Vietnamese Noodle Salad with Shrimp

  • 15 mins
  • 11 ingredients


  • 1/2 lb rice noodles
  • 1 (8 oz) can water chestnuts
  • 1 bunch scallions, sliced on a bias
  • 1/2 English cucumber, halved lengthwise, seeds removed, then sliced
  • 1/2 head savoy cabbage
  • 2 tbs vegetable oil
  • 1 lb lb peeled shrimp
  • 3 tbs lime juice
  • 2 tbs fish sauce
  • 2 tsp sugar
  • 2 red Thai chilies, thinly sliced
  • ┬áPrepare the rice noodles according to package directions.
  • Drain and rinse under cool water.
  • Drain and rinse the water chestnuts.
  • Slice the scallions then half the cucumbers lengthwise and use a spoon to scrape out the seeds, then slice into 1/4 inch pieces.
  • Slice the cabbage.
  • Heat the oil in a heavy skillet or wok and cook the shrimp until pink and opaque, about 3 minutes.
  • Set shrimp in a large bowl with the prepped vegetables and toss to combine.
  • Whisk the lime juice, fish sauce, sugar, 3 tbs water in a bowl and toss with the noodles, red pepper, vegetables and shrimp.
  • Divide noodles among 4 bowls and serve.

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