Vietnamese Shrimp and Glass Noodle Salad
Bright, vibrant, and bursting with flavor, Vietnamese Shrimp and Glass Noodle Salad is the perfect harmony of fresh ingredients and bold seasonings. Delicate glass noodles provide a light and silky base, while plump shrimp, crisp julienned vegetables, and fresh herbs like cilantro and mint add layers of texture and freshness. A tangy and savory dressing made with lime juice, fish sauce, sugar, garlic, and a hint of red chili ties everything together with a punch of authentic Vietnamese flavor. Topped with crunchy roasted peanuts for the perfect finishing touch, this salad is light yet satisfying—ideal as a refreshing appetizer or a low-carb main dish. Ready in just 30 minutes, it's a quick, healthy recipe that's perfect for any occasion!
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Recipe Information
Ingredients
- 100 grams glass noodles (bean thread noodles)
- 300 grams large shrimp, peeled and deveined
- 1 medium carrot, julienned
- 1 medium cucumber, julienned
- 1 medium red bell pepper, thinly sliced
- 0.5 cup fresh cilantro, roughly chopped
- 0.5 cup fresh mint leaves, roughly chopped
- 0.25 cup roasted peanuts, roughly chopped
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 1 small red chili, finely chopped
- 1 cup hot water
- 1 teaspoon vegetable oil
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Soak the glass noodles in hot water for 5–7 minutes or until softened. Drain and rinse under cold water. Use kitchen scissors to cut the noodles into shorter, manageable lengths.
In a pot of boiling water, add a pinch of salt and cook the shrimp for 2–3 minutes or until they turn pink and are cooked through. Drain and set aside to cool.
Prepare the vegetables by julienning the carrot and cucumber and thinly slicing the red bell pepper. Place them in a large mixing bowl.
In a small bowl, combine lime juice, fish sauce, sugar, minced garlic, and chopped red chili. Whisk together until the sugar is dissolved, creating the dressing.
Add the softened glass noodles and cooked shrimp to the bowl of vegetables. Pour the dressing over the top and toss everything gently to combine.
Sprinkle the chopped cilantro, mint, and roasted peanuts over the salad. Toss again lightly to distribute the herbs and peanuts evenly.
Taste and adjust seasoning with additional lime juice, fish sauce, or black pepper, if desired.
Serve the salad immediately, either on individual plates or in a serving bowl, for a refreshing and flavorful dish.
Nutrition Facts
Calories |
214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 889 mg | 39% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 7.9 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 595 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
