Photo: Grilled Shrimp and Noodle Salad Recipe
Ingredients
- 14 ounces flat rice noodles
- 1/2 cup fresh lime juice
- 1/3 cup fish sauce
- 1/2 cup packed light brown sugar
- 2 cloves garlic, finely chopped
- 1 to 2 teaspoons Asian chili sauce (such as Sriracha)
- 1 pound medium-large shrimp, peeled and deveined
- 1 medium bunch asparagus, trimmed
- 5 ounces shiitake mushrooms, trimmed
- 1 medium carrot, shredded
- 1/2 cup fresh cilantro
Directions
Bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain and rinse with cold water.
Meanwhile, whisk the lime juice, fish sauce, brown sugar, garlic, chili sauce and 1/3 cup water in a medium bowl. Transfer 1/4 cup of the marinade to another bowl and toss with the shrimp. Toss another 1/4 cup marinade with the asparagus and mushrooms in a third bowl. Let the shrimp and vegetables marinate 10 minutes at room temperature. Toss the noodles with the remaining marinade.
Heat a grill or grill pan to medium-high. Grill the shrimp, asparagus and mushrooms until the shrimp is just cooked through and the asparagus is slightly tender, 2 to 3 minutes per side. Halve the mushrooms and cut the asparagus into pieces.
Divide the noodles among bowls and top with the shrimp, asparagus, mushrooms, carrot and cilantro.
Photograph by Antonis Achilleos
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By raegens
Oklahoma City
on April 11, 2013
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I was pretty disappointed with this recipe. It was my first time cooking with fish sauce and I assume that was why I disliked it so much. And I was also not a big fan of the rice noodles with this either. It might have been better with a lo mein noodle instead. I usually will eat anything I make even if it doesn't turn out the way I'd hoped because of the work that goes into it but I couldn't with this one.
By carl_and_nicki_...
Knoxville, TN
on April 09, 2013
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Very nice! I switched out the asparagus and mushrooms for snow peas and cabbage because that's what we had, and it was lovely. I stir fried the whole thing and it was a relatively healthy and surprisingly filling dinner!
By janamuma
Katy, TX
on March 22, 2012
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I don't understand why you would use the fish sauce if you hate it? I hate fish sauce too so I didn't use it. I used soy and sesame and added green onion and diced red jalapeno. I made this then put it in the freezer and kept stirring until it was good and chilled. So so good. Tastes just like a deconstructed Vietnamese spring roll.
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