Asian Noodle Salad with Shrimp


  • ½ cup (loosely packed) fresh cilantro leaves
  • ½ cup (loosely packed) fresh mint leaves
  • 1 red bell pepper, thinly sliced
  • 1 8-ounce package sugar snap peas, cut crosswise into ½-inch pieces (about 2 cups)
  • 1 cup thinly sliced Japanese cucumbers or Persian cucumbers
  • 1 pound peeled deveined cooked medium shrimp
  • 2 teaspoons sugar
  • + 4 more ingredients
    • 4 teaspoons chili-garlic sauce
    • 3 tablespoons fish sauce (such as nam pla or nuoc nam)
    • 4 ½ tablespoons fresh lime juice
    • 1 6.75-ounce package rice stick noodles (maifun)

1. 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. 2. Whisk lime juice, fish sauce, chili-garlic sauce, and sugar in small bowl until sugar dissolves. Pl...

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