic, peeled and pounded to a paste in a mortar and pestle with a pinch of salt
Salad
- 6 ounces cellophane noodles (aka bean thread noodles)
- 1/4 cup green onions, sliced
- 1/4 cup carrot, julienned
- 1/4 cup red bell pepper, julienned
- 1/2 cup cucumber, thinly sliced, peeled, seeded
- 1/4 cup mint, coarsely chopped
- 1/4 cup cilantro, coarsely chopped
- 2 cups mixed lettuce
- 1 recipe Spicy Sweet Shrimp
- 2 tablespoons peanuts, chopped
Instructions
- To make the dressing, dissolve the sugar in the boiling water in a small bowl, then stir in lime juice, fish sauce, chile paste and garlic. Cool in refrigerator.
- To make the salad, pour boiling water over the cellophane noodles in a large bowl, and let soak for 5 minutes. Drain, and cut into manageable lengths with kitchen shears.
- In that same large bowl, mix together the noodles through lettuce. Toss well with the dressing. Top with shrimp and peanuts.
Servings: 4
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