Best 10 Asian Noodle Salad With Shrimp Recipes

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Embark on a delightful culinary journey with our Asian noodle salad with shrimp, a vibrant and flavorful dish that captures the essence of Asian cuisine. Bursting with fresh, aromatic ingredients, this salad is a symphony of textures and flavors. Succulent shrimp, crisp vegetables, and springy noodles are tossed in a tangy, slightly sweet dressing, creating a harmonious blend of savory, sweet, and sour notes. The salad is elevated by a sprinkle of roasted peanuts, adding a satisfying crunch and nutty flavor. With its vibrant colors, refreshing taste, and healthy ingredients, this Asian noodle salad is a perfect choice for a light and satisfying meal, whether it's a casual lunch or a vibrant dinner. Additionally, we offer variations of this recipe to cater to different dietary preferences, including a vegetarian version and a spicy version for those who crave a little extra heat.

Here are our top 10 tried and tested recipes!

RICE NOODLE SALAD WITH SHRIMP



Rice Noodle Salad with Shrimp image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons sugar
1/3 cup fresh lime juice (from 4 limes), plus wedges for serving
2 large cloves garlic, grated
1 red Thai bird or serrano chile pepper, thinly sliced (remove seeds for less heat)
1 tablespoon fish sauce
2 tablespoons vegetable oil
12 ounces large shrimp (about 16), peeled and deveined, tails intact
1 8.8-ounce package thin rice noodles
1/2 head red leaf lettuce, thinly sliced
2 large carrots, grated (about 2 cups)
1/2 English cucumber, halved lengthwise and thinly sliced
1 cup roughly chopped fresh cilantro and/or mint

Steps:

  • Bring a large pot of water to a boil. Meanwhile, combine the sugar and 2 tablespoons hot water in a large bowl and stir until dissolved. Stir in the lime juice, garlic, chile and fish sauce; transfer 2 tablespoons of the dressing to a medium bowl and whisk in the vegetable oil. Add the shrimp and toss to coat; set aside.
  • Add the rice noodles to the boiling water and cook as the label directs; drain, rinse with cold water and shake off the excess liquid. Add the noodles to the bowl with the remaining dressing; add the lettuce, carrots, cucumber and herbs and toss to coat.
  • Heat a grill pan over medium-high heat. Grill the shrimp until charred and cooked through, 2 to 3 minutes per side. Arrange over the noodles; serve with lime wedges.

VIETNAMESE SHRIMP AND GLASS NOODLE SALAD



Vietnamese Shrimp and Glass Noodle Salad image

Provided by Nigella Lawson : Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 15

2 cloves garlic, minced or crushed
2 fresh long red chiles, seeded and finely diced or julienned
2 tablespoons finely minced fresh ginger
4 tablespoons fish sauce (nam pla)
1 lime, juiced
4 tablespoons water
1 tablespoon sugar
2 teaspoons groundnut oil
1 teaspoon sesame oil
8 ounces cooked small shrimp
6 ounces glass noodles
4 ounces sugar snap peas
4 ounces bean sprouts
3 scallions, sliced into thin circles
1/2 cup finely chopped fresh cilantro leaves, to garnish

Steps:

  • To make the Vietnamese Dressing, simply mix all the ingredients together. This will keep very well in a tightly sealed jar in the refrigerator for at least a week.
  • To make the salad, marinate the shrimp in 1/2 cup of the Vietnamese Dressing. While this is going on, soak the noodles in freshly boiled water according to packet instructions. Once re-hydrated, refresh the noodles in cold water, then drain. Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle. Rinse them with cold water and drain well, just shaking the colander, so they're not actually wet.
  • In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts. Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.
  • Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large plate.

