Rice noodle-shrimp salad
Delicious rice noodle-shrimp salad recipe with a fusion of fresh ingredients and zesty flavors. Perfect mix of textures and aromas in every bite.
Ingredients:
- 230g vermicelli rice noodles
- 1/4 cup plus 2 teaspoons fish sauce
- 2 limes (1 zested, both juiced)
- 3 tablespoons vegetable oil
- 1/2 jalapeno pepper, thinly sliced (remove seeds for less heat)
- 1 tablespoon sugar
- 2 cloves garlic, grated
- 450g large shrimp, peeled and deveined
- 1 romaine lettuce heart, thinly sliced
- 2 medium carrots, coarsely grated
- 2 1/2 cups mixed chopped herbs, such as cilantro, basil and mint
- 1 cup bean sprouts
Instructions:
- Prepare the rice noodles according to the package instructions; once cooked, drain and rinse with cold water to cool down, then cut into smaller pieces using kitchen shears. While the noodles are cooking, create the dressing by mixing together 1/4 cup of fish sauce, the juice of one lime, 2 tablespoons of vegetable oil, chopped jalapeno, sugar, half of the minced garlic, and 1/2 cup of water in a small bowl; set it aside. Heat up a grill or grill pan to medium-high. In a separate medium bowl, combine the lime zest, lime juice, remaining minced garlic, 1 tablespoon of vegetable oil, and 2 teaspoons of fish sauce. Add the shrimp and mix well to coat them. Grill the shrimp until they are slightly charred and cooked through, which should take about 2 minutes per side. In a large bowl, mix together the cooked noodles, romaine lettuce, carrots, fresh herbs, and bean sprouts. Slowly add the dressing to the bowl and toss everything together until coated. Divide the mixture into bowls and place the grilled shrimp on top. Finish by drizzling the remaining dressing over the bowls.
Summary:
- Calories: 1848 kcal
- Fat: 48 g
- Protein: 120 g
- Carbs: 242 g
- Potassium: 3026 mg
- Magnesium: 453 mg