Grilled Shrimp and Noodle Salad
- Reviews 1
Ready In: 35 mins
Serves: 4
Yields: 4 bowls
Ingredients
- 14 ounces rice noodles, flat
- 1⁄2 cup lime juice, fresh is best
- 1⁄3 cup fish sauce
- 1⁄2 cup light brown sugar, packed
- 2 garlic cloves, finaly chopped
- 1 teaspoon sriracha sauce, up to 2 if you prefer hot
- 1 lb shrimp, medium to large, peeled and deveined
- 1 bunch asparagus, trimmed (medium size)
- 5 ounces shiitake mushrooms, trimmed
- 1 medium carrot, shredded
- 1⁄2 cup cilantro
Directions
- Bring large pot of water to boil. Add noodles and cook as label directs; drain and rinse with cold water.
- Meanwhile, whisk the lime juice, fish sauce, brown sugar, garlic and Sriracha souce and 1/3 cup of water in medium bowl.
- Transfer 1/4 cup of marinade to another bowl and toss with shrimp.
- Toss another 1/4 cup marinade with the asparagus and mushrooms in a third bowl.
- Let shrimp and vegetables marinate 10 minutes at room temperature.
- Toss noodles with the remaining marinade.
- Heat grill or grill pan to medium-high.
- Grill shrimp, asparagus and mushrooms until shrimp is just cooked through and the asparagus is slightly tender, 2-3 minutes per side.
- Half the mushrooms and cut asparagus into pieces.
- Divide the noodles among bowls and top with shrimp, asparagus, mushrooms carrot and cilantro.
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