ASIAN SHRIMP AND NOODLE SALAD



Asian Shrimp and Noodle Salad image

Looking for an Asian-style dinner tonight? Then check out this rice noodles and shrimp salad filled with veggies that's made quickly in 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 14

3 oz uncooked rice stick noodles
3 tablespoons fresh lime juice
1 1/2 teaspoons fish sauce
4 1/2 teaspoons creamy peanut butter
2 teaspoons sugar
2 teaspoons grated gingerroot
2 teaspoons reduced-sodium soy sauce
2 teaspoons dark sesame oil
2 cloves garlic, finely chopped
5 cups thinly sliced Chinese (napa) cabbage
3/4 lb cooked deveined peeled large shrimp
1 1/2 cups fresh snow pea pods, strings removed, cut diagonally in half
Thinly sliced green onion, if desired
Chopped fresh cilantro, if desired

Steps:

  • Cook noodles in boiling water 2 to 3 minutes; drain and rinse with cold water. Drain well.
  • Meanwhile, in small bowl, stir lime juice, fish sauce, peanut butter, sugar, gingerroot, soy sauce, oil and garlic with whisk until smooth; set aside.
  • In large bowl, stir together noodles, cabbage, shrimp and pea pods. Add dressing; toss well. Sprinkle individual servings with onions and cilantro.

Nutrition Facts : Calories 250, Carbohydrate 21 g, Fat 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg

GRILLED SHRIMP AND NOODLE SALAD



Grilled Shrimp and Noodle Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

  • 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.

SHRIMP AND NOODLE SALAD



Shrimp and Noodle Salad image

The star of this dish is the juicy grapefruit that gets tossed with this noodle salad. The residual juice gets used in the dressing as well, giving the whole salad a tart and refreshing flavor. Don't skip the crispy shallots! They add a delicious savory crunch.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 large grapefruit
1 tablespoon plus 2 teaspoons fish sauce
1/4 cup sweet chili sauce
1 tablespoon minced fresh ginger
1 tablespoon fresh lime juice
1/4 cup vegetable oil
2 shallots, thinly sliced and separated into rings
1 pound peeled and deveined large shrimp
Kosher salt and freshly ground pepper
6 ounces rice vermicelli
1 12-ounce bag rainbow shredded coleslaw mix
1 cup fresh mint, leaves torn if large

Steps:

  • Bring a large pot of water to a boil. Trim the top and bottom of the grapefruit, then slice off the peel and white pith. Hold the grapefruit over a bowl and cut out the segments, letting them drop into the bowl; tear into bite-size pieces. Squeeze the juices from the membranes into the bowl.
  • Make the dressing: Remove 2 tablespoons of the grapefruit juice to a large bowl. Stir in the fish sauce, all but 1 teaspoon of the chili sauce, 1 teaspoon ginger, the lime juice and 2 tablespoons water.
  • Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the shallots and cook, stirring, until starting to crisp, 3 to 4 minutes. Remove the shallots to a paper towel-lined plate to drain. Pour the oil from the skillet into the fish sauce dressing, leaving a coating of oil in the skillet.
  • Season the shrimp with salt and pepper in a bowl. Toss with the remaining 1 teaspoon chili sauce and 2 teaspoons ginger. Add the shrimp to the skillet and cook over medium-high heat, stirring, until cooked through, 1 to 2 minutes per side. Remove to a plate.
  • When the water comes to a boil, remove from the heat and submerge the noodles; stir until tender, 3 minutes. Drain in a sieve and rinse under cold water; shake out as much water as possible.
  • Toss the noodles, slaw mix and mint with the dressing. Divide among bowls. Top with the shrimp, grapefruit and shallots.

Nutrition Facts : Calories 490, Fat 16 grams, SaturatedFat 1 grams, Cholesterol 183 milligrams, Sodium 886 milligrams, Carbohydrate 57 grams, Fiber 6 grams, Protein 30 grams, Sugar 15 grams

ASIAN NOODLE SALAD WITH SHRIMP



Asian Noodle Salad with Shrimp image

These cold Vietnamese-style noodles are perfect for a warm night. The rice stick noodles, fish sauce, and chili-garlic sauce can be found in the Asian section of many supermarkets and at As ian markets.

