Noodle Salad with Shrimp

Noodle Salad with Shrimp

  • Prep: 15 min
  • Cook Time: 5 min
  • Total: 20 min
  • Serving: 6 Servings

This 20-minute Asian-inspired dish is made with shrimp, cabbage, cucumber, green onions and rice-flour noodles. Serve it in place of salad as an impressive starter, or enjoy it as a light weeknight main dish dinner.


  • 6 large cloves garlic, halved
  • 1-1/2 tablespoons grated fresh ginger
  • 4 dashes bottled hot pepper sauce
  • 1/4 cup apricot preserves
  • 3 tablespoons honey
  • 1 teaspoon finely shredded lemon peel
  • 1/4 teaspoon toasted sesame oil
  • 3 tablespoons rice vinegar
  • 4 ounces rice-flour noodles or rice sticks
  • 1 cup frozen peas, thawed
  • 1 pound cooked peeled shrimp
  • 1 English cucumber, halved lengthwise, seeded, and sliced
  • 6 green onions, sliced (2/3 cup)
  • 2 cups thinly shredded Savoy cabbage
  • 1/2 cup rice wine vinegar
  • 1/4 teaspoon salt
  • 2 tablespoons fresh cilantro leaves or small cilantro sprigs
  • 1/4 cup chopped dry roasted peanuts


  1. Place the garlic, ginger, hot pepper sauce, preserves, honey, lemon peel and sesame oil into a blender and process until the mixture is smooth. Remove from the blender and place in a bowl. Stir in the rice wine vinegar, add a few pinches of salt and mix until well blended.
  2. Cook the noodles according to package directions, drain well and then cut into 2-inch pieces.
  3. Place the noodles into a bowl with the peas, shrimp, cucumber, onion, and cabbage, add the garlic sauce and then toss well to coat. Serve sprinkled with the cilantro and the peanuts.

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