Shrimp and Rice Noodle Salad with Spicy Peanut Dressing
If you happen to like spring rolls, then you’ll love this salad. All the goodness stuffed right into a rice paper wrapped Thai or Vietnamese roll – rice noodles, shrimp, crisp veggies, contemporary herbs, and chiles – is mixed in in a giant bowl of salad. The end result? You is perhaps tempted to name it a deconstructed spring roll, with all the nice taste minus the labor of truly making a roll. As soon as all the substances are prepped, it’s fast to assemble for a lightweight and wholesome dinner. The dressing is the magic contact that pulls this colourful dish collectively. It has all the substances you’ll discover in an Asian dipping sauce after which some: ginger, garlic, Sriracha, lime, and peanut butter. The trick is to blitz all the dressing substances in a meals processor (together with the lime sections!) to kind a thick and potent sauce. In actual fact, you would possibly wish to make further dressing to maintain readily available – it makes a fantastic dipping sauce for cruditées or tossed with cooked Asian noodles.
Shrimp and Rice Noodle Salad with Spicy Peanut Dressing
Lively Time: 20 minutes
Complete Time: 20 minutes
Serves 4
Dressing:
1/2 cup canola oil
1 lime, peel and pith eliminated, quartered
2 garlic cloves
2 tablespoons coarsely grated peeled ginger with juices
2 tablespoons creamy peanut butter
2 tablespoons soy sauce
1 tablespoon Sriracha
2 teaspoons runny honey
Salad:
1 tablespoon extra-virgin olive oil
1 pound massive (18/20) shrimp, peeled and deveined
1/2 teaspoon crushed purple pepper flakes
Salt
4 ounces rice noodles, cooked per producer’s directions, room temperature
3 scallions, ends trimmed, white and inexperienced components sliced on the diagonal
1 massive carrot, minimize in matchsticks
1/2 English cucumber, seeded, minimize in matchsticks
2 cups coarsely chopped Napa cabbage
1 cup bean sprouts
1 cup sugar snap peas, thinly sliced lengthwise
1 purple jalapeño pepper, stemmed and seeded, finely chopped
1/2 cup contemporary mint leaves, coarsely chopped, plus further for garnish
1/2 cup contemporary coriander sprigs, coarsely chopped, plus further for garnish
1/4 cup chopped roasted peanuts for garnish
1. Place all the dressing substances within the bowl of a meals processor and course of till easy. Switch to a bowl.
2. Warmth the oil in a skillet over medium-high warmth. Add the shrimp in a single layer, sprinkle with the purple pepper flakes, and flippantly season with salt. Cook dinner till the shrimp are pink on either side and simply cooked via, 3 to 4 minutes, turning as wanted. Switch to a plate.
3. Place the rice noodles, scallions, carrot, cucumber, cabbage, bean sprouts, snap peas, jalapeño, mint, and cilantro in a big bowl. Add the shrimp and half of the dressing and toss to mix.
4. Divide the salad amongst plates. Scatter the peanuts over the salads and garnish with further mint and cilantro. Serve with the remaining sauce on the aspect.