Southeast Asian Garlic Shrimp and Herb Noodle Salad

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  • Total: 25 min
  • Prep: 20 min
  • Cook: 5 min
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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


  1. 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. 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.

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