Shrimp and Rice Noodle Asian Salad

An excellent Summer salad to cool down the nights with something both sweet and savory.

The only element that’s warm is the shrimp. So, everything else can be made and prepped ahead of time.


1/2 package of vermicelli rice noodle (or any fine Asian noodle will do)

16 shrimps, peeled

Romaine lettuce to feed the crowd

cucumbers cut into rounds

Bean sprouts

Bunches of chopped herbs including mint, Thai basil and cilantro


1/4 cup fish sauce

2 limes juiced

1/2 jalapeno or serrano chopped

2 T olive oil

1 t sugar

1 T garlic salt

1 T sambal

Mix the dressing ingredients in a jar and shake. Store in the fridge.

Make the noodles according to package directions (usually place in boiling water for like 8 minutes until the starch is bled out.) Drain and wash with cold water. Let it sit.

After peeling the shrimp, douse them in the bowl you will use for combining the other ingredients with the juice of 1 lime, a glug of fish sauce and a light sprinkle of garlic salt.

Heat a pan with olive oil and toss in the shrimp. Cut for two minutes per side.

Cut the noodles with scissors to make them short. Combine in the bowl that was used to marinate the shrimp with the other ingredients. Stir a bunch and add flavors as necessary.

Pull the shrimp and let cool slightly. Then plate with the salad mixture topped with the shrimp.

Have sambal and an extra spritz of lime juice on hand to complete the plating.