VIETNAMESE GARLIC SHRIMP (PRAWN) NOODLE SALAD
This is a great, fresh salad with a fantastic Vietnamese dressing based on a recipe by Bill Granger, a famous Australia chef. I really like this dressing because it's got plenty of flavour but the fish sauce is mild in it. I love Nuoc Cham, which is the classic Vietnamese dipping sauce that doubles as dressings. But some people find that the fish sauce flavour is too strong. Plus, it's an art form to get the flavour balance right!
Provided by Nagi | RecipeTin Eats
Categories Salad
Time 20m
Number Of Ingredients 17
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.
Nutrition Facts : ServingSize 334 g, Calories 273 kcal, Carbohydrate 36.9 g, Protein 16.8 g, Fat 6.1 g, SaturatedFat 1 g, Cholesterol 105 mg, Sodium 2160 mg, Fiber 2.6 g, Sugar 9.9 g
ASIAN SHRIMP AND NOODLE SALAD
Looking for an Asian-style dinner tonight? Then check out this rice noodles and shrimp salad filled with veggies that's made quickly in 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 14
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 NOODLE SALAD WITH SHRIMP
These cold Vietnamese-style noodles are perfect for a warm night. The rice stick noodles, fish sauce, and chili-garlic sauce can be found in the Asian section of many supermarkets and at As ian markets.
Provided by Bon Appétit Test Kitchen
Categories Low Fat Quick & Easy Low Cal High Fiber Dinner Lunch Shrimp Cucumber Healthy Noodle Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Cook noodles in large saucepan of boiling salted water until tender, stirring occasionally, 4 to 5 minutes. Drain. Rinse with cold water; drain well. Using scissors, cut noodles into thirds.
- Whisk lime juice, fish sauce, chili-garlic sauce, and sugar in small bowl until sugar dissolves. Place shrimp in medium bowl. Add 2 tablespoons dressing; toss to coat.
- Divide noodles among bowls. Top with cucumber slices and all remaining ingredients. Spoon shrimp with dressing over, and drizzle with remaining dressing.
GRILLED SHRIMP AND NOODLE SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain and rinse with cold water.
- 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.
- Heat a grill or grill pan to medium-high. Grill the shrimp, asparagus 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.
- Divide the noodles among bowls and top with the shrimp, asparagus, mushrooms, carrot and cilantro.
ASIAN SHRIMP NOODLE SALAD
This is the easiest of salads to prepare and it's healthy too with lots of fresh veggies and no oil. I think it tastes best if you let it marinate in the dressing for an hour or so but you can serve it right away as well. If you like a bit of kick, add some chopped hot chili peppers.
Provided by Sackville
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 16
Steps:
- Cook noodles according to package directions.
- Drain, rinse and let cool completely.
- In large serving bowl, combine shrimp, bean sprouts, carrot, red pepper, zucchini, green onions, mint, coriander and cooled noodles.
- Whisk dressing ingredients together, pour over the salad and toss to coat evenly.
- Garnish with mint sprigs.
Nutrition Facts : Calories 857.1, Fat 10, SaturatedFat 2.3, Cholesterol 428, Sodium 2578.1, Carbohydrate 124.6, Fiber 10.5, Sugar 26, Protein 68.4
ASIAN SHRIMP & NOODLE SALAD
French's has been America's favorite mustard brand for over a century. Learn more about your favorite yellow mustard and other French's sauces & products today!
Provided by French's
Categories Entrees,Salad and Dressings,
Yield 6
Number Of Ingredients 10
Steps:
- COMBINE 1/3 cup oil, vinegar, Worcestershire, soy sauce, honey and ginger until well blended; set aside. Prepare Ramen noodles according to package directions for soup; drain and rinse noodles. Place in large serving bowl.
- HEAT 1 tbsp. oil in large skillet or wok; stir-fry shrimp until shrimp turn pink. Place in bowl with noodles. Stir-fry vegetables in remaining oil until crisp-tender.
- ADD vegetables, dressing and 1 cup Crispy Fried Onions to bowl with noodles; toss to coat well. Serve immediately topped with remaining onions.
ASIAN SHRIMP SALAD
Make and share this Asian Shrimp Salad recipe from Food.com.
Provided by Crabbycakes
Categories Asian
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook soba noodles in boiling water 3-5 minutes, drain and rinse with cool water.
- Toss with sesame oil, rice wine vinegar and salt& pepper.
- Chill until needed.
- Mix chili sauce, lime juice, hoisin sauce and cilantro in medium size bowl.
- Chill.
- Mix noodles and vegetables (except for green onions) in a bowl.
- Portion noodles onto each of 4 plates.
- Arrange shrimp on top of noodles.
- Drizzle each plate with chili sauce and, hoisin, garnish with green onions.
ASIAN SHRIMP SALAD
Small shrimp, orange slices, and red bell pepper are tossed with an Asian Pineapple Dressing in this tasty salad.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Combine shrimp, orange, bell pepper, and green onions in medium bowl. Toss with Asian Pineapple Dressing, to taste.
- Divide salad on 2 large plates. Spoon shrimp mixture over each salad. Refrigerate leftovers.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 17.7 g, Cholesterol 115 mg, Fat 1.5 g, Fiber 4.3 g, Protein 18 g, SaturatedFat 0.3 g, Sodium 127.6 mg, Sugar 9.9 g
ASIAN SHRIMP AND NOODLE SALAD
Yield Makes 2 servings
Number Of Ingredients 7
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.
