Rice Stick Noodle Salad with Shrimp and Cucumber

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  • 4 ounces rice stick noodles
  • 1/2 pound cooked (90/150) shrimp meat
  • 1 red pepper, seeded, cut into thin strips
  • 1/2 cucumber, peeled, seeded, cut into strips
  • 1 jalapeño pepper, seeded, minced
  • 1 shallot, minced
  • Cilantro and toasted sesame seeds to garnish
  • Dressing:
  • 2 tablespoons rice vinegar
  • 4 teaspoons nam pla (fish sauce)
  • 4 tablespoons fresh lime juice
  • 2 teaspoons minced fresh ginger
  • 1/2 - 1 teaspoon red pepper flakes
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped scallions
  • Salt and freshly ground black pepper to taste


Set noodles into a pot of boiling salted water.
Cook for 1-2 minutes, or until softened.
Drain well and rinse with cold water. (You can do this ahead of time and store, covered, in refrigerator.)
Mix dressing ingredients.
Combine noodles, shrimp, red pepper, cucumber, jalapeño and shallot.
Toss with desired amount of dressing (there may be some leftover).
Garnish with toasted sesame seeds and cilantro leaves.

Recipe from Central Market Poulsbo - Culinary Resource Center
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