Cold Noodle Salad Recipe with Shrimps
Discover the art of crafting a vibrant and refreshing salad that features succulent shrimp, delicate glass noodles, and a medley of crisp, fresh vegetables. This salad is not only a feast for the eyes with its colorful ingredients, but it also offers a delightful balance of tastes and textures, making it the perfect dish for any occasion.
Servings 2 servings
Calories 176kcal
Ingredients
- 250 g glass noodles
- 200 g shrimps
- 1 cucumber
- 1 red bell pepper
- 1 carrot
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp light soy sauce
- 2 tbsp olive oil
- 10 g fresh parsley (or cilantro)
- dried chili pepper (to your taste)
- salt and black pepper to your taste
Instructions
- Cover glass noodles with hot boiling water in a deep bowl and leave for 3 minutes. By using this technique for cooking glass noodles, we insure ourselves from overcooking them. Drain hot water out of the bowl and give noodles a rinse under cold water.
- Clean all the vegetables for the recipe. Get rid of all the seed in bell pepper. Cut it together with a cucumber into thin slices. For a carrot, you can use a mandoline slicer.
- Combine sliced vegetables with cooked glass noodles in a deep bowl.
- Pour olive oil, light soy sauce, and lemon juice to the vegetables.
- Nicely stir the ingredients, so that all the vegetables and noodles will be covered in this mixture. Leave the bowl aside. While we are going to be occupied with other steps, our salad will have the time to marinate.
- I have bought cooked unpeeled shrimps. That is why I had to get rid of the heads before using them in the salad (decided to leave the tails simply for the esthetic reason). Fry shrimps in the skillet on both sides for several or until golden. Add them to the bowl with the salad.
- The last two ingredients to go will be chopped fresh herbs and seasoning.
- Mix the salad and it is ready to be served! Enjoy your meal!
Notes
*calories per 100 g