CHINESE NOODLES WITH SHRIMP
Provided by Metro
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Cook noodles. Drain and set aside.Heat oil in a wok. Cook garlic, stirring. Add shrimp and cook another 3 minutes, stirring. Shrimp should be pink. Add cooked noodles, soya sauce, hoisin sauce, rice vinegar and broth. Stir fry on high heat until everything is heated through and sauce is absorbed.Add bean sprouts and scallions and cook 1 minute more. Transfer to a serving platter.
SHRIMP AND NOODLE SALAD
The star of this dish is the juicy grapefruit that gets tossed with this noodle salad. The residual juice gets used in the dressing as well, giving the whole salad a tart and refreshing flavor. Don't skip the crispy shallots! They add a delicious savory crunch.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Trim the top and bottom of the grapefruit, then slice off the peel and white pith. Hold the grapefruit over a bowl and cut out the segments, letting them drop into the bowl; tear into bite-size pieces. Squeeze the juices from the membranes into the bowl.
- Make the dressing: Remove 2 tablespoons of the grapefruit juice to a large bowl. Stir in the fish sauce, all but 1 teaspoon of the chili sauce, 1 teaspoon ginger, the lime juice and 2 tablespoons water.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the shallots and cook, stirring, until starting to crisp, 3 to 4 minutes. Remove the shallots to a paper towel-lined plate to drain. Pour the oil from the skillet into the fish sauce dressing, leaving a coating of oil in the skillet.
- Season the shrimp with salt and pepper in a bowl. Toss with the remaining 1 teaspoon chili sauce and 2 teaspoons ginger. Add the shrimp to the skillet and cook over medium-high heat, stirring, until cooked through, 1 to 2 minutes per side. Remove to a plate.
- When the water comes to a boil, remove from the heat and submerge the noodles; stir until tender, 3 minutes. Drain in a sieve and rinse under cold water; shake out as much water as possible.
- Toss the noodles, slaw mix and mint with the dressing. Divide among bowls. Top with the shrimp, grapefruit and shallots.
Nutrition Facts : Calories 490, Fat 16 grams, SaturatedFat 1 grams, Cholesterol 183 milligrams, Sodium 886 milligrams, Carbohydrate 57 grams, Fiber 6 grams, Protein 30 grams, Sugar 15 grams
ASIAN RICE NOODLE SALAD WITH SHRIMP
*For additional flavor for the shrimp below, throw in a tablespoon of butter into the pan while cooking
Provided by hipfoodiemom
Categories Main or Side Dish
Time 25m
Number Of Ingredients 18
Steps:
- For the tofu: Over medium-high heat, add the oil in a non-stick pan for about 2 minutes. Add the sliced, somewhat dry tofu and fry until golden brown, flipping as you are cooking them. Season with salt and pepper if desired. When finished, set aside on a paper towel lined plate.
- For the shrimp: Over medium-high heat, add the oil in a non-stick pan for about 2 minutes. Add the shrimp and cook until pink, flip and cook the other side for another 2 to 3 minutes. Shrimp cooks very quickly so don't overcook.
- In a large pot of boiling water, cook the noodles according to package directions. Most rice noodles only need to be cooked for about 4 to 5 minutes. Drain and set aside.
- For the dressing: Using a small bowl or mason jar with lid, mix together the sweet chili sauce, brown rice vinegar, soy sauce and fish sauce. Shake or whisk together and drizzle over the noodles (start with only HALF the dressing mixture) and toss together. Use more if needed.
- To serve: portion out the noodles and top with the sliced raw vegetables, shrimp and tofu. Sprinkle on the chopped peanuts, green onions, fresh cilantro, sriracha (if using) and add a lime wedge or two. I like to add an extra drizzle of soy sauce and/or sesame oil over the top before serving. Enjoy!
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- In a medium bowl or glass measuring cup, combine 1/4 cup of the olive oil, lime juice, fish sauce, honey, garlic, and ginger; stir with a whisk. Let dressing stand for at least 10 minutes while you prepare remainder of recipe.
- Heat remaining 2 Tbsp. olive oil in a large skillet over medium-high heat. Season shrimp with salt, if desired, and add to hot skillet. Cook 2 to 3 minutes per side, or until shrimp turn opaque. Transfer to a plate.
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- In a bowl, combine the lime juice with the fish sauce, sugar, oil, chile, lime leaf and oyster sauce. In another bowl, toss the shrimp with half of the chile-lime dressing. Cover and refrigerate for 30 minutes.
- Meanwhile, in a large heatproof bowl, cover the cellophane noodles with warm water. Let stand until pliable, 5 minutes.
- Light a grill. Drain the cellophane noodles. Using scissors, cut the noodles into 2-inch lengths and return them to the bowl. Cover the noodles with the boiling water and let stand until they are softened, about 1 minute. Drain well.
- Season the shrimp with salt and pepper and grill over high heat until just tender, about 1 minute per side. In a bowl, toss the shrimp with the cellophane noodles, scallions, mint, cilantro, basil and the remaining dressing. Mound the salad on plates or a platter. Sprinkle with the peanuts and serve with lime wedges.
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