Arugula Pesto Rice Noodle Salad Recipe

Name: Arugula Pesto Rice Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups baby arugula; 1/3 cup grated Parmesan cheese; 1/3 cup almonds; 1/3 cup neutral flavored oil (we used avocado oil); 1 garlic clove; 1/2 lime, juiced; 1 pinch flaky sea salt; 1 pinch ground black pepper; 1/4 cup thinly sliced purple cabbage; 1/4 cup thinly sliced radishes; 1/4 cup matchstick-cut carrots; 1/2 lime, juiced; flaky sea salt, to taste; ground black pepper, to taste; 31/2 ounces rice noodles; 1/2 teaspoon neutral flavored oil; 6 large shrimp, peeled and deveined; micro greens, to garnish (optional)

Servings: persons

2 cups baby arugula
1/3 cup grated Parmesan cheese
1/3 cup almonds
1/3 cup neutral flavored oil (we used avocado oil)
1 garlic clove
1/2 lime, juiced
1 pinch flaky sea salt
1 pinch ground black pepper
1/4 cup thinly sliced purple cabbage
1/4 cup thinly sliced radishes
1/4 cup matchstick-cut carrots
1/2 lime, juiced
flaky sea salt, to taste
ground black pepper, to taste
31/2 ounces rice noodles
1/2 teaspoon neutral flavored oil
6 large shrimp, peeled and deveined
micro greens, to garnish (optional)

1
Make the arugula pesto. In a food processor, combine baby arugula, Parmesan cheese, almonds, oil, and garlic. Process well. Add lime juice; season with flaky sea salt and pepper. Pulse until completely smooth.
2
In a medium bowl, combine purple cabbage, red onion, radishes, and carrot. Add lime juice, and season with salt. Toss everything until well coated, then place in the refrigerator until needed.
3
Bring a large pot of water to a boil. Place rice noodles in a large bowl; pour boiling water over noodles, then cover bowl with a lid (a dinner plate or pizza pan does the job in a pinch). Allow noodles to stand and cook for 5-6 minutes, just until tender. Drain noodles, then flash noodles under cold water. Shake excess water off of noodles; Place the noodles back in the bowl and add 2 tablespoons of the prepared Arugula Pesto to the noodles. Toss well to coat.
4
Add oil to a small pan over medium heat. Cook shrimp for 1-2 minutes on each side, or until cooked through. Season with salt and pepper to taste. Place pesto noodles on a serving plate, top with cabbage mixture, shrimp, and micro-greens (optional). Serve immediately.

902

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups baby arugula, 1/3 cup grated Parmesan cheese, 1/3 cup almonds, 1/3 cup neutral flavored oil (we used avocado oil), and more.

Yes, Arugula Pesto Rice Noodle Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Arugula Pesto Rice Noodle Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions