Rice Noodle Salad

Recipe from Parents
Rice Noodle Salad
8 to 12
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Asian Cuisine, Fish and Seafood, Salad
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    Lemon-Chili Dressing
    • 1/4 cup freshly squeezed lime juice
    • 2 tablespoons chili oil, plus additional for serving
    • 2 tablespoons vegetable oil
    • 4 teaspoons dark soy sauce or tamari
    Rice Noodle Salad
    • 1 tablespoon vegetable oil
    • 1 medium onion, chopped
    • 2 cloves garlic, minced
    • 1 small head cabbage, shredded
    • 6 carrots, sliced
    • 1 pound medium shrimp, shelled
    • 4 cups vegetable stock
    • 2 tablespoons dark soy sauce or tamari
    • 1 tablespoon fish sauce
    • 8 ounces rice vermicelli
    • 1/4 teaspoon freshly ground black pepper
    • 1/2 pound grape tomatoes, halved
    • 3 scallions, thinly sliced, for garnish
    Whisk together all dressing ingredients. Set aside.
    For noodles, heat oil in a large skillet over medium-high heat until shimmering. Add onion and garlic and cook till softened, 2 minutes. Add half the cabbage and half the carrots. Cook for 3 minutes. Stir in shrimp, cook through, and put in a bowl.
    Return the skillet to high. Pour in the stock, soy sauce, and fish sauce. Bring to a boil. Add the vermicelli and reduce heat to medium. Simmer, tossing constantly until noodles soften and liquid reduces to about 1/4 cup, about 5 minutes. Return the shrimp mixture to the pan. Cook, tossing, until most of the liquid has evaporated, 3 minutes. Add pepper. While noodles are still warm, toss in half the lemon-chili dressing. Let cool.
    To serve, toss the grape tomatoes and remaining cabbage and carrots with the remaining dressing; arrange on a large platter. Top with the noodle mix. Garnish with scallions.

    nutrition information

    Per Serving: cal. (kcal) 221, Fat, total (g) 8, sat. fat (g) 1, carb. (g) 27, fiber (g) 4, pro. (g) 10, sodium (mg) 808, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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