Author Notes
My inspiration from this came from Bobby Flay who has a rice noodle salad that I've prepared in the past, however I changed this up alot using other asian aspects. I ommitted his japeleno in place of ginger and honey for regular sugar to make the sauce lighter. I added in some fresh grilled shrimp as well. —JadeAyes
Ingredients
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1/2
package of rice noodles
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1 pound
raw shrimp, cleaned & tails removed
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2
cucumbers cut into strips
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1 cup
shredded carrots
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1 cup
cole slaw mix
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1 cup
chopped cilantro
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1/2 cup
chopped thai basil
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1/2 cup
chopped mint
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5
garlic cloves minced
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2
limes
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2 teaspoons
sugar
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1/2 cup
water
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8 teaspoons
fish sauce
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1 piece
fresh ginger
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1 tablespoon
sesame oil
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1 pinch
salt and pepper
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1 tablespoon
sesame seeds
Directions
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lightly grease broiler pan and grill shrimp at 450 until pink (10 min). Broil last minute to brown, remove and let cool.
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boil water and add in rice noodles. Boil only about 3-5 minutes until noodles are soft. strain and rinse with cool water. Add sesame oil, toss and set aside.
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in a food processor, mince up the ginger. Add garlic, the juice from the limes, fish sauce, sugar and water and blend.
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In a mixing bowl, put noodles, shrimp, most of the cucumbers (save a little for top), carrots, slaw, sesame seeds (save a little for top), mint, basil and most of the cilantro (save a little for the top) and toss. Add in sauce gradually until you are satisfied and toss again. Put in decorative bowl and garnish with remaining cucumber, sesame seeds and cilantro
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