Asian Noodle Salad with Shrimp – Perfect for hot summer weather!
This is an incredibly versatile salad. It can be made ahead and refrigerated or made when you’re ready to eat and served at room temperature. Add whatever veggies you like, have on hand, or have growing in the garden!
Because it’s made with rice noodles or glass noodles (bean thread noodles), it cooks up in only minutes. Perfect for weeknights, great for potlucks or tailgate parties, and really, really good leftover.
Here’s what you need:
Rice Noodles, Shrimp, Green Onions, Celery, Jalapeño Pepper (or Thai Chili), Carrots, Cherry Tomatoes, Fresh Mint, Fresh Basil, Fresh Cilantro, Limes, and Fish Sauce, and Sugar (not pictured)
(Ignore that rice vinegar up there…we don’t need it. Imposter!)
Let’s talk about these noodles…
I have a couple of kinds of Asian noodles that I can easily find in my regular grocery store. You can either get rice noodles (on the left) or bean thread noodles (on the right). Both are naturally gluten free. Yay!
The thickness of the noodle is up to you but I prefer a slightly thicker noodle similar in size to spaghetti or linguini. The pink packaged “vermicelli” noodles on the right were suggested in the original recipe but are a little too thin for my taste and tend to clump all together in the bowl. However, not to fear, they’re perfect for my favorite Spring Rolls so I’ll have no problem using them up.
If you have the bean thread noodles, they are sometimes also called Glass Noodles because they will be almost transparent when you cook them whereas the rice noodles remain more whitish in color. Both are good for this recipe.
If you have an Asian market, look around and you’ll find many, many varieties to try. Just like pasta, you can easily swap out noodle sizes and shapes in this salad so don’t worry if your store doesn’t have exactly the same thing.