Shrimp and Rice Noodle Salad

Shrimp and Noodle Salad

Here’s a great way to refresh your day with a very nice shrimp and rice noodle salad. It takes only a little time to make and it has just about everything you can ask for — shrimp, asparagus, some carrots and some mushrooms, all done over the fantastic rice noodles. You really can’t beat this dish.

I believe the original for this came probably from the food channel, but for a number of reasons, I really didn’t have a grill handy, so I just simply gave the shrimp its bit of marinade and finished it in a very nice hot saute pan. Worked just as well as the grill, and unless you’re really into that smoked taste, I’d say they’re about equal. Like the man sometimes says: Use what you’ve got.

The rest of the salad is pretty easy.

 

Shrimp and Rice Noodle Salad
Serves 4
Here's a great way to refresh your day with a shrimp and rice noodle salad. It takes only a minute to make and it has just about everything you can ask for.
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Ingredients
  1. 14 oz. flat rice noodles
  2. 1/2 cup fresh lime juice
  3. 1/3 cup fish sauce
  4. 1/2 cup light brown sugar
  5. 2 cloves garlic, finely chopped
  6. 1 to 2 tsp. Sriracha chili sauce
  7. 1 pound medium-large shrimp, peeled and deveined
  8. 1 medium bunch asparagus, trimmed
  9. 5 oz. shiitake mushrooms, trimmed
  10. 1 medium carrot, cut into thin small rounds
  11. 1/2 cup fresh cilantro
Instructions
  1. Bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain and rinse with cold water.
  2. Meanwhile, whisk the lime juice, fish sauce, brown sugar, garlic, chili sauce and 1/3 cup water in a medium bowl. Transfer 1/4 cup of the marinade to another bowl and toss with the shrimp. Toss another 1/4 cup marinade with the asparagus and mushrooms in a third bowl. Let the shrimp and vegetables marinate 10 minutes at room temperature. Toss the noodles with the remaining marinade.
  3. Heat saute pan to high. Grill the shrimp, asparagus, carrot rounds and mushrooms until the shrimp is just cooked through and the asparagus is slightly tender, 2 to 3 minutes per side. Halve the mushrooms and cut the asparagus into pieces.
  4. Divide the noodles among bowls and top with the shrimp, asparagus, carrots, mushrooms, and cilantro.
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