Provided by Bon Appétit Test Kitchen

Categories     Low Fat     Quick & Easy     Low Cal     High Fiber     Dinner     Lunch     Shrimp     Cucumber     Healthy     Noodle     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 11

1 6.75-ounce package rice stick noodles (maifun)
4 1/2 tablespoons fresh lime juice
3 tablespoons fish sauce (such as nam pla or nuoc nam)
4 teaspoons chili-garlic sauce
2 teaspoons sugar
1 pound peeled deveined cooked medium shrimp
1 cup thinly sliced Japanese cucumbers or Persian cucumbers
1 8-ounce package sugar snap peas, cut crosswise into 1/2-inch pieces (about 2 cups)
1 red bell pepper, thinly sliced
1/2 cup (loosely packed) fresh mint leaves
1/2 cup (loosely packed) fresh cilantro leaves

Steps:

  • Cook noodles in large saucepan of boiling salted water until tender, stirring occasionally, 4 to 5 minutes. Drain. Rinse with cold water; drain well. Using scissors, cut noodles into thirds.
  • Whisk lime juice, fish sauce, chili-garlic sauce, and sugar in small bowl until sugar dissolves. Place shrimp in medium bowl. Add 2 tablespoons dressing; toss to coat.
  • Divide noodles among bowls. Top with cucumber slices and all remaining ingredients. Spoon shrimp with dressing over, and drizzle with remaining dressing.

SPICY SESAME SHRIMP & NOODLE SALAD



Spicy Sesame Shrimp & Noodle Salad image

One of our favorite Korean dishes has always been a Korean Cold Sesame Noodles that my Mom made for us. It was supposed to be served at room temperature, but I like it warm. The shrimp-noodle salad recipe was a result of memories of my Mom's Korean background, and my love of fresh vegetables, packed full of flavor. The gochujang (hot chili paste) is a more savory kind of heat, that really blends beautifully with sesame, soy sauce and garlic. -Karen Bowlden, Boise, Idaho

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 20

6 ounces uncooked multigrain spaghetti
SAUCE:
3 tablespoons sesame seeds, toasted
3 tablespoons sesame oil
3 tablespoons reduced-sodium soy sauce
6 garlic cloves, minced
2 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon Sriracha chili sauce or 1-1/2 teaspoons hot pepper sauce
1/2 teaspoon salt
1/2 teaspoon pepper
SHRIMP & VEGETABLES:
2 teaspoons canola oil
1/2 pound uncooked medium shrimp, peeled and deveined
1-1/2 cups coleslaw mix
3/4 cup julienned carrots
1 celery rib, thinly sliced
1 small sweet red pepper, julienned
1/2 cup sliced water chestnuts
2 green onions, chopped

Steps:

  • Cook spaghetti according to package directions. In a small bowl, mix the sauce ingredients., In a large skillet, heat oil over medium-high heat. Add shrimp; stir-fry 2-3 minutes or until shrimp turn pink. Remove from pan., Add sauce mixture to same pan; bring just to a boil. Reduce heat; simmer, uncovered, 2 minutes longer., Drain spaghetti; add to pan. Toss to combine with sauce. Return shrimp to pan and add vegetables; cook and toss over medium-low heat until vegetables begin to wilt, about 4 minutes.

Nutrition Facts :

ASIAN SHRIMP AND NOODLE SALAD



Asian Shrimp and Noodle Salad image

Yield Makes 2 servings

Number Of Ingredients 7

7 tablespoons bottled oil and vinegar dressing
5 to 6 teaspoons fish sauce (nam pla) or soy sauce
4 tablespoons chopped fresh basil
1 tablespoon minced peeled fresh ginger
8 ounces cooked peeled shrimp
6 ounces thin dried Asian noodles (somen) or vermicelli
1/4 unpeeled cucumber, seeded, cut into matchstick-size strips

Steps:

  • Whisk dressing, 5 teaspoons fish sauce, 3 tablespoons basil and ginger in large bowl to blend. Mix shrimp into dressing and let marinate 10 minutes.
  • Cook noodles in medium pot of boiling salted water until just tender but still firm to bite. Drain; rinse under cold water to cool quickly. Drain again. Add noodles and cucumber to shrimp. Toss to coat. Season salad to taste with salt and pepper; add remaining 1 teaspoon fish sauce, if desired. Divide salad between 2 plates. Sprinkle with remaining 1 tablespoon basil and serve.

