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Recipe courtesy of Food Network Kitchen

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

Nutrition Info

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

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.

My Private Notes

Name: Southeast Asian Garlic Shrimp and Herb Noodle Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H25M0.000S
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