Recipes

SHRIMP NOODLE SALAD
  • Ingredients
  • 1 full load of rice or Chinese egg noodle pasta made into vermicelli 3/4 pound medium shrimp, peeled and de-veined
  • 1 (1-inch) cube fresh ginger
  • 6 tablespoons fish sauce
  • juice of 1 orange
  • juice of 1 lemon
  • 2 teaspoons canola or peanut oil
  • 1 red bell pepper, seeded and cut into thin strips
  • 2 seedless grapefruits, peeled and sectioned
  • 4 thin slices red onion, halved
  • 1/2 cup fresh mint leaves, chopped
  • additional mint leaves for garnish
Directions
  1. Make pasta and cook until al dente
  2. Drain and rinse thoroughly to cool
  3. Place in a large mixing bowl and set aside
  4. Add shrimp and ginger to medium-size pot of boiling water and poach shrimp until pink and firm, about 3 minutes
  5. Drain, discard ginger and set shrimp aside
  6. Combine fish sauce, orange juice and lemon juice
  7. Whisk in oil
  8. Pour dressing over noodles
  9. Toss well
  10. Add shrimp, red pepper, grapefruit, red onion and mint
  11. Toss again
  12. Garnish with mint leaves
  13. Serve immediately or refrigerate for up to one day in an airtight container
  14. Revive flavor with a little fish sauce before serving.


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