Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Garlicky Shrimp and Herb Noodle Salad
Getting reviews...
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
Sour, tangy, sweet and spicy—this dish features the essential flavors of Southeast Asian cooking. In addition to mung bean noodles—also called cellophane or glass noodles—and shrimp, it’s loaded with veggies and herbs, adding vibrant color and a mix of textures to the mix.
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
Ingredients
Directions
- 1. Bring about 4 cups water to a boil. Put the noodles in a large bowl, pour the boiling water over and let them soak until soft, 4 to 5 minutes. Drain in a colander and rinse in very cold water to cool. Shake off excess liquid so noodle are very dry. Cut the noodles with scissors into manageable lengths, about 4 inches. Transfer to a large bowl.
- 2. Pat the shrimp very dry. Heat a large skillet over medium-high heat. 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. Add the garlic and cook stirring until the shrimp are coated, about 1 minute. Add the shrimp and garlic to the noodles along with the cucumber, carrot, jalapeno, herbs, lime juice, fish sauce and sugar and toss. (If the noodles clump, add up to 1/4 cup water to make mixing easier.) Season with salt or fish sauce to taste. Transfer to a serving platter. Transfer salad to a large platter and scatter the scallions on top. Serve at room temperature.
Cook’s Note
*Can be found at specialty Asian markets or Asian aisle in supermarkets. For easy speedy preparation, use a mandolin to cut the vegetables.
