Southeast Asian Garlic Shrimp and Herb Noodle Salad Recipe

Name: Southeast Asian Garlic Shrimp and Herb Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounce package mung bean noodles*; 1 tablespoon vegetable oil; 1 pound medium shrimp, peeled, deveined; Kosher salt; 7 medium cloves garlic, finely minced; 1 cucumber, peeled, seeded and sliced into thin strips; 1 carrot, sliced into thin strips (about 1/2 cup); 1 red jalapeno, very thinly sliced or minced (with seeds if you like it hot); 1/2 cup mixed roughly chopped mint, cilantro, and basil; 3 tablespoons nam pla or fish sauce*; 2 tablespoons fresh lime juice, plus 1 limes cut in wedges for serving; 1 teaspoon sugar; 2 to 3 scallions, both white and green, very thinly sliced; *Can be found at specialty Asian markets or Asian aisle in supermarkets

Servings: persons

3 ounce package mung bean noodles*
1 tablespoon vegetable oil
1 pound medium shrimp, peeled, deveined
Kosher salt
7 medium cloves garlic, finely minced
1 cucumber, peeled, seeded and sliced into thin strips
1 carrot, sliced into thin strips (about 1/2 cup)
1 red jalapeno, very thinly sliced or minced (with seeds if you like it hot)
1/2 cup mixed roughly chopped mint, cilantro, and basil
3 tablespoons nam pla or fish sauce*
2 tablespoons fresh lime juice, plus 1 limes cut in wedges for serving
1 teaspoon sugar
2 to 3 scallions, both white and green, very thinly sliced
*Can be found at specialty Asian markets or Asian aisle in supermarkets

1
1.
2
Bring about 4 cups water to a boil.
3
Put the noodles in a large bowl, pour the boiling water over and let them soak until soft, 4 to 5 minutes.
4
Drain in a colander and rinse in very cold water to cool.
5
Shake off excess liquid so noodle are very dry.
6
Cut the noodles with scissors into manageable lengths, about 4 inches.
7
Transfer to a large bowl.
8
2.
9
Pat the shrimp very dry.
10
Heat a large skillet over medium-high heat.
11
Add the vegetable oil and when it shimmers, add the shrimp, season with salt and cook turning once until pink and but not cooked through, 1-2 minutes.
12
Add the garlic and cook stirring until the shrimp are coated, about 1 minute.
13
Add the shrimp and garlic to the noodles along with the cucumber, carrot, jalapeno, herbs, lime juice, fish sauce and sugar and toss.
14
(If the noodles clump, add up to 1/4 cup water to make mixing easier.)
15
Season with salt or fish sauce to taste.
16
Transfer to a serving platter.
17
Transfer salad to a large platter and scatter the scallions on top.
18
Serve at room temperature.
19
Calories: 260
20
Total Fat: 6 grams
21
Saturated Fat: 1 gram
22
Total Carbohydrates: 27 grams
23
Protein: 25 grams
24
Sodium: 1348 milligrams
25
Cholesterol: 172 milligrams
26
Fiber: 2 grams

461

kcal

Calories

Fat

Carbs

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 14 ingredients. The key ingredients include: 3 ounce package mung bean noodles*, 1 tablespoon vegetable oil, 1 pound medium shrimp, peeled, deveined, Kosher salt, and more.

Yes, Southeast Asian Garlic Shrimp and Herb 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.

Southeast Asian Garlic Shrimp and Herb Noodle Salad

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