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Flavorful Asian noodle salad

Featured in Crisp garden salads with zingy dressings.

This Asian-inspired noodle dish is a delightful mix of textures and tastes. The tender noodles pair beautifully with the plump shrimp and crisp veggies. A tangy sauce made with lime, fish sauce, and spices adds a zesty kick, while a blend of garlic, onion, and chili brings heat. Fresh cilantro and green onions heighten its vibrancy. Letting it sit before serving ensures the flavors fully soak in, making it an ideal make-ahead dish.
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alicia in the kitchen
Updated on Tue, 25 Feb 2025 18:12:08 GMT
Asian noodle salad with shrimp Pin it
Asian noodle salad with shrimp | Tasteofsavor.com

This vibrant rice noodle salad combines delicate textures and bold Asian flavors. The harmony between silky vermicelli, crisp vegetables, and aromatic sauce creates an unforgettable taste experience. This recipe, perfected through years of cooking and travels across Southeast Asia, has become a signature summer dish. The key lies in preparing the nokoss sauce, which forms the aromatic heart of the salad.

Essential Ingredients

  • Rice Vermicelli: 200g - Choose thin noodles that better absorb the sauce
  • Fish Sauce: 150ml - Use premium quality for better flavor and balanced saltiness
  • Shrimp: 300g - Raw shrimp maintain better texture after cooking
  • Black Mushrooms: 50g - Dried mushrooms add rich umami flavor
  • Fresh Cilantro: 2 bunches - Essential for authentic taste

Detailed Instructions

Step 1: Basic Preparation
Soak black mushrooms in very hot water for 30 minutes. Bring large pot of water to boil for vermicelli. Once boiling, turn off heat, add noodles and soak for exactly 5 minutes. Texture is crucial - noodles should be tender but firm. Rinse immediately with cold water to stop cooking.
Step 2: Nokoss Sauce Base
In mortar, pound garlic and onion to release essential oils. Gradually add chili, tasting to adjust heat. Add pepper last to complete flavor harmony. Take time balancing this aromatic paste - it's the heart of your salad.
Step 3: Flavored Dressing
Mix fish sauce with fresh lime juice in bowl. Gradually incorporate nokoss sauce, tasting as you go. Add sugar to balance - start small and adjust to taste. Sauce should perfectly balance salty, sour, sweet and spicy.
Fresh Asian Vermicelli Salad Pin it
Fresh Asian Vermicelli Salad | Tasteofsavor.com

Creative Variations

  • Vegetarian Version: Replace shrimp with crumbled smoked tofu
  • Spicy Version: Double chili amount in nokoss
  • Fresh Version: Add cucumber slices and mint
  • Protein-Rich Version: Include soy-marinated shredded chicken

Plating Tips

Serve in a large ceramic bowl, garnished with fresh herbs and crushed peanuts. Arrange lime wedges around the edge for adjusting acidity to taste.

Perfect Accompaniments

  • Fresh spring rolls
  • Crispy spring rolls
  • Sweet chili sauce
  • Lettuce leaves for wrapping

Frequently Asked Questions

→ Can you make this salad ahead of time?
Absolutely! It actually tastes better if prepared the day before to enhance the flavors.
→ Can I swap out the shrimp?
Sure! Try shredded chicken, tofu, or thinly sliced beef instead.
→ How can I control the spice level?
Adjust the amount of chili in the garlic-onion-chili paste to suit your taste.
→ What kind of noodles should I use?
You can go for either rice or mung bean noodles depending on the texture you prefer.
→ How do I store the salad?
Keep it in an airtight container in the refrigerator for up to two days.

Asian noodle salad

A chilled noodle salad bursting with Asian-inspired tastes, featuring shrimp, fresh herbs, and a fragrant dressing.

Prep Time
30 Minutes
Cook Time
15 Minutes
Total Time
45 Minutes
By: Alicia

Category: Salads

Difficulty: Intermediate

Cuisine: Asian

Yield: 4 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Base

01 200g rice noodles or glass noodles made from mung beans
02 300g peeled shrimp
03 50g black fungus mushrooms
04 2-3 carrots

→ Herbs and Flavorings

05 3 stalks of green onions
06 2 bundles of fresh cilantro

→ Dressing

07 Juice from 2 lemons
08 150ml fish sauce (nuoc-mâm)
09 2 tbsp soy sauce
10 1 tsp sugar
11 Pinch of salt

→ Nokoss Seasoning

12 1 bird's eye chili or 2 mild peppers
13 2 garlic cloves
14 One green onion or a quarter of a regular onion
15 Freshly cracked pepper

Instructions

Step 01

Boil 1.5L of water, then turn off the heat and soak the noodles in it for 5 minutes. Rinse them under cold water and drain.

Step 02

Boil the mushrooms for 5 minutes. Cook the shrimp for 3 minutes. Chop the cilantro and green onions. Shred the carrots.

Step 03

Grind or blend the garlic, chili, and onion together until it’s a smooth paste.

Step 04

Stir together the lemon juice, fish sauce, nokoss paste, soy sauce, and sugar.

Step 05

In a big mixing bowl, toss the noodles, herbs, vegetables, mushrooms, and shrimp together. Drizzle with the dressing and sprinkle a bit of salt.

Notes

  1. Let it chill for at least 4 hours in the fridge
  2. Best if you make it the day before

Tools You'll Need

  • Large mixing bowl
  • Blender or mortar and pestle
  • Carrot grater

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Shellfish
  • Soy

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 325
  • Total Fat: 8 g
  • Total Carbohydrate: 45 g
  • Protein: 24 g