Rice noodle salad with grilled shrimp
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
To make this stunning, light, and flavorful Asian salad, cooked rice noodles are tossed with grilled shrimp, shiitake mushrooms, and asparagus. Start by making a marinade for the shrimp, mushrooms, and asparagus, which also serves as the salad dressing. Lime, fish sauce, brown sugar, hot sauce, and garlic give this marinade a unique Asian flavor that will infuse all the salad components. Grill the shrimp, mushrooms, and asparagus on the grill or in a pan until crispy and crisp. Serve the salad in deep bowls and top with fresh cilantro and grated carrots.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 400 g flat rice noodles
- 0.5 cup freshly squeezed lime juice
- 1/3 cup fish sauce
- 0.5 cup brown sugar
- 2 cloves garlic, finely chopped
- 1-2 tsp Asian chili sauce (such as Sriracha)
- 450 g large shrimp, peeled and deveined
- 1 medium bunch asparagus, trimmed
- 150 g shiitake mushrooms, trimmed
- 1 medium carrot, grated
- 0.5 cup fresh cilantro
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Recipes with similar ingredients: rice noodles, lime, fish sauce, brown sugar, garlic, Sriracha sauce, shrimps, asparagus, shiitake mushrooms, carrot, cilantro
Cooking the dish according to the recipe:
- Bring a large pot of water to a boil. Add the noodles and cook according to package directions; drain and rinse under cold water.
- Meanwhile, in a bowl, combine the lime juice, fish sauce, brown sugar, garlic, chili sauce, and 1/3 cup water. Transfer 1/4 cup of the marinade to another bowl and mix with the shrimp. Combine another 1/4 cup of the marinade with the asparagus and mushrooms in a third bowl. Let the shrimp and vegetables marinate for 10 minutes at room temperature. Toss the noodles with the remaining marinade.
- Heat a grill or grill pan to medium-high heat. Grill the shrimp, asparagus, and mushrooms until the shrimp are pink and the asparagus is slightly tender, 2-3 minutes per side. Halve the mushrooms and cut the asparagus into pieces.
- Divide the noodles among bowls and top with shrimp, asparagus, mushrooms, carrots and cilantro.
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