Asian Rice Noodle Salad with Shrimp and Fresh Herbs
This rice noodle salad is a taste journey through Southeast Asia. You'll love the mix of crunchy textures and tangy flavors. The shrimp add a marine touch, while fresh herbs and lime dressing awaken the taste buds. Perfect for hot days, it comes together in no time. It's an ideal recipe for a light lunch or as a side for a barbecue. The combination of soy sauce, rice vinegar and sesame oil creates an umami harmony that will transport you straight to Thailand or Vietnam. Feel free to adjust the chili to your taste.
Ingredients
- Rice noodles200 g
- Peeled shrimp250 g
- Cucumber1 medium
- Carrot1 large
- Red bell pepper1/2
- Fresh mint1/2 bunch
- Fresh cilantro1/2 bunch
- Roasted unsalted peanuts50 g
- Soy sauce3 tbsp
- Rice vinegar2 tbsp
- Sesame oil1 tbsp
- Lime juice2 tbsp
- Sugar1 tsp
- Garlic1 clove
- Fresh red chili1 small
- Salt1 pinch
Instructions
- 1
Cook the rice noodles according to package instructions, drain, rinse with cold water and set aside.
- 2
In a bowl, mix soy sauce, rice vinegar, sesame oil, lime juice, sugar, minced garlic and chopped chili for the dressing.
- 3
Cut cucumber, carrot and bell pepper into thin strips. Chop mint and cilantro.
- 4
In a large bowl, combine noodles, vegetables, shrimp and herbs. Add dressing and mix well.
- 5
Sprinkle with crushed peanuts and serve chilled.
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