Vietnamese Rice Noodle and Shrimp Salad
Servings: 2
Calories: 646kcal
Ingredients
- ⅓ cup fresh lime juice
- ⅓ cup fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 2 garlic cloves , grated
- 1 red chili , seeded and very finely diced
- Kosher or fine sea salt , to taste
- Black pepper , to taste
- 1- pound large raw shrimp
- 1 tablespoon olive oil
- 2 GloryLand Brown Rice Noodle Cakes
- 4 cups finely shredded cabbage
- 4 mini cucumbers , sliced
- 1 cup shredded carrots
- 1 cup bean sprouts
- ⅓ cup fresh mint leaves
- ⅓ cup fresh basil leaves
- ¼ cup toasted cashews , roughly chopped
Instructions
- Combine lime juice, fish sauce, brown sugar, sesame oil, garlic, and red chili in a small jar and shake well to mix. Set aside.
- Cook the noodles per the package directions, drain, rinse with cold water, and toss with a tablespoon or two of the dressing.
- Season the shrimp with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the shrimp for about 2 minutes per side.
- Build the salads by arranging the noodles, cabbage, cucumbers, carrots, bean sprouts, mint and basil leaves in sections on two plates or in shallow bowls. Drizzle with a little of the dressing, serving the rest on the side. Top with the cashews.
Nutrition
Calories: 646kcal | Carbohydrates: 65g | Protein: 46g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 286mg | Sodium: 4416mg | Potassium: 2005mg | Fiber: 13g | Sugar: 28g | Vitamin A: 12449IU | Vitamin C: 130mg | Calcium: 358mg | Iron: 5mg