Asian Rice Noodle Salad with Shrimp and tofu. So delicious, light and fresh and super easy to make! We hope you give this a try! I will also use any leftovers to make spring rolls.
The kids are wrapping up sewing camp this week. Many of you asked where I sent the girls, so here’s the place. The weather is cooling down a little but we still have some hot days ahead. On days like this, I want to be in the kitchen for as little as possible. Quick meals with minimal cooking? I’m in.
The sauce from this noodle salad is interesting and works for me because it has a little sweetness, umami and tartness. This Asian Rice Noodle Salad is super versatile and comes together in no time at all. All of the vegetables are raw. You’ll spend most of your time prepping and chopping the vegetables.
For the protein, if you want to go the really simple route: just pick up a rotisserie chicken.
Asian Rice Noodle Salad with Shrimp
I am adding shrimp and tofu today and I really love this combination in this noodle salad. Bonus: shrimp and tofu both cook pretty quickly. For the shrimp, as soon as each side has turned pink, it’s done. Be careful not to overcook your shrimp.
Asian Rice Noodle Salad with Shrimp
Ingredients
- 2 tablespoons sesame or vegetable oil
- 1 package firm tofu patted dry with paper towels and sliced lengthwise into long pieces
- 1 to 2 tablespoons olive oil extra virgin*
- 1/2 to 1 lb. raw shrimp peeled and deveined
- 1 (8 oz.) package rice noodles
- 2 cucumbers julienned
- 2 carrots peeled and julienned
- 2 bell peppers (red, yellow or orange) thinly sliced into strips
- 1/3 cup sweet chili sauce we like the Thai Kitchen brand
- 1/3 cup brown rice vinegar
- 1/3 cup low sodium soy sauce
- 1 teaspoon fish sauce
For the garnish:
- crushed peanuts
- scallions or green onions diced
- fresh cilantro
- sriracha sauce
- lime wedges
- sesame oil
Instructions
- For the tofu: Over medium-high heat, add the oil in a non-stick pan for about 2 minutes. Add the sliced, somewhat dry tofu and fry until golden brown, flipping as you are cooking them. Season with salt and pepper if desired. When finished, set aside on a paper towel lined plate.
- For the shrimp: Over medium-high heat, add the oil in a non-stick pan for about 2 minutes. Add the shrimp and cook until pink, flip and cook the other side for another 2 to 3 minutes. Shrimp cooks very quickly so don't overcook.
- In a large pot of boiling water, cook the noodles according to package directions. Most rice noodles only need to be cooked for about 4 to 5 minutes. Drain and set aside.
- For the dressing: Using a small bowl or mason jar with lid, mix together the sweet chili sauce, brown rice vinegar, soy sauce and fish sauce. Shake or whisk together and drizzle over the noodles (start with only HALF the dressing mixture) and toss together. Use more if needed.
- To serve: portion out the noodles and top with the sliced raw vegetables, shrimp and tofu. Sprinkle on the chopped peanuts, green onions, fresh cilantro, sriracha (if using) and add a lime wedge or two. I like to add an extra drizzle of soy sauce and/or sesame oil over the top before serving. Enjoy!