ASIAN BOW-TIE PASTA SALAD WITH SHRIMP AND VEGETABLES



Asian Bow-Tie Pasta Salad with Shrimp and Vegetables image

Categories     Salad     Pasta     Vegetable     Shrimp     Chill     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

1/2 cup peanut oil
1/3 cup reduced-sodium soy sauce
1/3 cup rice vinegar
1 tablespoon sugar
1 tablespoon oriental sesame oil
1/2 teaspoon dried crushed red pepper
12 ounces cooked peeled deveined medium shrimp
2 red bell peppers, cut into 1/2-inch pieces
2 large broccoli stalks, stems peeled and thinly sliced, florets reserved
12 ounces bow-tie pasta
8 green onions, chopped

Steps:

  • Whisk first 6 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
  • Transfer half of dressing to large bowl. Mix in shrimp and bell peppers; let marinate 15 minutes.
  • Cook broccoli stems and florets in large pot of boiling salted water until crisp-tender, about 2 minutes. Using slotted spoon, transfer broccoli to sieve and drain. Cook pasta in same pot of boiling water until just tender but still firm to bite. Drain; rinse with cold water until cool and drain again.
  • Add broccoli, pasta and green onions to shrimp mixture. Toss with enough additional dressing to coat. Serve at room temperature, or cover and refrigerate up to 6 hours and serve cold.

ASIAN SHRIMP NOODLE SALAD



Asian Shrimp Noodle Salad image

This is the easiest of salads to prepare and it's healthy too with lots of fresh veggies and no oil. I think it tastes best if you let it marinate in the dressing for an hour or so but you can serve it right away as well. If you like a bit of kick, add some chopped hot chili peppers.

Provided by Sackville

Categories     Vegetable

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 16

250 g thick long egg noodles (like those used in a chinese stir fry - I use Sharwood's)
500 g cooked shrimp, tails and shells removed
2 cups bean sprouts
1 carrot, thinly sliced
1 red pepper, chopped or cut into slivers
1 cup zucchini, chopped or cut into rounds
4 green onions, sliced
1/4 cup chopped of fresh mint
1/4 cup chopped fresh coriander
mint sprig, for garnish
1/4 cup fish sauce
1/4 cup rice vinegar
2 tablespoons granulated sugar
4 cloves garlic, minced
1 tablespoon lime, juice
1/4 teaspoon chili paste or 1/4 teaspoon curry powder (these will give two very different tastes)

Steps:

  • Cook noodles according to package directions.
  • Drain, rinse and let cool completely.
  • In large serving bowl, combine shrimp, bean sprouts, carrot, red pepper, zucchini, green onions, mint, coriander and cooled noodles.
  • Whisk dressing ingredients together, pour over the salad and toss to coat evenly.
  • Garnish with mint sprigs.

Nutrition Facts : Calories 857.1, Fat 10, SaturatedFat 2.3, Cholesterol 428, Sodium 2578.1, Carbohydrate 124.6, Fiber 10.5, Sugar 26, Protein 68.4

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you save time and avoid scrambling.
  • Choose the Right Noodles: For this recipe, you can use any type of Asian noodles that you like. Some popular options include rice noodles, soba noodles, and udon noodles.
  • Cook the Noodles Properly: Be sure to cook the noodles according to the package directions. Overcooked noodles will be mushy and unpleasant to eat.
  • Prepare the Shrimp: Peel and devein the shrimp before cooking. You can cook the shrimp in a variety of ways, such as boiling, steaming, or stir-frying.
  • Make the Dressing: The dressing for this salad is a simple combination of soy sauce, rice vinegar, sesame oil, and lime juice. You can adjust the proportions of each ingredient to suit your taste.
  • Assemble the Salad: Once the noodles, shrimp, and dressing are ready, you can assemble the salad. Simply combine all of the ingredients in a large bowl and toss to coat.
  • Serve Immediately: This salad is best served immediately after it is made. The noodles will start to soften and the flavors will meld together over time, but the salad is still delicious even if it is made ahead of time.

Conclusion:

This Asian noodle salad with shrimp is a delicious and refreshing dish that is perfect for a quick and easy meal. The combination of flavors and textures is sure to please everyone at your table. So next time you're looking for a healthy and flavorful meal, give this recipe a try!

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