Asian Noodle Salad with Shrimp

Asian Noodle Salad with Shrimp
Photo by Lisa Hubbard


  • 1 6.75-ounce package rice stick noodles (maifun)
  • ½ cup (loosely packed) fresh cilantro leaves
  • 4 ½ tablespoons fresh lime juice
  • 1 pound peeled deveined cooked medium shrimp
  • 1 8-ounce package sugar snap peas
  • 1 cup Japanese cucumbers or Persian cucumbers
  • 4 teaspoons chili-garlic sauce
  • + 4 more ingredients
    • 3 tablespoons Asian fish sauce (also called nam pla or nuoc mam)
    • 1 red bell pepper
    • ½ cup (loosely packed) fresh mint leaves
    • 2 teaspoons sugar

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 shr...

View full recipe at Epicurious


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