Shrimp Cellophane Noodle Salad Recipe

Name: Shrimp Cellophane Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces cellophane noodles, soaked in hot water until soft; 16 cooked shrimp, peeled; 1 small green pepper, seeded and cut into strips; 12 cucumber, cut into strips; 1 tomatoes, cut into strips; 2 shallots, finely sliced; salt; black pepper; cilantro leaf, to garnish; 1 tablespoon rice vinegar; 2 teaspoons asian fish sauce, nam pla; 2 tablespoons fresh lime juice; 1 pinch salt; ½ teaspoon fresh ginger, grated; 1 stalk lemongrass, finely chopped; 1 red chili pepper, seeded, finely sliced; 2 tablespoons of fresh mint, coarsely chopped; 2 -3 sprigs fresh tarragon, coarsely chopped; 1 tablespoon chives, chopped

Servings: persons

4 ounces cellophane noodles, soaked in hot water until soft
16 cooked shrimp, peeled
1 small green pepper, seeded and cut into strips
12 cucumber, cut into strips
1 tomatoes, cut into strips
2 shallots, finely sliced
salt
black pepper
cilantro leaf, to garnish
1 tablespoon rice vinegar
2 teaspoons asian fish sauce, nam pla
2 tablespoons fresh lime juice
1 pinch salt
½ teaspoon fresh ginger, grated
1 stalk lemongrass, finely chopped
1 red chili pepper, seeded, finely sliced
2 tablespoons of fresh mint, coarsely chopped
2 -3 sprigs fresh tarragon, coarsely chopped
1 tablespoon chives, chopped

1
Make the dressing by combining all the ingredients in a small bowl or cup; whisk well.
2
Drain the noodles that were soaking, then plunge them in a saucepan of boiling water for 1 minute; drain, rinse under cold running water and drain again well.
3
In a large bowl, combine the noodles with the shrimp, pepper, cucumber, tomato and shallots.
4
Lightly season with salt and pepper, then toss with the dressing.
5
Spoon the noodles onto individual plates.
6
Garnish with a few cilantro leaves and serve at once.

577

kcal

Calories

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: 4 ounces cellophane noodles, soaked in hot water until soft, 16 cooked shrimp, peeled, 1 small green pepper, seeded and cut into strips, 12 cucumber, cut into strips, and more.

Yes, Shrimp Cellophane 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.

Shrimp Cellophane Noodle Salad

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