Shrimp And Noodle Salad Recipe

Name: Shrimp And Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None small red onion, finely chopped; 2 tsp lemongrass, finely chopped; 2 cloves garlic, minced; 3 None limes, juiced; 2 tsp sesame oil; 1 None red chili, finely chopped; 10.5 oz raw shrimp, peeled, deveined; 7 oz vermicelli noodles; 1 tbsp coconut oil; 1 None red pepper, deseeded, finely sliced; 7 oz green beans, trimmed; 1 cup fresh cilantro leaves; 1/2 cup fresh mint leaves, torn; 2 tsp fish sauce; 3/4 cup roasted peanuts, roughly chopped

Servings: persons

1 None small red onion, finely chopped
2 tsp lemongrass, finely chopped
2 cloves garlic, minced
3 None limes, juiced
2 tsp sesame oil
1 None red chili, finely chopped
10.5 oz raw shrimp, peeled, deveined
7 oz vermicelli noodles
1 tbsp coconut oil
1 None red pepper, deseeded, finely sliced
7 oz green beans, trimmed
1 cup fresh cilantro leaves
1/2 cup fresh mint leaves, torn
2 tsp fish sauce
3/4 cup roasted peanuts, roughly chopped

1
Combine onion, lemongrass, garlic, the juice of 1 lime, sesame oil and chili in a large, shallow dish. Add shrimp and toss to coat. Marinate for 15-20 mins.
2
Place noodles in a heatproof bowl and cover with boiling water. Let soak for 5 mins, or until softened. Drain. Transfer to a bowl and set aside to cool.
3
Meanwhile, heat coconut oil in a large frying pan or wok over high heat. Stir-fry shrimp and pepper for 2-3 mins, or until shrimp have changed color and pepper is tender.
4
Blanch green beans in boiling salted water for 2-3 mins, until tender. Shock in ice water or run under cold water until cool. Drain.
5
Toss shrimp, pepper, green beans, herbs, remaining lime juice and fish sauce with noodles. Sprinkle with roasted peanuts to serve.

539

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 None small red onion, finely chopped, 2 tsp lemongrass, finely chopped, 2 cloves garlic, minced, 3 None limes, juiced, and more.

Yes, Shrimp And Noodle Salad falls under the Seafood 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!

Shrimp And Noodle Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions